Place flour, salt and crisco in a bag. Place in freezer for 20 minutes. Chill metal bowl, pastry cutter, rolling pin and pre-measured liquid ingredients in refrigerator. Empty contents of bag into metal bowl. Use pastry cutter to cut shortening till crumbly. Add liquid ingredients till dough begins to hold but still remains crumbly. Push ingredients together like a snowball. Place dough in fridge to rest for 15 minutes. Divide dough into 2 balls. Roll out on wax paper. Do not overwork dough. Spray glass pie dish with Pam. Place crust in pie plate. Coat slightly with beaten egg. Let rest and dry for 15 minutes.
Filling: Mix together apples, sugars, spices, cornstarch and lemon juice. Taste and adjust. Add nuts and dry fruits. Place filling in pie plate. Place pats of butter on top. Place top crust on top. Turn over edges to bottom half and press together. May need water to seal the edges together. With leftover dough, decorate the top. Add water to beaten egg and brush the top completely. Add vent holes and sprinkle sugar on top. Bake for 15-20 minutes at 450F. (till crust is golden brown) then, cover crust with foil and bake at 350F for 45-60 minutes or till apples are soft when pierced and crust comes to a golden brown. Let cool before serving.
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 293 (48%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 21.8mg||7 %|
|Sodium 7294.9mg||252 %|
|Potassium 349.2mg||9 %|
|Total Carbohydrate 77.1g||23 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 70.4g|
|Protein 6.2g||9 %|
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Calories per serving: 613
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