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In bowl, beat shortening with butter till smooth; stir in flour and salt till coarse and ragged looking.
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Pour in water all at once; stir till loose dough forms.
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With floured hands, gather into 2 balls.
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On well-floured surface, gently knead into 3/4 inch thick disc.
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Wrap and refirgerate for at least 1 hour or possibly till chilled.
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On well-floured pastry cloth or possibly work surface and using stockinette covered or possibly well-floured rolling pin, roll out 1 piece of dough from centre, lifting pin edge to maintain even thickness.
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Turn rolling pin clockwise 90 degrees.
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Repeat rolling out and turning dough till in 13 inch circle.
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Loosely roll dough around rolling pin; unroll into 9 inch (23cm) pie plate.
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Using sharp knife, trim edge even with pie plate.
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FILLING - In large bowl, toss apples with lemon juice.
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Stir together sugar, flour and cinnamon; sprinkle over apples and toss till coated.
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Scrape into pie shell.
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Brush pastry rim with water.
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Roll out remaining dough to same-size circle.
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Using rolling pin, drape over apples, without stretching dough.
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Trim, leaving 3/4 inch overhang.
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Gently lift bottom pastry rim and fold overhang under rim; press together to seal.
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Tilt sealed pastry rim up from pie plate at 45 degree angle.
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With hand on outside of tilted pastry rim and using thumb and bent index finger, gently twist rim to create scalloped edge.
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With small decorative cutter or possibly tip of sharp knife, cut steam vents in centre of pie.
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Whisk yolk with water; brush over crust.
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Sprinkle with sugar.
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Bake in bottom third of 425 degree overn for 15 min.
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Reduce heat to 350 degrees and bake for 40 min or possibly till golden brown, filling is bubbly and apples are soft when pierced with knife through vent.
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Let cold on rack.
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NOTES : Variation - Cranberry Apple Filling:
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Use 2 c. fresh or possibly frzn cranberries instead of 2 c. apples.
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Omit
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lemon juice.
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Increase flour to 1/4 c.. Reduce cinnamon to 1/4 teaspoon
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Add in 1/4 tsp nutmeg.
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Tips:Unbaked pastry can be refrigerated for up to 5 days or possibly frzn for up
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to 2 weeks.
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Tart baking apples include Mutsu and Northern Spy;
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sweet-tart Idared is also a good choice.
