Classic Apple Pie

So good, you won't even need ice cream to top it!

Ingredients:
Crust
2 1/2 cups all purpose flour
1/2 t. salt
10 T. chilled unsalted butter, cut into 1/2 inch pieces
1/2 cup chilled vegetable shortening, cut into 1/2 inch pieces
4 T. ice water

Filling
Nonstick vegetable oil spray
3 1/2 pounds apples (you can mix or use all one kind), peeled, cored and sliced
3/4 cup plus 1 T. sugar
1 t. fresh lemon juice
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. vanilla extract
1 T. all purpose flour
3 T. unsalted butter, diced
1 T. whole milk

Crust:
1. Whisk flour and salt in large bowl to blend.
2. Add butter and shortening and rub in with fingertips until very coarse.
3. Sprinkle with 3 tablespoons ice water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
4. Gather dough into ball; divide in half. Flatten into disks and wrap in plastic.
5. Chill at least 1 hour (can be made one day ahead).

Filling:
1. Preheat oven to 400 degrees.
2. Spray 9-inch diameter deep-dish glass pie dish with nonstick spray.
3. Stir all apples, 3/4 cup sugar, lemon juice, cinnamon, nutmeg and vanilla in large bowl. Let stand until juices form (15 minutes). Mix in flour.
4. Roll out 1 dough disk on lightly floured surface to 12-inch round.
5. Place dough in prepared pie dish. Spoon in filling; dot with butter.
6. Roll out second dough disk to 13-inch round. Drape dough over filling. Seal top and bottom edges together. Crimp decoratively.
7. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon and sprinkle over pie.
8. Transfer to baking sheet; place in oven.
9. Reduce temperature to 375 degrees.
10. Bake pie until crust is golden brown, apples are tender and filling is bubbling (about 2 hours).
11. Cool 30 minutes.

Store at room temperature.