Rich Pastry for Double-Crust Pie:
In a medium mixing bowl stir together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Cut in 3/4 cup shortening till pieces are the size of small peas. In a glass measure combine 1 beaten egg, 1 teaspoon vinegar, and enough water to make 1/3 cup liquid. Add liquid to flour mixture. (If necessary, add more water, 1 teaspoon at a time, till dough clings together). Divide in half. Form each half into a ball.

On a lightly floured surface, flatten each ball of dough with your hands. Using a rolling pin, roll each ball of dough from the center to the edge, forming 2 circles, each about 12 inches in diameter.

Wrap 1 circle of pastry around a rolling pin. Unroll onto 9-inch pie plate. Ease into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of plate. Cut decorative shapes from trimmings. If desired, make decorative cutouts in remaining dough circle for top crust. Cover with plastic wrap.

Fill pastry-lines pie plate with apple filling. Place top crust on pie. Turn edge under the pastry, flute as desired. If not using cutouts, cut slits in top crust for steam to escape.

In a small bowl combine beaten egg and 1 tablespoon water. Brush pastry with egg mixture; add decorative shapes. Brush with egg; sprinkle with coarse sugar. Cover edge with foil to prevent overbrowning.

Bake in a 350- degree oven for 30 minutes. Remove foil. Bake about 30 minutes more or till pastry is golden and filling is bubbly. Cool pie on a wire rack.