Sweet Cider Apple Pie

Crust

2 cups flour

1 cup cake flour

1 cup shortening

¼ teaspoon salt

¼ teaspoon baking powder

1 egg

1 tablespoon apple cider vinegar

½ cup ice water

Filling

3 cups sweet apple cider

4-5 Granny Smith apples, peeled, cored, and sliced

2 tablespoons tapioca

¼ teaspoon salt

1 teaspoon cinnamon

2/3 cup sugar

2 tablespoons melted butter

For the crust: Mix all the dry ingredients together and then cut in the shortening. Beat together egg, vinegar, and ice water. Add to the flour mixture. Mix only until all the flour is moistened. Form dough into a ball. Divide in half. Roll out one half for the bottom crust and fit into a 9-inch pie plate. Roll out the remaining half for a top crust; set aside.

For the filling: Heat oven to 400 degrees. In a saucepan over medium heat, reduce the apple cider down to about ½ cup. Add the peeled and sliced apples and cook until they are about halfway done. Combine the remaining ingredients and add to the apples.

Pour filling into a pastry-lined pie dish. Add top crust, brush with warm milk and sprinkle with sugar. Bake about 1 hour or until crust is a golden brown color.

Serves six to eight.

Phyllis Bartholomew, Columbus, NE 2010 APC Crisco National Pie Championships Professional Division 1st Place Apple