Ingredients:
- Crust:
- 3 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold butter, in 1/4 inch pieces
- 1/4 cup cold shortening, in pieces
- 1/2 cup cold water
- Filling:
- 8 apples, peeled, cored and sliced
- 1/2 cup brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons cold butter, cut into pieces
Directions:
- Combine flour, sugar and salt in large mixing bowl.
- Scatter butter pieces over dry ingredients.
- Using a pastry blender or two knives, cut the butter into the flour until it is in small pieces.
- Add shortening and continue blending until it is the size of small peas.
- Sprinkle half the water in and toss well with a fork to dampen.
- Add remaining water, 1 tablespoon at a time, and continue to toss and mix until pastry can be packed like a snowball; make two pastry balls, one slightly larger for the bottom crust.
- Knead each ball once or twice, then flatten into 3/4-inch thick disks and wrap each in plastic; refrigerate for at least one hour.
- Roll larger (bottom) pastry on floured waxed paper into 13-14” circle.
- Invert pastry over 9-inch pie plate.
- Center it, then peel off paper.
- Gently tuck pastry into the pan without stretching, and let it drape over the plate’s edge.
- Refrigerate.
- Make filling while crust chills.
- In large mixing bowl, combine filling except butter.
- Set aside.
- Roll out top pastry crust.
- Turn filling into chilled pie shell and dot with butter.
- Heat oven to 400°.
- Lightly moisten rim of pie shell with a wet pastry brush or finger.
- Invert the top pastry crust over the filling, and press top and bottom crusts together along dampened edge.
- Trim excess, leaving 1/2 inch overhang.
- Sculpt overhang into upstanding ridge.
- Make several 2 inch vents.
- Lightly brush with milk and sprinkle with sugar.
- Bake for 30 minutes.
- Remove from oven and place on large baking sheet covered with aluminum foil.
- Reduce temperature to 375°.
- Continue baking 30 more minutes.
- When pie is done, juice should be bubbling up on crust.
- Cool before serving.