Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        crust
  2 1/2           cups  all purpose flour
  1         tablespoon  sugar
  1           teaspoon  salt
     1/2           cup  chilled unsalted butter -- cut into pieces
     1/2           cup  chilled solid vegetable shortening -- cut into pieces
  5        tablespoons  ice water -- (about)
                        filling
  3             pounds  tart green apples -- peeled, cored, cut
                        into 1/4-inch thick slices
     1/2           cup  plus 1 teaspoon sugar
     1/2           cup  packed brown sugar
     1/4           cup  all purpose flour
  1         tablespoon  fresh lemon juice
  1 1/2      teaspoons  ground cinnamon
     1/4      teaspoon  ground cloves
  1           teaspoon  milk

Preparation:

For crust: Combine flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Gradually blend in enough water by tablespoonfuls to form moist clumps. Gather dough into ball; divide dough into two pieces. Flatten each piece into disk. Wrap separately in plastic and refrigerate 1 hour. For filling: Preheat oven to 400 degrees. In large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon and cloves. Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. 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. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edges. 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 foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool. Prep Time: 30 minutes Cook Time: 1 hour 10minutes Makes: 8-10 servings When I make apple pies, I like to make them mile-high, filled with lots of fruit. My favorite apples to use are Granny Smith or Pippin or a combination of both. Their tartness keeps the pie from being too sweet and they keep their shape better than other apples.

Nutritional Information:

480 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 124g Carbohydrate; 1mg Cholesterol; 2182mg Sodium