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1
In a food processor fitted with the steel blade, mix the flour, salt, and sugar.
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2
Add butter and mix in five 1-second bursts.
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3
Add shortening and continue mixing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses.
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4
Turn mixture into medium bowl.
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5
To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.
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6
Sprinkle 6 tablespoons ice water over mixture.
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7
Press mixture together with broad side of rubber spatula, adding up to 2 tablespoons more ice water if dough will not hold together.
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8
Squeeze dough gently until cohesive and divide into two equal balls.
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9
Flatten each into a disk a little larger than the length of your hand.
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10
Dust lightly with flour, wrap separately in plastic, and refrigerate 60 minutes or up to 2 days before rolling.
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11
When ready to make, remove dough from refrigerator.
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12
If stiff and very cold, let stand until dough is cool but malleable.
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13
Adjust oven rack to center position and heat oven to 425F.
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14
Roll one dough disk on a lightly floured surface into a 12 inch circle.
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15
Fold dough in quarters, then place dough point in center of 9 inch Pyrex regular or deep dish pie pan.
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16
Unfold dough.
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17
Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place.
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18
Refrigerate while preparing fruit.
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19
Peel, core, and cut apples into 1/2 to 3/4 inch slices and toss with 3/4 cup sugar and lemon juice and zest through allspice.
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20
Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
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21
Roll out other dough round and place over filling.
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22
Trim top and bottom edges to 1/2 inch beyond pan lip.
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23
Tuck this rim of dough underneath itself so that folded edge is flush with pan lip.
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24
Flute edging or press with fork tines to seal.
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25
Cut four slits at right angles on dough top.
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26
Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
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27
Bake until top crust is golden, about 25 minutes.
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28
Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer.
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29
Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.
