My all time favourite pie is Apple Pie. I am not much of a pie baker and this is my first time baking an Apple Pie. My mom makes a really good Apple Pie. The star in her pie is the crust. She has always used Crisco® No Fail Pie Crust. I've tried to make other versions of pie crust using either coconut oil or olive oil but none have come close to Crisco No Fail Pie Crust. Crisco All-Vegetable Shortening now comes in 1 cup sticks which makes baking with Crisco even easier. Follow along below to see how I made Canadian Living's Classic Cinnamon Apple Pie with this great pie crust and don't forget to enter the contest (details below)! For the pie crust, you will need all-purpose flour, salt, Crisco All-Vegetable Shortening, egg, cold water and vinegar. In a large bowl, combine the flour and salt. Add the shortening to the flour. Using a pastry blender, cut the shortening into the flour until it resembles coarse crumbs. In a small bowl, whisk together the egg, cold water and vinegar. Add the egg mixture to the flour mixture. Mix with a fork until everything is combined. Divide the dough into two pieces, wrap each with plastic wrap and shape into a flattened disc. Allow to chill in the refrigerator for 15 minutes. Meanwhile prepare the apple filling. You will need apples, sugar, cornstarch, cinnamon, pinch of salt, pinch of nutmeg and butter. Peel and core the apples. Cut them into 1/4 inch slices and put in a large bowl. In a small bowl, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Sprinkle onto the apples and mix well. On a lightly floured surface, roll out one of the discs of pie dough to a 11 inch circle. I'm really bad at rolling anything into a circle but I found this dough to roll out very easily and any mistakes were easy to patch up. Carefully transfer the dough to a 9 inch pie plate. Transfer the apples to the pie plate and dot with pieces of butter. I found 8 apples was too much and created a big mound. I ended up using around 7 apples. Roll out remaining disc of pie dough. Carefully transfer to the pie plate. Seal the edge and flute. Brush an egg yolk on the pie, sprinkle with coarse sugar and cut some steam vents in the top. Place pie dish on a baking sheet. Bake on the lowest rack in a preheated oven at 425°F for 20 minutes. Reduce the temperature to 325ºF and bake for another 60-65 minutes until bottom crust is golden and filling is bubbly. We thought this Classic Cinnamon Pie was amazing! Next time I would reduce the apples to around 6 so they don't mound up. The dough was very flaky and the filling was delicious. We loved the crunch from the coarse sugar on top. You can find the recipe below: CRISCO® No Fail Pie Crust Adapted from Crisco® For one double-crust pie or two 9” (23 cm) pie shells 2 cups (500 ml) Robin Hood® Original All Purpose Flour 3/4 tsp (4 ml) salt 1 cup (250 ml) Crisco® All-Vegetable Shortening 1 egg 2 tbsp (30 ml) cold water 1 tbsp (15 ml) white vinegar In a large bowl, combine the flour and salt. Add the shortening. Using a pastry blender, cut shortening into the flour until it resembles coarse crumbs. In a small bowl, beat together the egg, water and vinegar. Add to the flour mixture and stir with a fork until moistened. Divide the dough into 2 pieces and shape into a 4" disk. Wrap each with plastic wrap and chill in the refrigerator for 15 minutes. This will make it easier to roll out the dough. On a lightly floured surface, roll out on disc of dough into an 11 inch circle. Carefully transfer to a lightly greased 9" pie plate. Fill with Classic Cinnamon Apple Pie Filling (recipe below). Roll out second disc of dough to an 11 inch circle. Cover the pie with the rolled out dough. Tuck the edges under and pinch to seal. Flute the edges. Bake according to directions for the filling. Classic Cinnamon Apple Pie Adapted from Canadian Living Prep Time: 25 minutes Total Time: 2 hours 15 minutes Portion Size: 10 to 12 Filling: 8 firm cooking apples (such as Golden Delicious) (I prefer to use 6 apples) 3/4 cup granulated sugar 2 tbsp cornstarch 1 tsp cinnamon Pinch each salt and nutmeg 2 tbsp unsalted butter, softened 1 egg yolk 1 tbsp coarse sugar Preheat oven to 425°F . Peel and core the apples. Cut into 1/4" slices and put in a large bowl. In a small bowl, combine sugar, cornstarch, cinnamon, salt and nutmeg. Sprinkle over apples. Toss the apples so all are coated with the sugar mixture. Transfer apples to the prepared pie shell. Pack the apples down and dot with butter. Top with the second circle of dough. Tuck the edges under and pinch to seal. Flute the edges of the pie dough. Whisk the egg yolk and brush on top of the pie. Sprinkle the sugar on top. Cut steam vents in the top. Bake on the bottom rack for 20 minutes. Reduce heat to 325ºF and bake until the bottom is golden and the filling is bubbly, about 60-65 minutes. Allow to cool on rack.