INGREDIENTS

INSTRUCTIONS

Pulse flour, salt and sugar in food processor fitted with steel blade.
Scatter butter pieces over flour mixture, tossing to coat butter with
a little of the flour. Pulse machine 5 times in 1 second bursts. Add
shortening and continue pulsing until flour is pale yellow and
resembles coarse cornmeal, with butter bits no larger than small  peas,
4 to 6 more 1 second pulses. Turn mixture into medium bowl. If  you
don't have a food processor, grate frozen butter and shortening  into
flour mixture and mix with your hands for 1 minute, rubbing  flour and
shortening between your fingers. Flour should turn very  pale yellow
and become coarser in texture.  Sprinkle 6 tablespoons of ice water
over mixture. With blade of rubber  spatula, use folding motion to mix.
Press down on dough with broad  side of spatula until dough sticks
together. Shape into ball with  hands, divide the dough into two balls
one sightly larger than the  other. Dust lightly with flour, wrap
separately in plastic and  refrigerate for at least 30 minutes.  Remove
dough from refrigerator. The dough is ready to be rolled when  it is
still cool to the touch but you can push your finger halfway  down
through the center. If the dough has been chilled for more than  1
hour, it may have to sit on the counter for 10 to 20 minutes to
soften.  Heat oven to 425 degrees.  Roll larger dough disk on lightly
floured surface into a 12-inch  circle, about 1/8-inch thick, the depth
of a quarter. Transfer and  fit dough into 9-inch Pyrex pan, leaving
dough that overhangs the lip  in place. Refrigerate dough while
preparing the fruit.  Peel apples, quarter, and remove core. Slice each
quarter into thirds,  about 1/2-inch thick. Toss with lemon juice,
lemon zest, salt, sugar,  spices.  Turn fruit mixture, including any
juices, into pie shell. Roll out the  remaining ball of dough and place
it over the top of the pie. Trim  top and bottom edges to 1/2-inch
beyond pan lip. Tuck this rim of  dough underneath itself so that
folded edge is flush with pan lip.  Flute dough in your own fashion, or
press with fork tines to seal.  Cut four slits at right angles on dough
top to allow steam to escape.  Brush egg white on top of crust and
sprinkle 1 tablespoon of sugar  evenly over the top.  Place pie on
bottom rack. Bake until crust is lightly golden, 25  minutes. Reduce
oven temperature to 375 degrees and continue to bake  until juices
bubble and crust is deep golden brown, 30 to 35 minutes.  The bottom
crust should be golden and the juices from pie bubbling.  Transfer pie
to wire rack: let cool to almost room temperature about 4  hours. Pie
is best eaten after it has completely cooled, even the  next day.
Variations  Crystallized Ginger Apple Pie  Add 3 tablespoons of chopped
ginger to apple mixture.  Dried Raisin, Cherry or Cranberry Apple Pie
Macerate 1 cup dried fruit (chopped coarse if large) in the lemon
juice and 1 tablespoon liqueur Apple Jack, brandy or cognac. Toss  with
apple mixture.  Fresh Cranberry Pie  Add 1 cup fresh or frozen
cranberries to apples, and increase sugar  to 1 cup from 3/4 cup.
NOTES : Recipe courtesy Christopher Kimball, Cook's Magazine  Recipe
by: Cooking Live Show #CL9042  Posted to MC-Recipe Digest by "Angele
and Jon Freeman"  <jfreeman@comteck.com> on Feb 7, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3258
Calories From Fat: 1248
Total Fat: 142.1g
Cholesterol: 366.4mg
Sodium: 3003.4mg
Potassium: 945.7mg
Carbohydrates: 467.3g
Fiber: 15.9g
Sugar: 217.6g
Protein: 38.4g