2 1/2 c. all-purpose flour
1 tbsp. granulated sugar
1/4 tsp. salt
6 tbsp. ice water
1 tbsp. apple cider vinegar
1/2 c. butter, cut into slivers
1/3 c. shortening

FILLING:

6 med. apples, peeled, cored & sliced
2 tbsp. fresh lemon juice or to taste
1/4 c. granulated sugar or to taste
4 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. allspice

In a large bowl combine flour, sugar and salt; toss lightly with a fork. In a cup combine ice water and vinegar; set aside.

Add butter and shortening to flour and cut in with a pastry blender, two knives or finger tips until mixture is the texture of fresh bread crumbs. Sprinkle with 5 tablespoons water-vinegar mixture and stir with fork. If mixture seems dry sprinkle with remaining water. Gather dough into a ball and cover tightly with plastic wrap and refrigerate 30 minutes.

Remove dough from plastic wrap and divide into two equal portions. Lightly flour a flat surface. Slightly flatten one half with the rolling pin and roll out into a 12-inch circle, rolling from the center of the edge. Try to keep pastry in circular shape. Lay rolling pin in center of pastry. Fold top half of pastry over rolling pin, lifting two together, transfer to 9-inch pie pan. Gently fit crust into pan taking care not to stretch it. Trim overhang to 1/2-inch over edge.

Roll remaining dough into a 12-inch circle.

Sprinkle apples with lemon juice and toss lightly. In a small bowl combine sugar, flour, cinnamon, nutmeg and allspice; mix well. Sprinkle over apples and toss to cover evenly. In pie pan make a layer of apple slices in concentric circles. Mound remaining apples so that they are higher in center.

Place top crust over apples and trim even with overhang. Turn both under and flute edge. Make several vents in center of top crust. Bake at 425 degrees for 15 minutes; reduce heat to 350°F and bake for 30 to 40 minutes longer, or until crust is golden brown.

Cool pie on a cake rack.

Makes 6 to 8 servings.