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1
Mix flour and salt in processor.
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2
Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal.
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3
Drizzle 2 tablespoons ice water over.
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4
Process until moist clumps form, adding more ice water by teaspoonfuls if dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic.
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7
Chill 1 hour.
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8
Roll out dough between 2 sheets of plastic wrap to 14-inch round.
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9
Transfer dough to 10-inch-diameter glass pie dish.
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10
Fold overhang under.
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11
Crimp edges decoratively.
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12
Pierce bottom of crust all over with fork.
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13
Freeze crust 15 minutes.
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14
(Can be prepared 1 day ahead.
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15
Keep frozen.)
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16
Preheat oven to 350F.
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17
Line crust with aluminum foil.
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18
Fill with pie weights or dried beans.
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19
Bake 15 minutes.
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20
Remove weights and foil.
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21
Bake until golden and set, about 10 minutes longer.
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22
Cool.
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23
Toss apples and lemon juice in medium bowl.
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24
Melt butter in heavy large skillet over medium-high heat.
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25
Stir in sugar and cinnamon.
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26
Add apples; saute until coated with cinnamon butter and crisp-tender, about 5 minutes.
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27
Whisk cider and cornstarch in small bowl.
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28
Add to apples.
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29
Bring to boil, stirring constantly.
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30
Transfer apple mixture to large bowl.
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31
Mix in applesauce.
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32
Cool completely.
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33
(Crust and filling can be made 1 day ahead.
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34
Cover crust; let stand at room temperature.
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35
Cover and chill filling.)
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36
Preheat oven to 350F.
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37
Using fingertips, rub all ingredients in bowl until moist clumps form.
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38
Place filling in crust.
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39
Sprinkle topping over apples.
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40
Bake until topping is golden brown, about 40 minutes.
