Crust:
2 cup flour
1/2 cup butter
1/2 cup shortening
1 teaspoon salt
1/4 cup water
Filling:
6 medium apples; cored, peeled and chopped
1/4 cup sugar
1 tablespoon cinnamon
4 tablespoons melted butter
Whipped Topping:
1 cup heavy whipping cream
1 teaspoon vanilla
1 tablespoon sugar
1/4 teaspoon cinnamon

Preheat oven to 375 degrees. Mix dough ingredients together until throughly combined--with clumps about the size of small peas. Divide in half and roll out first half on a floured counter. The circle should fit nicely into a 9 inch pie pan. Lay crust in pan. Toss apples with sugar, cinnamon and butter. Spoon into crust. Roll out second half of dough into a 9 inch circle. Cut into strips 3/4 inch wide. Lay strips across top and weave together to form a lattice crust. Brush top with beaten egg white and sprinkle with 1 teaspoon sugar. Bake 35-40 minutes then allow to cool slightly before slicing. Prepare topping by placing cream, vanilla, cinnamon and sugar in mixing bowl and mix on high until soft peaks form. Serve each slice with a dollop of whipped cream.



Notes: This is a cinnamon apple pie with a crust made from a traditional apple dumpling recipe. The apples are cubed instead of sliced in order to keep them soft but not mushy. The buttery crust is the perfect compliment for the cinnamon and apples.

Source: dessert.betterrecipes.com