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In a large bowl stir together with a fork the dry ingredients. Cut in shortening until crumbly. In small bowl beat together other ingredients. Add to flour mixture and stir until all ingredients are moistened. Do not over mix. Divide dough into 2 equal portions, wrap each in plastic wrap and refrigerate for 30 minutes. Make filling by mixing filling ingredients. Divide chilled dough into 2 equal portions and roll out on floured surface. Form bottom crust in pie pan. Poke crust. Fill with pie filling and dot with 1 tablespoon butter. Apply top crust, seal, and flute edges. Sprinkle with sugar and brush with a little bit of milk. Cover edge of pie with foil. Bake at 375 for 25 minutes. Remove foil and bake for 20-25 minutes more until crust is golden.
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