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Crust:
3 cups flour	1/2 c each butter & shortening
1/2 tsp salt	1 egg
1 tsp sugar	2 tsp vinegar

Put flour, salt, and sugar in processor; pulse a few times to mix. Cut butter into cubes and add butter and shortening to flour mixture; pulse about 6 times to mix. Mix egg and vinegar in cup; fill with ice water to make 2/3 cup. Slowly add to mixture in processor until dough just comes together, not firm. Dump out and shape into two discs. Wrap each disc in plastic wrap and chill in refrigerator for about 30 minutes. This recipe makes enough crust for 1 double-crust pie and a pan of sugar cookies sprinkled with cinnamon and sugar.

Apple filling:
1/2 cup sugar	6-oz. frozen apple juice concentrate
1 tsp cinnamon	2 Tblsp tapioca
1/2 tsp nutmeg	5-6 large apples peeled and sliced

In large microwaveable bowl, stir together sugar, apple juice concentrate, tapioca, and spices. Allow to stand 10 minutes to soften tapioca. Microwave about 5 minutes. Stir and add apples; microwave 7 minutes. Cool slightly. Spoon into pie shell. Add top crust and bake at 375 degrees for 30-45 minutes depending on oven. If desired, brush additional apple juice concentrate on top after 15 minutes of baking. Cool and serve.