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1
Mix flour, sugar and salt in processor.
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2
Add shortening and butter.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Transfer flour mixture to large bowl.
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5
Combine 7 tablespoons ice water and 2 1/2 teaspoons vinegar in small bowl; pour over flour mixture.
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6
Stir with fork until moist clumps form, adding more water by teaspoonfuls if needed.
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7
Gather dough into ball; divide into 2 pieces.
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8
Flatten each into disk.
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9
Wrap each separately in plastic; chill 20 minutes.
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10
Preheat oven to 400F.
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11
Mix all ingredients in large bowl; toss.
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12
Roll out 1 dough disk on lightly floured surface to 13-inch round.
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13
Transfer to 9-inch-diameter deep-dish glass pie dish.
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14
Trim overhang to 1 inch.
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15
Spoon filling into dough-lined dish.
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16
Roll out second dough disk on lightly floured surface to 13-inch round.
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17
With star cookie cutter, cut out several stars from center of crust.
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18
Fold crust in half and transfer to top of filling.
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19
Unfold crust.
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20
Press top and bottom crust edges together to seal.
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21
Crimp edges decoratively.
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22
Place cutout stars around edge of crust.
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23
Bake pie until apples are tender and juices are bubbling thickly, covering edges with foil if browning too quickly, about 1 hour 45 minutes.
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24
Cool on rack 1 hour.
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25
(Can be made 8 hours ahead.
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26
Let stand on rack.)
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27
Serve with ice cream.
