Linda Evans' Best Apple Pie Ever

For the crust:

Combine the flour, salt and sugar in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.

For the filling:

Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.

In a large bowl, combine the apples, sugar, flour, cinnamon, salt, and mace. Add reduced cider and lemon juice. Toss well.

For the pie assembly:

Preheat oven to 425F.

On a lightly floured surface, roll out one disk of dough into a 14-inch diameter circle. Transfer to a 10-inch pie plate. Dont trim the edges yet. Turn the apples into the crust, and dot with the butter pieces.

On a lightly floured surface, roll out the remaining dough into a 13-inch round. Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, leaving a 1-inch rim of dough. Fold that under and crimp the edges with your fingers or a fork. Slit the top crust with a knife a few times to let the steam escape.

Put the pie in the oven, with a baking sheet on the rack below it to catch any drips. Bake for 30 minutes, then reduce oven temperature to 350F. Continue baking 45 minutes more. Cover the rim of the crust with foil if it darkens too quickly.

Remove the pie from the oven and allow it to cool at least 1 hour before cutting.