Cider Double-Crust Apple Pie

• 2 12 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 12 cup chilled unsalted butter, cut into pieces
• 12 cup chilled vegetable shortening (like Crisco)
• 1 12 teaspoons cider vinegar
• 5 tablespoons ice water
• 2 23 cups cider (or Apple Jack)
• 2 23 lbs granny smith apples, peeled,cored and sliced (approx. 7)
• 12 ounces golden delicious apples, peeled,cored and sliced (approx. 1 1/2)
• 1 cup sugar
• 14 cup all-purpose flour
• 12 teaspoon ground cinnamon
• 14 teaspoon ground mace
• 14 teaspoon salt
• 4 teaspoons fresh lemon juice
• 3 tablespoons unsalted butter, cut into small pieces

1. Crust: Combine first three ingredients in food processor.
2. Add butter and shortening and process until mixture resembles coarse meal.
3. Combine vinegar and 2 tablespoons ice water in small bowl.
4. Add to flour mixture.
5. With machine running, gradually add enough remaining water 1 tablespoon at a time to form moist clumps.
6. Gather dough into 2 balls and flatten into disks.
7. Wrap each disk in plastic wrap.
8. Chill 30 minutes.
9. (Dough can be prepared ahead and refrigerated for up to 2 days or frozen for 1 month.)
10. Let chilled dough soften slightly at room temperature before using.
11. Filling: Boil cider in a heavy, small saucepan until reduced to 2/3 cup (about 25 minutes).
12. Cool.
13. Position rack in lowest third of oven and preheat to 425 degrees F.
14. Combine all apples, sugar, flour, cinnamon, mace and salt in large bowl.
15. Add reduced cider and lemon juice and toss well.
16. Roll out 1 pie crust disk on lightly floured surface to 14-inch-diameter round.
17. Roll up dough on rolling pin and transfer to 10-inch-diameter pie plate.
18. Gently press into place.
19. Trim edges of crust, leaving 1/2-inch overhang.
20. Spoon apples into crust-lined pan, mounding in center.
21. Dot with butter.
22. Roll out second disk on lightly floured surface to 13-inch-diameter round.
23. Roll up on rolling pin and unroll over pie.
24. Trim edges, leaving 3/4-inch overhang.
25. Fold overhang of top crust under edge of bottom crust.
26. Pinch together to seal.
27. Crimp edges to make decorative border.
28. Cut several slashes in top crust to allow steam to escape.
29. Bake pie 25 minutes at 425 degrees F.
30. Reduce oven temperature to 350 degrees F and continue baking until filling bubbles (about 50 minutes longer).
31. Cover edges of pie with foil if browning too quickly.
32. Remove from oven and cool on a rack.
33. Serve pie slightly warm or at room temperature.

flour, salt, sugar, butter, vegetable shortening, cider vinegar, water, cider, apples, golden delicious apples, sugar, flour, ground cinnamon, ground mace, salt, lemon juice, unsalted butter

Taken from www.food.com/recipe/cider-double-crust-apple-pie-35902 (may not work)