2 cups all-purpose
flour
1/2 teaspoon salt
1/4 cup chilled
butter or stick margarine, cut into small pieces
1/4 cup vegetable
shortening
1/2 teaspoon cider
vinegar
5 to
7 tablespoons ice water
Filling:
2 cups thinly
sliced peeled Granny Smith or other tart apple such as Newtown, Pippin, or
Crispin (about 1 pound)
2 cups thinly
sliced peeled Braeburn or other all-purpose apple such as Empire (about 1
pound)
1 cup thinly
sliced peeled Rome or other firm baking apple such as Baldwin or Winesap
(about 1/2 pound)
1 cup thinly
sliced peeled McIntosh or other tender apple such as Gravenstein or Jonathan
(about 1/2 pound)
1 tablespoon fresh
lemon juice
1/2 cup granulated
sugar
1/4 cup packed
brown sugar
3 tablespoons all-purpose
flour
3/4 teaspoon ground
cinnamon
1/4 teaspoon salt
Cooking
spray
2 teaspoons fat-free
milk
1 tablespoon granulated
sugar
To prepare crust, lightly spoon 2 cups flour into dry
measuring cups; level with a knife. Combine with 1/2 teaspoon salt in a bowl;
cut in butter and shortening with a pastry blender or 2 knives until mixture
resembles coarse meal. Add vinegar and enough ice water, 1 tablespoon at a
time, tossing with a fork until dough
is moist. Divide dough in half. Gently press each dough half into a 4-inch
circle on heavy-duty plastic wrap, and cover with additional plastic wrap.
Roll one half of dough, still covered, into a 12-inch circle; chill. Roll
other half of dough, still covered, into an 11-inch circle; chill.
Preheat oven to 450°.
To prepare filling, combine apples and lemon juice in a large bowl. Combine
1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4
teaspoon salt. Sprinkle over apple mixture, tossing well to combine.
Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough,
plastic-wrap side up, into a 9-inch pie plate coated with cooking spray,
allowing dough to extend over edge of plate. Remove top sheet of plastic wrap.
Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the 11-inch
circle, and place dough, plastic-wrap side up, on top of apple mixture. Remove
top sheet of plastic wrap. Press edges of dough together; fold edges under, and
flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Brush top
and edges of pie with milk; sprinkle with 1 tablespoon granulated sugar. Place
pie on a baking sheet; bake at 450° for 15 minutes. Reduce oven temperature to
375° (do not remove pie from oven). Bake an additional 45 minutes or until
golden (shield crust with aluminum foil if it gets too brown). Cool on a wire
rack.