Caramel Apple Pie

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Blend the first three ingredients in a mixer with the paddle attachment.
Add the cold, diced margarine and blend until the margarine is in tiny, pea sized pieces.
Add the cold liquids and mix until just combined.
Refrigerate for three hours or overnight.
Roll the dough to 4mm thickness.
Line a 9” pie pan with the pie dough.
Use a latice cutter to cut out a lattice shape for the top crust and place it in the refrigerator until ready to use.

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