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1
For Crust: Combine flour, sugar, salt and mace in processor.
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2
Using on/off turns, cut in chilled butter and vegetable shortening until mixture resembles coarse meal.
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3
Gradually blend in enough water by tablespoonfuls to form moist clumps.
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4
Gather dough into ball.
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5
Divide dough into 2 pieces.
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6
Flatten each into disk.
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7
Wrap each in plastic and refrigerate 1 hour.
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8
(Can be prepared 3 days ahead.
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9
Keep refrigerated.
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10
Soften dough slightly at room temperature before rolling.)
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11
For Filling: Position rack in lowest third of oven and preheat to 400~.
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12
In large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon nutmeg, lemon peel, mace, cloves and allspice.
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13
Roll out 1 dough disk on lightly floured surface to 12 inch diameter round.
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14
Transfer to 9 inch diameter deep-dish glass pie plate.
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15
Trim dough overhang to 1/2 inch.
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16
Brush edge of crust lightly with water.
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17
Transfer apple mixture to crust, mounding in center.
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18
Roll out second dough disk to 12 inch diameter round.
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19
Place atop apples.
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20
Trim dough overhang to 1 inch; reserve scraps.
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21
Fold top crust edge under bottom crust edge, pressing to seal.
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22
Crimp edge decoratively.
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23
Reroll pastry scraps and cut out leaf shapes.
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24
Brush 1 side of each leaf with milk and arrange, milk side down, decoratively atop crust.
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25
Cut several slits in crust to allow steam to escape.
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26
Brush crust with milk; sprinkle with remaining 1 teaspoon sugar.
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27
Place pie on baking sheet.
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28
Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes.
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29
Transfer pie to rack and cool.
