-
1
Blend flour, sugar and salt in processor.
-
2
Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal.
-
3
Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
-
4
Gather into ball; divide into 2 pieces.
-
5
Flatten each into disk.
-
6
Wrap each in plastic; chill 2 hours.
-
7
(Can be made 2 days ahead.
-
8
Keep chilled.
-
9
Let dough soften slightly before rolling out.)
-
10
Position rack in lowest third of oven and preheat to 400F.
-
11
Mix first 6 ingredients in large bowl.
-
12
Add apples and toss to blend.
-
13
Roll out 1 dough disk on floured surface to 12-inch round.
-
14
Transfer to 9-inch-diameter glass pie dish.
-
15
Fold edge under, forming high-standing rim; crimp.
-
16
Add filling.
-
17
Roll out second dough disk on floured surface to 13-inch round.
-
18
Cut into twelve 1-inch-wide strips.
-
19
Arrange 6 strips across pie.
-
20
Form lattice by arranging 6 strips diagonally across first strips.
-
21
Gently press ends into crust edges.
-
22
Brush lattice with milk.
-
23
Sprinkle lightly with additional sugar.
-
24
Bake pie 10 minutes.
-
25
Reduce oven temperature to 375F.
-
26
Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes.
-
27
Cool on rack 1 hour.
-
28
(Can be made 8 hours ahead.
-
29
Let stand on rack.)
