In a medium size bowl place
2 sticks of room temperature margarine or butter (or half and half)
Add 2 heaping cup flour and press into the shortening until moist but not stiff
Pinch of salt
1 tbsp sugar
working with cold water or milk mix in water slowly mix in as you go making a dough that you can rollout in to pie pan. It will not take much liquid so be careful, add a bit flour if it gets to stick.
Roll out and make a pie shell.
Roll the rest out and cut into strips about ¾ inches wide.
Peal core and slice 7 or 8 apples, (we want the pan to be full and peaked)
In a side bowl mix ¾ cup of sugar
1 tbsp corn starch
Pinch of salt to taste
1 ¼ tsp. pumpkin pie spice
¼ tsp mace
Mix the dry ingredients well and coat the apples with the mixture and place in the pie pan.
Place the dough strips across like a weave and pinch tight.
Brush the top with egg mixture (1 egg whipped up)
Have your oven set at 425* bake the pie 10 minutes at this high temp.
Lower the temperature to 375 and bake on the down heat to get a good brown bottom crust. Bake aprox. 30 minutes keeping an eye on it as not to get it to brown.
Baking pies on the down heat is the bakers secret!
Yield 1- 10" deep dish pie.
Special note the sugar sweetener Splenda can replace the sugar to make almost sugar free.