adapted from Bon Appetit, November 1994
Serves 8
Crust
2 1/2 cups all purpose flour
1 Tbsp sugar
1 tsp salt
1///4 tsp mace
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup chilled solid vegetable shortening, cut into small pieces
5 Tbsp (about) ice water
Filling
3 pounds tart green apples (such as Granny Smith), peeled, cut into 1/4-inch-thick slices
1/2 cup plus 1 tsp sugar (I used 1 tsp raw sugar on the top)
1/2 cup packed golden brown sugar (I only had dark brown sugar so that is what I used.)
1/4 cup all purpose flour
1 Tbsp fresh lemon juice
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp grated lemon peel
1/4 tsp ground mace
1/4 tsp ground cloves
1/4 tsp ground allspice
1 tsp milk
For the crust
Combine flour, sugar, salt and mace in processor. Using on/off turns, cut in chilled butter and vegetable shortening until mixture resembles coarse meal. Gradually blend in enough water by tablespoons to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.)
For filling
Position rack in lowest third of oven and preheat to 400° F. In large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, lemon peel, mace, cloves and allspice.
Roll 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter deep dish glass pie plate. Trim dough overhang to 1/2 inch. Brush edge of crust light with water. Transfer apple mixture to crust, mounding in the center. Roll out second dough disk to 12-inch-diameter round. Place atop apples. Trim dough overhang to 1 inch: reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively. Cut several slits in crust to allow steam to escape. Brush crust with milk; sprinkle with 1 tsp sugar (or raw sugar).
Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool.