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1
Blend first 4 ingredients in processor.
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2
Add butter and shortening; using on/off turns, process until butter is reduced to pea-size pieces.
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3
Add 5 tablespoons milk and blend until moist clumps form, adding more milk by teaspoonfuls if dough is dry.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic; chill at least 1 hour and up to 1 day.
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6
Combine first 4 ingredients in medium bowl.
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7
Gradually add butter, stirring until moist clumps form.
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8
(Can be made 1 day ahead.
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9
Cover; chill.)
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10
Preheat oven to 400F.
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11
Stir apples, sugar and lemon juice in large bowl to blend.
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12
Roll out dough on lightly floured sheet of parchment paper to 14-inch round, occasionally lifting and turning dough to prevent sticking.
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13
Transfer dough on parchment to rimless baking sheet.
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14
Leaving 2-inch plain border, spread preserves over center of dough.
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15
Sprinkle preserves with 3/4 cup topping mixture.
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16
Spoon apple mixture over topping, mounding slightly in center; sprinkle apples with remaining topping.
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17
Using parchment as aid, fold dough border in over apple filling (border will not cover filling completely).
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18
Press border firmly to hold shape and keep in place.
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19
Carefully peel back parchment.
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20
Brush border generously with glaze.
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21
Bake pie until crust is set, about 25 minutes.
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22
Reduce temperature to 325F.
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23
Bake until apples are tender, covering topping loosely with foil if browning too quickly, about 40 minutes longer.
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24
Cool pie on baking sheet at least 30 minutes.
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25
Serve warm or at room temperature.
