0.3 cup stick margarine chilled cut into small pieces
0.3 cup vegetable shortening
0.5 pound rome firm peeled thinly sliced
Equipment
bowl
baking sheet
oven
knife
wire rack
blender
plastic wrap
aluminum foil
measuring cup
Directions
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 45
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.
