Pie Crust:
2 cups flour
2 TBS sugar
1/2 tsp baking powder
3/4 tsp salt
1/3 cup shortening
1/3 cup very cold unsalted butter, cubed
2 tsp. cider vinegar
1 TBS canola oil
5 TBS heavy cream
1 egg, beaten with 1 tsp. water
Sugar for sprinkling
Filling:
6 cups cooking apples, pared, cored, thinly sliced
1 cup sugar
4 TBS cornstarch
1 tsp ground cinnamon
freshly ground nutmeg to taste
1 1/2 TBS butter, cubed
Mix together in a large bowl all dry ingredients for crust. Cut in shortening and butter until mixture is well blended, but still has very small chunks of butter. Mix together in a small bowl, the vinegar, oil, and cream. Slowly add this to the flour mixture and stir together well. Pour this onto counter and further blend together with palms of your hands. Then form dough into two disks. Wrap in plastic wrap and refrigerate for one hour. Roll out one disk into a 10″ round. Place in a 9″ pie plate.
Mix together in a large bowl the first 5 ingredients for the filling. Place filling in pie plate. Dot with butter. Roll out remaining disk to a 10″ round and cover filling. Trim excess and seal edges of pie. Make slits in top of crust or cut a 1″ round in center for ventilation. Brush some of the egg mixture on top crust and sprinkle with sugar.
Bake on center rack in a 400° preheated oven for 20 minutes, then reduce heat to 375° and bake for another 40 minutes or until juices are bubbling inside and pie crust is golden brown. Cover edges with foil if necessary, to prevent burning.