Preheat oven to 425 degrees (F).

Pastry instructions:

Combine flour, icing sugar and vanilla salt in a large mixing bowl.

Now cut in shortening and butter into the bowl with a hand pastry blender until it looks like coarse crumbs.

In a separate small bowl beat the egg, vinegar and water.

Add this egg mixture to the flour mixture and blend with a fork until it starts to come together.

Divide dough into two balls.

Set one in fridge while working on the other.

Roll first one out one a floured surface and then put in a greased or sprayed pie plate. Tuck the edges under.

Roll out your second so it's ready to place over top when filling is finished.

Directions for the filling:

Place peeled and cut up apples in a bowl.

Combine them with the vanilla sugar, flour and cinnamon. Mix well to coat.

Pour into prepared pie plate.

Directions to finishing touches:

Place your second piece of dough over top your pie plate once the filling is inside.

Cut off the excess and set aside for flowers and leaves.

Finish your edges any way you like. You can pinch them or use a fork to seal the edges.

Make slits going up like flower stems. I did three as the original recipe did.

Now with the excess you want to divide into four pieces and pop them each in a small bowl.

Add red food colouring to one and mix.

Add green food colouring to one and mix.

Add yellow food colouring to one and mix.

Add blue food colouring to one and mix.

Now you begin to form your flowers and petals.

You make the leaves by pressing the dough into small diamond shapes and then cut little slits to make it look like leaves. Press these onto the crust going up the slit stems.

Now make your petals by forming balls and then flattening them out. Use your finger to shape them almost like teardrops. Press them onto the crust and make little slits down the center for detail.

Brush pie gently with milk and then sprinkle on some sugar.

Place pie in the oven and cook for only 10 minutes on 425. Then turn down to 325 for another 45 to 50 minutes.