Instructions
To make the crust: Combine the flour, sugar, salt, and lemon peel, if desired, in a large bowl.
Cut the butter and shortening into chunks and add the chunks to the flour mixture.
Work the fat into the flour mixture until the ingredients resemble crumbs (use your hands, a pastry blender or the pulse feature of a food processor).
Add the liquid, using only enough to gather pastry into a soft ball of dough (start with 4 tablespoons).
Cut the dough in half and flatten each half to make a disk shape.
Wrap the dough in plastic wrap and let it stand at least .
To make the pie: Preheat the oven to 375 degrees.
Combine the apple slices, 1/2 cup sugar, lemon juice, cinnamon, and flour in a large bowl.
Toss the ingredients.
Lightly flour a pastry board or a clean work surface.
With a rolling pin, roll one half of the dough on the floured surface into a circle about 1/8-inch thick, making sure the circle is larger than the pie pan by about 1 inch.
Place the dough in a 9” or 10” pie pan.
Pour the filling into the pan.
Cut the butter into small pieces and place on top of the filling.
Roll out the remaining dough and place it over the filling.
Gently press the bottom and top crusts together along the flared edge of the pie pan.
For a fluted rim, press your thumb and index finger against the outside of the rim, or crimp it with the tines of a fork or the blunt side of a knife.
Cut steam vents in the top crust with the tip of a sharp knife or the tines of a fork.
Bake the pie for or until golden brown.