Pie Crust:
1 cup pastry flour
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice cold water
1 tablespoon vinegar
1 egg, beaten
Apple Filling:
4 cups apples (Rome or Jonathan), peeled and sliced
2 tablespoons butter
2 teaspoons lemon juice
1/2 cup sugar
1 tablespoon tapioca
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 tablespoon heavy cream
1 (27-ounce) jar mincemeat (recommended: None Such Classic or Original)
1 egg white, slightly beaten
1 tablespoon sugar
Pastry cut-outs or dollops of whipped topping
Preheat oven to 450 degrees F.
For the pie crusts:
In a large bowl, combine the flours, salt, sugar and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture 1 tablespoon at a time to the flour mixture, tossing with a fork to form a soft dough. Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator. Use 2 disks when making this pie. Freeze remaining dough for later use. Roll out 1 disk and place into a 9-inch pie dish for bottom crust.
For the apple filling: Combine the apples, butter and lemon juice in a saucepan over medium heat and cook for about 8 minutes. Cool slightly.
In a medium bowl combine the sugar, tapioca, cinnamon, nutmeg and salt. Add slightly cooled apples and mix well. Stir in vanilla and cream. Place apple mixture into bottom of pie crust, spreading evenly.
Spread the mincemeat on top of apple filling. Roll out another dough disk and adjust over the filling. Flute edge and vent top. Brush with egg white and sprinkle with sugar.
Bake for 15 minutes and then reduce oven temperature to 350 degrees F and bake for 30 to 35 minutes longer, or until golden. Garnish, as desired, with baked pastry cut outs or whipped topping.
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