2 ¼ cups all-purpose flour
2 tablespoons butter, or margarine, chilled
¾ cup shortening, well chilled
5 tablespoons water, well chilled
1 tablespoon sugar 1 teaspoon ground cinnamon (optional)
1 cup sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon salt
5 to 6 large Granny Smith or Aurora apples cut into chunks (mix if desired)
2 tablespoons butter or margarine
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl (1 to 2 more teaspoons of water can be added if necessary).
Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 15 minutes, or until dough is firm and cold, yet pliable.
Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9 inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
In large bowl, mix sugar flour, cinnamon, nutmeg and salt. Stir in apples until well mixed, and spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry ½ inch from rim of plate. Roll other round pastry into 10 inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.