Cut in shortening and butter into 3 cups of flour until it resembles coarse crumbs. Stir in sugar, salt, vinegar.
Add cold water slowly and mix until dough comes together and forms a soft smooth ball. (You can pulse all this in a food processor.)
Roll crust using Dough EZ rolling mat- A light dusting of flour may be needed due to the high fat/flour ratio.
Roll to the round 12" circle measure. Peel back cover, place pie pan on opened mat. Transfer pie crust to pan and peel away mat. Refrigerate prepared pie crust bottom.
Roll out top crust the same way. Leave top crust inside mat and chill while you are preparing filling.
8 medium apples-peeled, cored, sliced thin
(suggestion- mix a variety Jonathan, Gala, Granny Smith, Fuji) lemon juice***
(Lemon juice - water bath- Drain sliced apples thoroughly when ready to use)
In large pot or bowl- peel and core apples and cover in water. Add 3-4 Tbs. of lemon juice. This will prevent browning.
Once all apples are peeled and cored then slice into thin rings and quarter slices. Hold in lemon water bath and set aside.)
3/4 cup brown sugar
1/2 cup flour
2 tsp. cinnamon
1 16oz. container caramel apple dip found in produce section
Course Sugar (optional)
Drain apples thoroughly.
In large bowl- stir together brown sugar, flour and cinnamon.
Stir in drained apples until well coated.
Set aside momentarily.
Spread 1/2 container of caramel apple dip on the bottom of prepared pie crust.
Pour in apple mixture and spread remaining caramel on top of apples.
Brush egg wash on rim of bottom crust and apply top crust.
Crimp pie crust edges, cut slits in top and brush with remaining egg wash.
Sprinkle with course white or sugar in the raw- (Optional)
4Bake at 425° F for 45- 55 minutes until Golden Brown. Remove from oven- Let rest at least 45 minutes Serve warm with vanilla ice cream.