Apple Pie With A Twist

• 2-1/2 cups
• 1 teaspoon salt
• 1/4 cup shortening
• 10 tablespoons unsalted butter, softened
• 7 to 9 tablespoons ice water
• 8 cups sliced peeled tart apples (about 7 large)
• 1-1/4 cups confectioners' sugar
• 1/4 cup apple cider or juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground allspice, nutmeg and salt
• 3 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 2 tablespoons butter, melted
• 1/4 cup
• Vanilla ice cream, optional

1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half so that one ball is slightly larger than the other. Shape each piece into a disk about 1-in. thick. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 3 days.
2. Remove the pastry from the refrigerator and let stand 15-30 minutes. Meanwhile, place apples in a large bowl. Stir in the sugar, apple cider, cinnamon, allspice, nutmeg, salt, vanilla and lemon juice. Add the butter and flour; stir until combined; set aside.
3. Roll out the large disk on a lightly flour surface to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
4. Bake at 350u0b0 for 45 minutes. Gently place a sheet of foil on top of pie. Bake for an additional 1 hour and 15 minutes or until the top crust is golden brown and the filling bubbly.
5. Cool on a wire rack overnight. To serve warm, heat individual slices in the microwave. Serve with vanilla ice cream if desired.

salt, shortening, unsalted butter, water, apples, sugar, apple cider, ground cinnamon, ground allspice, vanilla, lemon juice, butter, vanilla ice cream

Taken from www.tasteofhome.com/recipes/apple-pie-with-a-twist/ (may not work)