Preparation / Directions:
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.
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