Apple Pie

Ingredients:
9 inch pie crust, refrigerated crust or recipe below
7-8 large apples such as Braeburn or other crisp heirloom
1/2 C sugar
3 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp salt
2 Tbsp butter, melted
1/2 C apple cider

Prepare bottom crust. Roll extra dough out and cut into leaf, apple or other cookie cutter shapes (about a dozen). Set aside.
Peel, core and slice apples into a large bowl. Toss apple slices with sugar, cornstarch, cinnamon, salt, butter and 1/4 C apple cider. Pour into prepared crust. Arrange cut outs over the top.
Bake at 375 degrees for about 30 minutes. Remove from oven and drizzle some of the cider over the apples. Return to oven.
Bake an additional 20-30 minutes until crust is browned and apples tender. Drizzle more cider as necessary.

Pie Crust:

1 1/2 C flour
1/2 tsp salt
pinch of baking powder
1 stick of chilled butter
2 Tbsp vegetable shortening
1/3 C ice water

In a bowl combine flour, salt and baking powder with butter and shortening. Cut in with a pastry blender tool or two knives until small crumbles.
Drizzle in a small amount of ice water stirring until the mixture just combines.
Roll the dough into a ball and flatten into a disk. Wrap in plastic wrap and chill for one hour.
Remove dough from refrigerator and roll into a round large enough for the pie pan with some overhang. Trim and crimp edges.