1 1/4 c. plus 2 tbsp. all-purpose flour, divided
1/4 tsp. salt
1/4 c. (1/2 stick) butter
2 tbsp. vegetable shortening
3 to 5 tbsp. ice water
2 c. sliced peeled apples (2 medium)
1/4 c. raisins
1/4 c. firmly packed light brown sugar
1 tsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. ground ginger

Combine 1 1/4 cups flour and salt in a medium bowl. Cut in butter and shortening with a pastry blender until coarse crumbs form. Sprinkle with water and shape into ball. Wrap pastry in waxed paper. Chill 30 minutes.

Preheat oven to 375°F. Combine remaining flour, apples, raisins, brown sugar, lemon juice, cinnamon and ginger in a large bowl; toss to mix. Roll out pastry on a floured surface to 11-inch round. Place pastry on baking sheet. Spread apple mixture on half of pastry. Fold remaining side of pastry over apple mixture. Press edges with a fork to seal.

Bake until golden, 35 to 40 minutes. Remove from baking sheet; place on wire rack to cool.