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1
Blend flour, sugar, and salt in processor.
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2
Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal.
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3
Blend in enough ice water using on/off turns until dough begins to form clumps.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and refrigerate 1 hour.
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6
Whisk eggs and 1/2 cup sugar in large bowl to blend.
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7
Whisk in cream, milk, kirsch, and spices.
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8
Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to brown, about 2 minutes.
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9
Whisk into cream mixture.
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10
Set custard aside.
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11
Melt remaining 2 tablespoons butter in same skillet over medium heat.
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12
Add apples and remaining 1/4 cup sugar; saute until apples begin to soften, about 8 minutes.
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13
Increase heat to medium-high; saute until apples are tender and golden brown, about 7 minutes longer.
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14
Cool.
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15
Roll out dough on lightly floured surface to 12 1/2-inch round.
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16
Transfer to 9-inch-diameter pie dish.
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17
Fold dough edges under and crimp decoratively.
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18
Pierce crust all over with fork.
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19
Freeze 20 minutes.
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20
Preheat oven to 400F.
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21
Line crust with foil.
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22
Fill with dried beans or pie weights.
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23
Bake 10 minutes.
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24
Remove foil and beans.
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25
Bake until crust is golden, about 15 minutes longer.
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26
Cool slightly.
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27
Reduce oven temperature to 350F.
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28
Arrange apple mixture in pie shell.
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29
Pour custard over.
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30
Bake until knife inserted into center comes out clean, covering crust with foil if browning too quickly, about 40 minutes.
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31
Transfer pie to rack and cool slightly.
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32
Serve warm.
