Lattice-Crust Apple Pie - cooking recipe

Ingredients

2 1/3 cups all-purpose flour, sifted
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
1/4 cup vegetable shortening
6 tablespoons cold water
1 large egg, lightly beaten
For the filling
7 medium granny smith apples, peeled,cored and thinly sliced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, cut into small pieces

Preparation

Preparing the crust:
In a large bowl, mix together flour, sugar, cinnamon and salt.
Using a pastry blender or two knives, cut butter and shortening into flour mixture until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork until a dough forms.
Divide dough in half; shape each half into a disk.
Wrap in plastic wrap; chill for 1 hour.
Making the filling:
Place oven rack in lowest position.
Preheat oven to 400 degrees.
In a large mixing bowl, combine apples, sugar, cinnamon and nutmeg.
Assembling the pie:
On a lightly floured surface, using a lightly floured rolling pin, roll half of dough into an 11-inch circle.
Fit into a 9-inch pie pan.
Spoon filling into pan.
Dot with butter pieces.
Roll remaining dough into a 10-inch circle.
Cut into 1/2 inch strips.
To form a lattice crust, arrange 2 dough strips in a cross pattern in center of pie.
Ends of strips should overlap edges of bottom crust.
Alternately weave strips into a lattice pattern until filling is covered.
Brush crust with egg.
Bake until crust is golden and filling is bubbly, about 40 minutes.