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1
Make the dough:
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2
Place the flour and 3/4 teaspoon salt in the bowl of a food processor fitted with a metal blade.
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3
Use the Pulse button on your food processor to mix.
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4
Add 1 cup plus 2 tablespoons of the butter pieces and the vegetable shortening and hit the pulse button 6 to 8 times, until the mixture resembles coarse meal.
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5
Sprinkle 4 tablespoons of cold water over the dough and pulse 3 to 4 more times until the dough begins to hold together.
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6
Add more water, 1 tablespoon at a time, until the dough holds together.
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7
Form the dough into 2 disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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8
Make the filling:
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9
Combine the apples, lemon juice, sugars, cinnamon, nutmeg, and remaining salt in a large bowl and toss.
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10
Let sit for at least 30 minutes or up to 3 hours.
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11
Drain apples, reserving liquid.
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12
Toss apples with cornstarch and set aside.
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13
Place 1/2 cup of the reserved liquid in a small saucepan over medium-high heat, add the remaining butter.
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14
Bring to a boil, and let cook until the mixture becomes thick and syrupy.
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15
Do not stir.
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16
Add the syrup to the apples and gently toss to combine.
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17
Bake the pie:
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18
Heat oven to 425F
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19
Roll out one disk of dough into a 12-inch round about 1/8-inch thick, on a lightly floured surface.
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20
Fit the dough into a 10-inch pie plate.
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21
Trim dough, crimp edge, and fill with the apple filling.
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22
Roll out the second disk of dough for the top crust.
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23
Cut out large leaf shapes and place over the apples, each slightly overlapping the other, to form a top crust.
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24
Cut out one large apple shape, center on the top, and cut several slits to vent the pie.
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25
Bake until the juices bubble through the slits 45 to 55 minutes.
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26
Let cool for at least 4 hours before serving.
