A Touch of Orange Apple Pie Recipe

• Preheat oven to 400°F (200°C).

Pastry :

• Combine flour and salt in large mixing bowl.
• Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas.
• Beat egg, water and vinegar together.
• Pour all liquid evenly over flour mixture.
• Stir with fork until all of the mixture is moistened. 
• Divide dough in half and shape each into a ball.
• Flatten each into a circle about 4” (10 cm).
• Wrap and chill 15 minutes for easier rolling.
• Roll half the dough on a lightly floured surface into a circle 1” (2.5 cm) wider than 9” (23cm) pie plate.
• Transfer into pie plate.
• Trim pastry at edges of plate.
• Roll out remaining dough and set aside.

Filling :

• Combine sugar, cornstarch, cinnamon, orange zest, salt and nutmeg in a small bowl.
• Place apples in unbaked pie crust.
• Sprinkle sugar mixture over apples.
• Dot with butter.
• Top with remaining pastry.
• Seal and flute edges.
• Cut slits on top of pastry.
• Bake in preheated oven, on bottom rack for 35 to 40 minutes.
• Remove pie from oven.
• Brush with milk.
• Sprinkle with sugar.
• Cover edge of pie with foil, if necessary, to prevent overbrowning.
• Bake for an additional 10 to 15 minutes, or until apples are tender, filling in center is bubbly, and crust is golden brown.
• Cool on wire cooling rack.