3rd Place 2009 Apple Pie Contest

Crust:
Combine dry ingredients and cut in shortening and butter until pea size crumbs form. Mix together water and vanilla. Add gradually to flour mixture, stirring with a fork just until flour mixture is moistened. Divide in half and form 2 balls, wrap in plastic and flatten into disks. Refrigerate for 15 minutes. Remove on disk and roll to fit 9-1/2" deep dish pie plate. Set aside while preparing filling.

Filling:
In large deep frying pan melt butter and apple cider together. Add apples and stir until coated. Combine sugars, cornstarch and cinnamon, mixing well. Toss mixture over apples and stir over medium heat until thickened. Spread half of apricot preserves in bottom of prepared crust. Spoon apple mixture into crust. Roll out second disk of dough into 12 inch circle; place over filling. Trim, seal and flute edges. Cut several slits in crust. Combine remaining apricot preserves, hot water and grenadine syrup. Gently brush top of pie with mixture.

Bake for 10 minutes in 425 degree oven. Reduce oven temperature to 350 degrees and bake for another 50-60 minutes, or until apples are tender. Cover edges with pie protector or foil during last 30 minutes of baking. When pie is cool, dust with powdered sugar.

From the kitchen of Carol Socier of Bay City, Michigan