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1
Peel, halve, and core apples and cut into 1/4-inch slices.
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2
In a large bowl toss apples with granulated sugar, dried cherries, dried cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons flour.
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3
In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 tablespoons flour.
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4
In a large bowl stir together flour and salt.
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5
With a pastry blender or fingertips blend in shortening, blending until mixture resembles coarse meal.
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6
Add cold water, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough.
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7
On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with.
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8
Scrape dough together to form a ball and halve, flattening halves to 1-inch-thick disks.
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9
Wrap 1 disk in plastic wrap and reserve.
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10
Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-quart capacity), leaving 3/4-inch overhang.
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11
Spoon apple mixture into pastry and top with brown sugar mixture.
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12
Cover filling loosely with plastic wrap.
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13
Preheat oven to 350F.
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14
Halve reserved dough.
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15
On a lightly floured surface roll 1 half into a very thin 11-inch round and with a fluted pastry wheel cut round into 1 3/4-inch-wide strips.
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16
Repeat procedure with remaining dough.
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17
Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate.
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18
Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively.
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19
Brush lattice top with milk and sprinkle with sugar.
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20
Put sheet of foil on lower rack of oven.
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21
Bake pie in middle of oven 1 hour and 15 minutes, or until top is golden and filling is bubbling.
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22
Cool pie on rack and serve warm or at room temperature.
