Old-Fashioned Lattice-Top Apple Pie

Ingredients

• 2 tablespoons flour 
• 0.3 cup brown sugar packed ()
• 0.1 teaspoon nutmeg 
• 6 tablespoons water ()
• 1 tablespoon juice of lemon 
• 2 teaspoons lemon zest grated
• 8 servings milk 
• 3 pounds delicious apples cored peeled thinly sliced
• 0.8 teaspoon salt 
• 0.3 cup shortening diced chilled
• 0.5 cup sugar 
• 8 servings sugar 
• 10 tablespoons butter unsalted chilled cut into 1/2-inch pieces ()

Equipment

• bowl
• oven
• aluminum foil
• pie form

Directions

1. Blend flour, sugar and salt in processor.
2. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal.
3. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled.
4. Let dough soften slightly before rolling out.)
5. Position rack in lowest third of oven and preheat to 400°F.
6. Mix first 6 ingredients in large bowl.
7. Add apples and toss to blend.
8. Roll out 1 dough disk on floured surface to 12-inch round.
9. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp.
10. Add filling.
11. Roll out second dough disk on floured surface to 13-inch round.
12. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges.
13. Brush lattice with milk.
14. Sprinkle lightly with additional sugar.
15. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead.
16. Let stand on rack.)