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1
In a large bowl, stir the all-purpose flour with the cake flour, sugar and salt.
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2
Add the cream cheese and use your fingertips to break up the cheese into the mixture until it resembles coarse meal.
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3
Cut in the butter with a pastry blender until pea-size clumps form.
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4
In a small bowl, mix the ice water with the yolk and cider vinegar.
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5
Gradually add the ice water mixture, stirring with a fork.
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6
Turn the pastry out onto a lightly floured surface and press it into a 10inch log.
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7
Starting at the far end of the log, use the heel of your hand to quickly smear the pastry away from you, a little bit at a time.
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8
Use a pastry scraper to gather up the pastry and repeat the smearing process one more time.
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9
Gather the pastry together.
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10
Cut off onethird of the pastry and pat each piece into a disk.
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11
Wrap each disk in plastic and refrigerate for at least 30 minutes or up to 2 days.
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12
In a large bowl, toss the apples with the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace.
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13
In 2 large skillets, melt the butter.
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14
Add the apples and any accumulated juices and spread them in each skillet in a single layer.
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15
Cook the apples over moderate heat for 5 minutes, stirring occasionally, until lightly browned in spots.
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16
Add 1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans occasionally, until the apples are tender, about 5 minutes.
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17
Remove the lids and let the apples cool.
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18
If the juices are not thick and syrupy, simmer uncovered for 2 to 3 minutes longer.
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19
Let cool completely.
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20
On a lightly floured surface, roll out the large pastry disk to a 12-inch round.
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21
Ease the pastry into a 9-inch glass pie plate.
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22
Trim the overhang to 1/2 inch and refrigerate.
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23
Roll out the smaller pastry disk to a rough 12-by-8-inch rectangle; trim the edges.
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24
Using a pastry or pizza cutter and a ruler as a guide, cut eight 12-by-1-inch strips.
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25
Line a baking sheet with parchment or wax paper.
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26
Weave the strips into a lattice on the baking sheet and brush the lattice with water.
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27
Sprinkle with sugar and freeze just until firm, about 10 minutes.
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28
Preheat the oven to 375.
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29
Fill the pie shell with the cooled apples and their juices and flatten them slightly with a spatula.
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30
Brush the rim of the pie shell with water and slide the lattice on top.
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31
Press the edges together to seal.
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32
Trim any overhanging lattice.
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33
Fold the rim over onto itself and crimp decoratively.
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34
Bake the pie for about 1 hour, until the crust is golden all over and the filling is bubbling.
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35
Cover the rim with strips of foil if they become too brown.
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36
Transfer the pie to a rack and let cool completely.
