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1
To Make the Crust:
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2
In a food processor, combine the flour, sugar, and salt.
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3
Pulse to mix.
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4
Add the diced margarine and shortening.
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5
Pulse to mix until the mixture resembles small peas.
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6
Add the vinegar and water through the feeder tube and pulse until the mixture is combined and forms a ball.
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7
Divide in half and pat each half into a flat disk.
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8
Wrap the disks in parchment paper or plastic wrap.
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9
Refrigerate 1 hour before using.
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10
To Make the Pie:
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11
Preheat the oven to 425F.
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12
Place an oven rack on the lowest level in the oven.
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13
In a large bowl, combine the apples, sugar, brown sugar, flour, cinnamon, ginger, lemon juice, and salt.
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14
Stir to coat the apples, then set aside.
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15
On a lightly floured surface, roll out half of the pie dough to a 13 to 14-inch round, less than 1/4-inch thick.
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16
Add flour to the work surface and dough as needed.
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17
Gently transfer to a 9-inch pie plate, pressing it to fill the pan, allowing the excess to hang over the sides.
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18
Transfer the apple mixture to the pie plate.
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19
Roll out the remaining pie dough and gently arrange it over the apples.
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20
Cut any overhanging dough that exceeds 1-inch.
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21
Use your fingers to seal the dough, rolling the dough from the bottom crust up and onto the top crust to form a rim around the pie.
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22
Crimp the edge with your fingers.
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23
Cut 4 or 5 slits in the top crust to allow steam to escape.
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24
Place the pie on a pie ring or baking sheet to catch the drips.
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25
Bake 20 minutes, or until golden brown.
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26
Remove from the oven and cover loosely with foil.
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27
Bake 30 minutes longer, or until the filling bubbles.
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28
Cool slightly before cutting.
