Prepare the pastry!

Stir the dry ingredients together, or add them to the bowl of your food processor and pulse to mix.
Cut the butter into smaller pieces and add them and the shortening to the dry stuff, or mix in with a pastry cutter until it resembles coarse meal.
Add the ice water and vanilla and process until a dough forms, or if not using a food processor, mix with a fork until the dough comes together.
Divide the dough into two portions—one slightly larger than the other. Press each into a disk about one inch thick, wrap in plastic and stick them in the fridge to chill for at least ½ hour.

Now don't sit there admiring the cinnamony dough you just made! Get to work on the filling!

Preheat oven to 350°.
Put your prepared apples in a large bowl and toss with the lemon juice.
In a separate smaller bowl, mix to combine the dry filling ingredients.
Now this is very important, so pay attention. When making fruit pies, unless your specifically told to, do NOT mix the fruit with the dry ingredients until just before you fill the pie crust. If you do, may God have mercy on your soul.
And your pie.
The fruit will do it's thing when you mix it with other stuff, and it'll get all juicy.
This translates to a soggy pie.
(Did this intelligent tidbit of pie making advice come from me? Hell no! This is the author's advice, of course.)
So leave the two separate bowls alone until you're ready to fill the crust.

Butter the bottom and sides of a 9 inch deep dish pie plate.
Flour your rolling surface and roll out the smaller dough disk until it's a 12 inch circle (Or if you're like me, a shape that resembles a foreign country, not a circle, and is "slightly" (term used very loosely) larger than 12 inches.)
Line the pie plate with the dough, trim the messy edges (As if we'd have messy edges, right? Who, me?), and chill in the fridge for 15 minutes.
Butter a piece of foil and place it butter side down in your chilled bottom crust.
Fill with 2 cups of pie weights, dry beans or rice.
Bake this on a cookie sheet for 20 minutes.
Transfer to a cooling rack, remove the foil and weights and let the crust cool slightly.

While it's cooling, roll out the other dough disk to (hopefully) a circle about 13 inches in diameter.
Let it sit for a second.
Now you have permission to mix the apples and the other dry filling ingredients, except the 2 tbsp butter.
Working quickly, pile the apples into the bottom crust.
You should have a mountain of apple slices.
Dot the apples with little chunks of that butter. Now is the tricky part.

Top the apples with the top crust, and crimp it to the bottom crust.
Why is this tricky?
Well, besides the scary "how in the hell am I going to get this crust up off the counter and on to the pie" moments, unbaked crust doesn't really want to stick to baked crust.
But do your best, because if I can get it to crimp, anyone can.
And I did.
And no filling leaked out and all over my oven. Whew! It's the little things that make me happy, really.

Trim off any ragged edges (Ok, I had a LOT) and cut about 4 oval shaped slits in the crust to let steam out during baking. Make sure they're big enough to stay opened as the crust bakes and expands. (More author advice there.)

Quickly brush the top crust with milk, and sprinkle all of that delicious cinnamon and sugar over the top.
Bake the pie in the lower half of your oven on a cookie sheet for one hour. (Ann says to bake on the bottom rack, but I baked one up from that. I know my oven, and it gets all pissy when I put things on the bottom rack, and then it burns them as a nice payback.)
The cookie sheet concentrates the heat to the bottom of the pie tin, helping to make the bottom crust flakier.

After one hour, transfer the pie and cookie sheet to the middle rack and bake for 10 more minutes.

Allow to cool slightly before slicing.

Elle

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Source: Ann Hodman, Beat This

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Tags: apple, cinnamon