Winning Apple Pie from The Oregonian

Pastry:

Mix together:
5 C. flour
1 T. baking powder
3 T. brown sugar
1 t. salt
Cut in:
1 ¾ C. lard or vegetable shortening
Combine:
1 beaten egg
1 T. vinegar
water to make 1 C.
Add to flour mixture, blending with fork to make a soft dough that leaves the side of the bowl and can be formed into a ball.
Divide dough into six balls and wrap in plastic wrap and refrigerate. Freeze what is not being used immediately.
Makes enough crust for 3 2 crust pies.
Roll out one round of prepared pastry and line a 9 inch pie plate.

Apples:

Place in a large crock or bowl:
10 quarts peeled, cored, sliced cooking apples
Add:
7 C. granulated sugar
¼ - ½ C. fresh lemon juice (juice from one or two lemons)
Cover and allow to stand overnight so apples can release their juice.
The next day, lift apples slices from the juice and place them in clean, hot quart canning jars until jars are ¾ full. Heat juice to the boiling point and our over the apples to within 1 inch of the tops of the jars. Release bubbles by slipping a plastic knife between fruit and side of jar. Wipe jar rim clean with a clean, dry cloth or paper towel; attach lid
Add ring and process for 20 minutes in boiling-water bath.
Makes 7 to 8 quarts.
Drain, reserving liquid:
1 quart apples canned in their own juice.
Arrange apple slices in the pastry crust.
Stir together until smooth:
2 T. cornstarch
A little apple juice
Add:
Remaining apple juice
1 T. lemon juice
Pour over apple slices & sprinkle with:
Cinnamon
Butter
Roll out 2nd pastry and cut with slits.
Moisten edges of bottom crust with water and put top crust over it and press around edges.
Trim the top crust, tuck the edges under and crimp to seal.
Brush the crust with any leftover egg-water mixture.
Bake about 45 minutes at 400 degrees or until golden brown. To keep the outer edge of the crust from over cooking, cover it lightly with a 2 inch strip of aluminum foil.