Crazy Crust Apple Pie

For the Crust:
1 cup Flour
2 T sugar (I used Splenda)
1 t Baking Powder
1/2 t Salt (I used NoSalt Salt Substitute)
3/4 cup water
2/3 cup solid Vegetable Shortening
1 Egg
For the Filling
2 1/4 cups peeled, sliced Apples (mine weighed 280 grams)
1 T lemon juice
1/3 cup Sugar (I used Splenda)
2 T flour
1/2 t Cinnamon

For the Filling you may use 1 can of Apple Pie filling or use fresh apples.

2 1/4 cup of Apples peeled and sliced
1 T Lemon Juice
2 T Sugar (I used Splenda)
2 T Flour
1/2 t Cinnamon
52 grams Raisins

Serving Size: makes 8 slices

Measure flour by lightly spooning into cup and leveling it off.
In a small mixer bowl combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed; beat 2 minutes at medium speed.
Spread batter in 10 inch or 9 inch deep dish pie pan.
Fresh Apple Filling:
Combine Apples with Lemon Juice, Sugar, Flour and Cinnamon.
Pour into Center of Batter. Do Not Stir.
Sprinkle Filling with 1 to 2 tablespoons brown sugar. Bake at 400 F for 35 to 40 minutes. (I forgot the brown Sugar)