1 large egg yolk, beaten, to blend with 1 teaspoon water (for glaze)
Combine flour, sugar and salt in a food processor or blender. Using
the pulse feature, cut in shortening and butter until a coarse meal
forms. Blend in enough ice water, 2 tablespoons at a time, to form
moist clumps. Gather dough into a ball; cut in half. Flatten each
half into a disk. Wrap separately in plastic wrap; refrigerate until
firm, about 1 hour.
Heat oven to 400 degrees F. Combine first 7 ingredients in a large
bowl; toss gently to blend.
Roll out 1 dough disk on a floured work surface to a 13-inch round.
Transfer to a 9-inch diameter glass pie dish. Trim excess dough,
leaving a 3/4-inch overhang.
Roll out second dough disk on a lightly floured surface to a 13-inch
round. Cut into fourteen 1/2-inch wide strips. Spoon filling into
crust. Arrange 7 dough strips atop filling, spacing evenly. Form
lattice by placing remaining dough strips in opposite direction
atop filling, trim ends of dough strips even with overhang of bottom
crust. Fold strip ends and overhang under, pressing to seal. Crimp
Brush glaze over crust. Transfer pie to a baking sheet.
Bake for 20 minutes.
Reduce oven temperature to 350 degrees F.
Bake pie until
golden and filling thickens, about 1 hour 25 minutes.
Transfer pie to a cooling rack to cool completely.