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1
For crust: Blend flour, sugar, and salt in processor.
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2
Add in butter and shortening; cut in using on/off turns till mix resembles coarse meal.
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3
Blend in sufficient ice water using on/off turns till dough begins to create clumps.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and chill 1 hour.
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6
For filling: Whisk Large eggs and 1/2 c. sugar in large bowl to blend.
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7
Whisk in cream, lowfat milk, kirsch, and spices.
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8
Cook 2 Tbsp.
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9
butter in heavy large skillet over medium-high heat till butter begins to brown, about 2 min.
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10
Whisk into cream mix.
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11
Set custard aside.
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12
Heat remaining 2 Tbsp.
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13
butter in same skillet over medium heat.
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14
Add in apples and remaining 1/4 c. sugar; saute/fry till apples begin to soften, about 8 min.
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15
Increase heat to medium-high; saute/fry till apples are tender and golden, about 7 min longer.
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16
Cold.
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17
Roll out dough on lightly floured surface to 12 1/2-inch round.
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18
Transfer to 9-inch-diameter pie dish.
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19
Fold dough edges under and crimp decoratively.
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20
Pierce crust all over with fork.
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21
Freeze 20 min.
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22
Preheat oven to 400 degrees.
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23
Line crust with foil.
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24
Fill with dry beans or possibly pie weights.
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25
Bake 10 min.
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26
Remove foil and beans.
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27
Bake till crust is golden brown, about 15 min longer.
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28
Cold slightly.
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29
Reduce oven temperature to 350 degrees.
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30
Arrange apple mix in pie shell.
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31
Pour custard over.
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32
Bake till knife inserted into center comes out clean, covering crust with foil if browning too quickly, about 40 min.
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33
Transfer pie to rack and cold slightly.
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34
Serve hot.
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35
This recipe yields 8 to 10 servings.
