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1
Crust: Combine first three ingredients in food processor.
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2
Add butter and shortening and process until mixture resembles coarse meal.
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3
Combine vinegar and 2 tablespoons ice water in small bowl.
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4
Add to flour mixture.
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5
With machine running, gradually add enough remaining water 1 tablespoon at a time to form moist clumps.
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6
Gather dough into 2 balls and flatten into disks.
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7
Wrap each disk in plastic wrap.
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8
Chill 30 minutes.
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9
(Dough can be prepared ahead and refrigerated for up to 2 days or frozen for 1 month.)
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10
Let chilled dough soften slightly at room temperature before using.
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11
Filling: Boil cider in a heavy, small saucepan until reduced to 2/3 cup (about 25 minutes).
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12
Cool.
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13
Position rack in lowest third of oven and preheat to 425 degrees F.
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14
Combine all apples, sugar, flour, cinnamon, mace and salt in large bowl.
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15
Add reduced cider and lemon juice and toss well.
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16
Roll out 1 pie crust disk on lightly floured surface to 14-inch-diameter round.
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17
Roll up dough on rolling pin and transfer to 10-inch-diameter pie plate.
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18
Gently press into place.
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19
Trim edges of crust, leaving 1/2-inch overhang.
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20
Spoon apples into crust-lined pan, mounding in center.
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21
Dot with butter.
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22
Roll out second disk on lightly floured surface to 13-inch-diameter round.
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23
Roll up on rolling pin and unroll over pie.
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24
Trim edges, leaving 3/4-inch overhang.
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25
Fold overhang of top crust under edge of bottom crust.
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26
Pinch together to seal.
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27
Crimp edges to make decorative border.
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28
Cut several slashes in top crust to allow steam to escape.
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29
Bake pie 25 minutes at 425 degrees F.
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30
Reduce oven temperature to 350 degrees F and continue baking until filling bubbles (about 50 minutes longer).
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31
Cover edges of pie with foil if browning too quickly.
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32
Remove from oven and cool on a rack.
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33
Serve pie slightly warm or at room temperature.
