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1
Blend flour, cake flour, sugar and salt in processor.
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2
Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal.
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3
Add 6 tablespoons ice water and process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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4
Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other.
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5
Flatten larger piece into disk and smaller piece into rectangle; wrap each in plastic and refrigerate 1 hour.
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6
(Can be made 1 day ahead.
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7
Keep refrigerated.
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8
Let soften slightly at room temperature before rolling out.)
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9
Position rack in bottom third of oven and preheat to 375F.
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10
Spread apple slices on large rimmed baking sheet.
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11
Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat.
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12
Bake just until apples begin to soften, stirring once, about 15 minutes.
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13
Cool apples completely on baking sheet.
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14
Maintain oven temperature.
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15
Transfer apples and any accumulated juices to large bowl.
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16
Mix in raisins and brown sugar.
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17
Butter 9-inch-diameter glass pie dish.
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18
Roll out dough disk on floured surface to 12-inch round.
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19
Transfer crust to prepared pie dish.
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20
Spoon apple filling into crust.
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21
Drizzle remaining 1 tablespoon melted butter over.
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22
Roll out dough rectangle on floured surface to 11x7-inch rectangle.
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23
Cut lengthwise into twelve 1/2-inch-wide strips.
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24
Place 6 strips 1 inch apart atop apple filling.
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25
Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern.
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26
Trim strips even with bottom crust.
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27
Fold dough overhang in, pressing onto edge of pie dish.
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28
Press dough edge decoratively with fork to seal.
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29
Brush dough strips with egg glaze.
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30
Sprinkle strips with 2 teaspoons sugar.
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31
Bake 15 minutes.
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32
Reduce oven temperature to 350F.
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33
Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil if browning too quickly, about 1 hour 15 minutes longer.
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34
Cool pie at least 2 hours.
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35
Serve slightly warm or at room temperature.
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36
(Can be made 1 day ahead.
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37
Cool completely, then cover and store at room temperature.)
