This dish was created for the Superstation's "Eat Your Heart Out" Saturday!

You will need:

For the pie dough:

• 2 1/2 cups all-purpose flour
• 1 1/2 sticks cold, unsalted butter, cut into 1/4" cubes
• 4 tablespoons chilled vegetable shortening
• 1/2 teaspoon sea salt
• 1 cup sour cream

For the apple filling:

• 4 pounds fresh Rome Beauty, Braeburn or Jonagold apples, peeled, cored, and sliced from 1/4-1/2 inch thick
• 5 tablespoons butter, cut into pieces
• juice of 1 lemon
• 1/2 cup apple juice
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 tablespoon cornstarch
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 fond memory
• 1 tube superglue

Directions:

1. In a mixing bowl combine flour, butter, shortening and salt with a food processor, pastry blender, or 2 knives until most of the lumps are no larger than small peas and the mixture has the consistency of course cornmeal.

2. Dump the mixture onto a clean work surface and flatten it out quickly with a rolling pin. Scrape together, return to the bowl; cover with plastic and place in the freezer for 10 minutes.

3. Add the sour cream to the cold mixture and using a rubber spatula, fold together until the sour cream is evenly distributed and the dough holds together.

4. Divide the dough in two and flatten each piece into a 1"x 6" disk. Dust each disk with a little flour and wrap well with plastic wrap before refrigerating at least 20 minutes.

5. Preheat oven to 400 degrees F. Roll out one of the disks 1/8 inch thick on a lightly floured surface, fit it into a eight to nine-inch pie dish, and trim the edges, leaving an even 1/2-inch overhang. Refrigerate until filling.

6. Toss the apples with the lemon juice and set aside. Mix together the cornstarch, apple juice and cinnamon and set aside.

7. Melt the butter in large saut?an over medium heat. Add the apples and cook, uncovered, until the apples begin to soften (5-10 minutes). Add the cornstarch mixture to the apples, and then stir in the sugar and vanilla. Increase heat to medium high and cook, stirring often until the mixture bubbles and thickens.

8. Spread the hot fruit onto a large cookie sheet (or two) and refrigerate until cool to the touch.

9. Add the apple mixture to the refrigerated shell and dot with butter. Refrigerate while rolling out the top shell. Lay top shell over the bottom, fold the edges under the bottom and use a sharp knife to cut steam vents. (Alternatively, you may create a handsome lattice top by cutting the top shell into 3/4-inch strips and criss-crossing over the fruit.)

10. Place pie on baking sheet in center of oven and bake for 60 minutes, reducing oven temperature to 350 degrees F after 5 minutes. Rotate pie after 30 minutes to ensure even browning. Remove from oven and cool at least 45 minutes prior to serving.

11. Ask your guests to tell you about their very first time (they did the dishes). If they can't, give them firm but gentle instruction.

Makes one 9-inch pie