Cider Double-crust Apple Pie

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 5 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup chilled unsalted butter, cut into pieces
• 1/2 cup chilled vegetable shortening (like crisco)
• 1 1/2 teaspoons cider vinegar
• 5 tablespoons ice water
• 2 2/3 cups cider (or apple jack)
• 2 2/3 lbs granny smith apples, peeled,cored and sliced (approx. 7)
• 12 ounces golden delicious apples, peeled,cored and sliced (approx. 1 1/2)
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon salt
• 4 teaspoons fresh lemon juice
• 3 tablespoons unsalted butter, cut into small pieces

Recipe

• 1 crust: combine first three ingredients in food processor.
• 2 add butter and shortening and process until mixture resembles coarse meal.
• 3 combine vinegar and 2 tablespoons ice water in small bowl.
• 4 add to flour mixture.
• 5 with machine running, gradually add enough remaining water 1 tablespoon at a time to form moist clumps.
• 6 gather dough into 2 balls and flatten into disks.
• 7 wrap each disk in plastic wrap.
• 8 chill 30 minutes.
• 9 (dough can be prepared ahead and refrigerated for up to 2 days or frozen for 1 month.) let chilled dough soften slightly at room temperature before using.
• 10 filling: boil cider in a heavy, small saucepan until reduced to 2/3 cup (about 25 minutes).
• 11 cool.
• 12 position rack in lowest third of oven and preheat to 425 degrees f.
• 13 combine all apples, sugar, flour, cinnamon, mace and salt in large bowl.
• 14 add reduced cider and lemon juice and toss well.
• 15 roll out 1 pie crust disk on lightly floured surface to 14-inch-diameter round.
• 16 roll up dough on rolling pin and transfer to 10-inch-diameter pie plate.
• 17 gently press into place.
• 18 trim edges of crust, leaving 1/2-inch overhang.
• 19 spoon apples into crust-lined pan, mounding in center.
• 20 dot with butter.
• 21 roll out second disk on lightly floured surface to 13-inch-diameter round.
• 22 roll up on rolling pin and unroll over pie.
• 23 trim edges, leaving 3/4-inch overhang.
• 24 fold overhang of top crust under edge of bottom crust.
• 25 pinch together to seal.
• 26 crimp edges to make decorative border.
• 27 cut several slashes in top crust to allow steam to escape.
• 28 bake pie 25 minutes at 425 degrees f.
• 29 reduce oven temperature to 350 degrees f and continue baking until filling bubbles (about 50 minutes longer).
• 30 cover edges of pie with foil if browning too quickly.
• 31 remove from oven and cool on a rack.
• 32 serve pie slightly warm or at room temperature.