Best apple pie

This recipe is a version of the first place winner in the Connecticut Two-crusted Pie final. The original used butter flavored shortening for the crust, instead of butter, and it only called for vegetable oil, instead of sunflower oil.

Crust

Sift dry ingredients - flour, baking powder, brown sugar and salt - twice and set in a bowl. Cut butter in the middle of dry ingredients. Rub in with your fingers to mix, until it resembles crumbles.

Sprinkle oil first then milk, 1 Tbs at a time, mixing well. Stop when a ball of dough forms.

Wrap in plastic film or kitchen foil and let it stand in the fridge for 30 minutes.

Divide it and roll out to make a top and a bottom pie crust.

Filling

Splash the apples with orange juice - to prevent discoloration - while you peel and chop.

Mix normal sugar and cinnamon. Combine with the apple pieces.

Pie

Preheat oven to 375° F (180° C).

Line a pie pan with the pastry. Fill with the apple and sugar mixture, packing firmly. Sprinkle butter dots on top.

Cover with top crust, seal the edges with a little milk. Make holes for steam to escape. Brush egg white, beaten egg or milk on the top to give it a shiny glaze when cooked.

Bake in the middle of the oven for 1 hour.