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1
Make filling: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, dry cherries, dry cranberries, or possibly raisins, lemon juice, cinnamon, and 2 Tbsp.
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3
flour.
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4
In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 Tbsp.
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5
flour.
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6
Make pastry dough:In a large bowl stir together flour and salt.
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7
With a pastry blender or possibly fingertips blend in shortening, blending till mix resembles coarse meal.
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8
Add in cool water, 1 Tbsp.
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9
at a time, tossing to incorporate till mix forms a dough.
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10
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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11
Scrape dough together to create a ball and halve, flattening halves to 1-inch-thick disks.
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12
Wrap 1 disk in plastic wrap and reserve.
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13
Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-qt capacity), leaving 3/4-inch overhang.
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14
Spoon apple mix into pastry and top with brown sugar mix.
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15
Cover filling loosely with plastic wrap.
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16
Preheat oven to 350F.
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17
Halve reserved dough.
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18
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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19
Repeat procedure with remaining dough.
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20
Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate.
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21
Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively.
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22
Brush lattice top with lowfat milk and sprinkle with sugar.
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23
Put sheet of foil on lower rack of oven.
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24
Bake pie in middle of oven 1 hour and 15 min, or possibly till top is golden brown and filling is bubbling.
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25
Cold pie on rack and serve hot or possibly at room temperature.
