In a medium bowl, whisk together flour, baking powder, salt, and sugar.
Cut in the shortening with a pastry blender until mixture resembles small peas.
Add cold milk and mix with a fork until dough follows fork around the bowl. It will be sticky.
Allow dough to rest for 5 minutes.
Roll out on a floured board, and place in pie tin.
This makes enough pastry for two 9-inch pie crusts or one double crust pie.
Peel, cut, and slice apples and put in medium pot on stove top with 1 Tbsp water and lemon juice.
Cook, covered with lid, on medium heat until just beginning to get soft.
In a separate bowl, mix flour, sugar, Ultra Gel, and spices together.
Mix dry ingredients into apples and remove from heat.
Place apples in pie pan on top of crust.
Add crust on top and crimp edges. Cut a few holes in the top.
Using a pastry brush, brush top of pie with milk and sprinkle with coarse sugar.
Cover edges of pie with foil or pie shield.
Bake at 425º for 15 minutes.
Turn down heat to 350º and cook for an additional 25-30 minutes or until golden brown.
*I often make a dutch apple pie by cutting up a flour/sugar/butter mixture and putting it on top.