Apple Pie
For the best apple pie, choose apple varieties that will not turn into mush as they bake. Combining varieties - such as Northern Spies with Newtowns, or Granny Smiths with Braeburns - enhances the flavor. Top each piece off with a slice of sharp Cheddar cheese or a dollop of ice cream. 
Serves: 8
Pastry:
* 2 1/4 cups unbleached unsifted all-purpose flour 
* 3/4 teaspoon salt 
* 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces 
* 1/2 cup vegetable shortening, chilled 
* 6 tablespoons very cold water 
* 2 teaspoons apple-cider vinegar 
Filling:
* 3/4 cup plus 1 tablespoon sugar 
* 1/2 teaspoon ground cinnamon 
* 1/2 teaspoon fresh-grated nutmeg 
* 2 to 3 tablespoons tapioca flour or cornstarch 
* 1/4 teaspoon salt 
* 3 pounds (about 7 large) apples, peeled, cored, and sliced into 1/4-inch wedges 
* 1 tablespoon fresh lemon juice 
* 2 tablespoons unsalted butter, cut into small pieces 
1. Prepare Pastry: In the bowl of a food processor fitted with chopping blade, process flour and salt 5 seconds. Add butter and pulse 4 times. Divide shortening into 4 lumps and add to bowl. Pulse 4 times and scrape the bowl. In a liquid measure, combine the cold water with vinegar. With machine running, slowly add mixture in a steady steam through the feed tube. Keep pulsing until dough almost gathers together. There should be several large clumps of dough in the bowl. Remove the dough and gently press together. Divide dough into two pieces, one slightly larger than the other. Shape each piece of dough into a 6-inch disk, dust with flour, and wrap tightly in plastic wrap. Refrigerate at least 1 hour. 
2. When ready to bake, place one oven rack in lowest position and another in the center of the oven. Place a heavy baking sheet on the lower rack and heat oven to 450 degrees F. 
3. On a lightly floured surface, roll the larger pastry disk into a 13-inch circle. Fold dough into quarters. Center the point of the dough in the center of a 9-inch pie plate, then unfold the dough. Lift the overhanging edge of pastry all around the pie plate so that the pastry lines the plate loosely but snugly; do not stretch the dough to fit. Leave excess pastry overhanging edge. Between 2 sheets of floured waxed paper, roll remaining pastry disk into a 12-inch circle. 
4. Prepare Filling: In a large bowl, combine 3/4 cup sugar, cinnamon, nutmeg, tapioca flour, and salt. Add apples and toss to combine. Drizzle lemon juice over apple filling toss again to combine. 
5. Spoon filling into pie plate, mounding apples in center. Distribute butter pieces evenly over filling. Lightly brush overhanging edge of pastry with water. Remove top layer of waxed paper from pastry circle; invert pastry on top of filling. Press edges to firmly seal. Using scissors, trim excess pastry to within 1/2 inch of rim. Flute edges. Lightly brush the top crust with water and sprinkle with remaining 1 tablespoon sugar. Using knife, cut four slits in top crust. 
6. Place pie on baking sheet; bake 15 minutes. Transfer the pie and baking sheet to center rack and reduce oven temperature to 350 degrees F. Continue baking until crust has browned and thickened juices are bubbling - about 1 hour more. Transfer pie to wire rack; let cool completely before serving. 
Nutrition information per serving: 572 calories, 31 g fat, 271 mg sodium, 4 g protein, 47 mg cholesterol, 73 g carbohydrates, 5 g dietary fiber.