Phil's Silver Palate Sour Cream Apple Pie

This might be the best apple pie there ever was. Be sure to cut the apples as thin as possible so they all cook through.

ingredients

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1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.
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2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.
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3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.
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4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. If really ambitious, cut into strips 1/2-inch wide and arrange lattice-fashion over apples, otherwise just lay top over pie and cut 4 vents in the top. Crimp edges decoratively, brush top with egg wash (beaten egg) and sprinkle with sugar on top.
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5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.