Sour Cream Apple Pie

Crust:

Mix the flour, sugar, salt and cinnamon into a mixing bowl. Cut in the butter and shortening with a pastry cutter or fork until mixture resembles rolled oats.

Moisten mixture with just enough apple juice to toss the ingredients lightly with a fork to permit the dough to be formed into a ball. Wrap the dough ball with plastic wrap and refrigerate for at least 2 hours (dough can be made a day in advance and rolled into crusts later).

Cut off 1⁄3 of the dough, rewrap and place in the refrigerator. Roll out the other two thirds between 2 sheets of wax paper (or a well-floured surface).  Roll the dough into a circle large enough to fit your pie pan. Spray the pie pan with cooking spray and carefully lay the pastry dough into the pan. Trim the overhang or crimp the pastry edges decoratively.  Preheat the oven to 350 degrees.

Topping:

Mix everything and sprinkle the topping evenly over the apple filling.

Assembling the Top Crust:

Roll out the remaining pastry on a well-floured surface (or in between sheets of wax paper)  to form a 12-inch circle, or larger. Cut the circle into 1⁄2 inch strips. Arrange the strips in a lattice design over the apple filling and topping. It is easiest to lay the strips in one direction first (horizontally), then in the other direction (laterally) to create a lattice. Trim the ends of the strips and crimp into the pie pastry edge. Using a pastry brush, brush the crust strips and edges with a little egg wash (1 egg mixed with a little water).

Set the pie on the middle oven rack. Bake at 350 degrees for 60-65 minutes. If the top of the pastry becomes brown, cover loosely with foil. Pie is done when the juices are bubbling and apples are tender. Serve warm or at room temperature.