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1
For crust: Whisk flour and salt in large bowl to blend.
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2
Add butter and shortening and rub in with fingertips until very coarse meal forms.
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3
Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
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4
Gather dough into ball; divide in half.
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5
Flatten into disks.
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6
Wrap in plastic; chill at least 1 hour.
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7
(Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400u00b0F.
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8
Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
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9
Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
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10
Let stand until juices form, about 15 minutes.
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11
Mix in flour.
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12
Roll out 1 dough disk on lightly floured surface to 12-inch round.
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13
Place dough in prepared pie dish.
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14
Spoon in filling; dot with butter.
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15
Roll out second dough disk to 13-inch round.
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16
Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
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17
Drape dough over filling.
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18
Seal top and bottom crust edges together; trim to 1/2-inch overhang.
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19
Fold overhang under; crimp decoratively.
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20
Brush pie with milk.
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21
Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
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22
Transfer pie to baking sheet; place in oven.
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23
Immediately reduce temperature to 375u00b0F.
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24
Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
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25
Cool 30 minutes.
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26
Serve warm or at room temperature.
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27
(Can be made 1 day ahead. Cover loosely; store at room temperature.).
