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Apple Pie

2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup ( 1 stick ) chilled butter, cut into small pieces
1/2 cup chilled solid vegetable shortening, cut into small pieces
3-5 tablespoons ice water

6 Large Golden Delicious Apples, peeled
3/4 cup plus 1 teaspoon sugar
1/2 cup golden brown sugar
1/4 cup all purpose flour
1 tablespoon lemon juice
1 3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon vanilla
1 oz. dark rum
1 teaspoon milk

Combine flour, sugar and salt in processor. Cut-in chilled butter
and vegetable shortening using 'pulse' of processor until mixture
resembles coarse meal. Gradually blend in enough water to form
moist clumps. Gather dough into ball and divide into halves.
Flatten each into disks, wrap in plastic and refrigerate. (Can be
kept for 3 days or frozen ) Soften dough at room temperature before
rolling.

Preheat oven to 400F and position rack in oven to lowest 1/3 level.

In large bowl, toss apple slices with 1/2 cup sugar, brown sugar,
flour, lemon juice, nutmeg, allspice, vanilla and rum and set aside
for 1/2 hour. Afterwards, drain juices into 1-quart saucepan and
simmer until thickens. Set aside. Process 2 apples with 1/4 cup
sugar and 1/4 teaspoon cinnamon and combine with the now thickened
juices.

Roll out dough disk on lightly floured surface to 12-inch-diameter
round. Transfer to 9-inch-diameter deep dish pie plate, trimming
dough overhang 1/2 inch past edge of pie plate (will shrinken).
Place flattened coffee filter in center of pie shell and cover with
rice. Bake pie shell for 10-15 minutes until starts to brown.
Remove from oven, remove filter and rice and discard, set crust
aside to cool slightly. Transfer 'processed' mixture into bottom
of crust. Layer apple slices perpendicular around crust in such
a manner as to form a 'rose' style configuration, starting along
the outer edges, filling towards the center.

Reroll pastry scraps and cut into leaf shapes. Brush one side of
each leaf with milk and arrange, milk side down, decoratively along
the outer rim of the crust. Brush crust with remaining milk and
sprinkle entire pie with 1 teaspoon sugar.

Place pie on baking sheet and bake until juices bubble and crust
turns golden brown, covering crust edges with aluminum foil if
browning too quickly. Approx. baking time 1 hour - 1 hour 15
minutes. Transfer pie to rack and cool.

Serves 6-8

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