Apple Pie

Directions

1. For the pastry, whisk together flour, confectioners' sugar and salt in large bowl. With pastry blender or two knives, cut in 1/2 cup butter and shortening until mixture resembles coarse crumbs. With fork, gradually stir in orange juice and 1-1/2 tablespoons water. When dough begins to come together (adding remaining 1/2 tablespoon water, if necessary), turn dough out onto surface and gently press into a disk. Cut in half and shape into 2 disks. Wrap each disk in plastic wrap and refrigerate 1 hour.

2. for the filling, in a large bowl combine apples, brown sugar, cornstarch, Calvados and cinnamon. Set aside.

3. Arrange oven rack in lower third of oven. Line a cookie sheet with foil and place on oven rack. Heat oven to 425 degree F.

4. On a lightly floured surface with floured rolling pin, roll one pastry disk out to an 11-1/2-inch circle; fit into 9-inch pie plate and trim pastry 1/2 inch wider than edge of pie plate. Freeze 5 minutes. Arrange one layer of tightly packed apple wedges, spoke-fashion, in prepared pie shell. (This will prevent empty space between apples and crust.) Repeat with remaining apples, stacking the layers until the pastry is full. Pour any juices left in bowl over the fruit; dot top with 1 tablespoon butter. Roll remaining pastry into a 10-inch circle. Cut out three flowers with a 1-1/2-inch flower-shaped cookie cutter. Arrange dough over apples. Gently press flower cutouts on top of pie; trim and flute edges. Brush top with cream. Sprinkle top evenly with granulated sugar.

5. Place pie on hot cookie sheet; bake 25 minutes, until edge of crust is golden. Reduce oven temperature to 400 degree F. Cut a vent in center of a piece of foil; cover pie. Bake pie 38 to 42 minutes more, until top is golden and filling is bubbly. Uncover and cool completely on wire rack. Makes 8 servings.