To make the crust: In a medium bowl, whisk together the flour and salt.

Work in the shortening until the mixture is evenly crumbly.

Dice the butter into 1/2 pieces, and cut into the mixture until you have flakes of butter the size of a dime.

Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough.

When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. Its OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way youll add just enough water to bring the dough together without creating a wet spot.

Fold the dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 3/4 thick.

Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.

Lightly grease a 9 pie pan thats at least 2 deep. This will make serving the pie easier after its baked.

To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.

In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider or apple juice concentrate.

Roll the larger piece of pastry into a 13 circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.

Spoon the apple filling into the pan. Dot the top with the diced butter.

Roll out the remaining pastry to an 11 circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples.

Preheat the oven to 425°F.

Roll the overhanging bottom crust up and over the top crust, pinching to seal the two.

Crimp the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.

Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie. Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary.

When the pie is done, remove it from the oven and cool it completely before slicing.

Heres a tasty variation: Cranberry-Apple Pie. Add 1 cup dried cranberries to the filling, and bake as directed.

Cutting any fruit pie thats still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. Its better to bake the pie in advance, cool it completely, then warm each slice as needed after its been cut.

The smaller the apple slices in the filling, the neater the wedge of pie will look after its cut.

You can add extra crunch and shine to the pie: Prior to baking, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sugar.

To minimize the gap between the filling and the top crust, cook all of the filling ingredients together until the apples give up their liquid and the filling thickens. Cool the filling completely before placing the it in the crust-lined pie pan.

For a flavorful and aromatic twist, add up to 2 teaspoons vanilla extract.