DAN'S APPLE PIE

Pastry

2 cups flour
1/2 teaspoon salt
1/3 cup vegetable shortening
2 Tablespoons butter, chilled
1/2 cup orange juice, chilled (more or less as needed)

     Combine flour and salt in bowl.  Cut in shortening and butter using a pastry blender until mixture is crumbly.  Gradually add orange juice until dough holds together.  Knead dough lightly and form into two balls.  Wrap each ball in plastic wrap and refrigerate.

Filling

3 to 3 1/2 pounds Granny Smith apples
1 Tablespoon of lemon juice
1/2 cup raisins
3/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
4 Tablespoons butter


     Peel, core, and slice apples.  Put apple slices in a large bowl.  Sprinkle with lemon juice.  Add raisins, sugar, cinnamon and salt. Stir to combine.  Let mixture sit for 10 minutes at room temperature.
     Preheat oven to 425º.
     On a floured surface, roll out one ball of pastry to fit into the bottom of a 9 inch pie plate.  Add filling and dot top of apple mixture with chilled butter.  Roll out second ball of pastry 1" to 1 1/2" larger than top of pie plate.  Cut vent holes.  Spread water around edge of pastry in pie plate.  Place rolled out pastry on top of pie.  Trim to 1" overhang.  Fold under and seal edges by pressing with fork or fingers.  Brush top of pie with milk or orange juice and sprinkle with sugar.
     Bake 10 minutes then reduce heat to 350º and continue baking for 40 - 50 additional minutes until apples are tender.  If edges seem to brown too quickly, gently cover with strips of foil.  Remove pie and allow to cool before serving.