Apple Pie Contest Winner, Harford County Fair PA, 2010

VINEGAR PIE PASTRY 4 CUPS FLOUR 1 TBL. SUGAR 2 TSP. SALT 1/2 CUP WATER 1 EGG 2 TBL. CIDER VINEGAR 1 3/4 CUP SHORTENING IN A LARGE BOWL, COMBINE FLOUR, SUGAR, AND SALT. WITH A PASTRY BLENDER, CUT IN SHORTENING UNTIL THE MIXTURE RESEMBLES COARSE CRUMBS. IN A SMALL BOWL, COMBINE WATER, VINEGAR, AND EGG; BEAT WITH A FORK AND POUR INTO THE FLOUR MIXTURE. MIX WELL UNTIL THE PASTRY HOLDS TOGETHER. THE DOUGH WILL BE STICKY. ADD JUST ENOUGH FLOUR TO CLEAN THE BOTTOM AND SIDES OF THE BOWL TO MAKE ONE BALL OF DOUGH. COVER & CHILL FOR AT LEAST 2 HOURS. DIVIDE INTO 4 OR 5 BALLS. IF NOT READY TO MAKE PIES NOW, YOU MAY WRAP & REFRIGERATE FOR UP TO 2 WEEKS OR FREEZE FOR UP TO 2 MONTHS. MAKES 4 OR 5 SINGLE CRUSTS. MICROWAVE OVEN APPLE PIE