Spiced Apple Pie

FILLING
3 lb Tart green apples; (such as
-Granny
; Smith), peeled, cut
; into 1/4-inch-thick
; slices
1/2 c Plus 1 teaspoon sugar
1/2 c Packed golden brown sugar
1/4 c All purpose flour
1 tb Fresh lemon juice
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Grated lemon peel
1/4 ts Ground mace
1/4 ts Ground cloves
1/4 ts Ground allspice
1 ts Milk

For 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 tablespoonfuls 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 400F. In large bowl,
toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon,
nutmeg, lemon peel, mace, cloves and allspice.

Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round.
Transfer to 9-inch-diameter round. Transfer to 9-inch-diameter deep dish
glass pie plate. Trim dough overhang to 1/2 inch. Brush edge of crust
lightly with water. Transfer apple mixture to crust, mounding in 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.

Reroll pastry scraps and cut out leaf shapes. Brush 1 side of each leaf
with milk and arrange, milk side down, decoratively atop crust. Cut several
slits in crust to allow steam to escape. Brush crust with milk; sprinkle
with remaining 1 teaspoon sugar.

Place pie on baking sheet. Bake until crust is golden brown and juices
bubble, covering crust edges with aluminum foil if browning too quickly,
about 1 hour 10 minutes. Transfer pie to rack and cool.

Serves 8.