Instructions: To make the Handmade Pastry: Place flour, salt, and sugar in a large bowl; whisk to combine. Add butter and shortening to the flour mixture. Using a pastry cutter or two table knives, cut in the butter and shortening until the mixture resembles coarse meal. Gradually add ice water, mixing with a large fork, using just enough so the dough holds together. Turn the dough out onto a lightly floured work surface. Divide dough in two. (For a fruit pie that is to be filled quite high, divide the dough slightly unevenly, using the larger piece for the top crust. Keep all ingredients cold). Place each piece on a sheet of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat disc with your fists. Wrap in the plastic, and chill for at least one hour. (Makes pastry for 1 nine-inch double-crusted pie)

Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round thats 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.

In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round thats 1/8-inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.

Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

This recipe yields 1 (9-inch) pie.

Yield: 1 pie

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