Apple Pie #2

FILLING:

• 8 medium cooking apples, peeled, cored and sliced
• 1 teaspoon cinnamon
• 2 teaspoons sugar

PASTRY:

• 2 cups sifted flour
• 1 level tbsp. baking powder
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 3 heaping tbsp. shortening
• 8 tablespoons cold water
• 1 teaspoon vanilla extract
• Milk

Instructions:
In a large bowl, combine apples, cinnamon and sugar. Set aside. On a board, combine flour, baking powder, sugar, and salt. Add shortening. Rub mixture between palms of hands until texture is very fine. Gradually add water and vanilla extract. Then knead dough well until smooth. Divide dough in half. Roll out both pieces to fit pan. Line greased 9-inch pie pan with one piece, leaving 1 inch of pastry overlapping edge of pan to flute later. Fill with apples. Cover with top piece of pastry. Make a few slits in center of top pastry. Turn edges under and flute. Brush top with milk. Bake in a preheated oven at 375 degrees for 40 minutes or until golden brown.

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