Heat oven to 425°. Place flour in a large mixing bowl. Remove ⅓ cup flour and combine with water to form a paste. Add salt to remaining dry flour and combine. Add shortening and combine with a pastry cutter (or two table knives) until shortening is broken into pea-sized pieces. Add paste and combine with hands just until dough comes together (grab and squeeze pieces together to help combine). Divide into two disks, cover in plastic wrap, and refrigerate. Peel, core, and slice apples into ¾-inch-thick pieces. In a large mixing bowl, combine apples, both sugars, ¼ cup flour, lemon juice, and spices. Roll out one dough disk to fit bottom of 8-inch pie pan. Add apples, then dot with butter. Roll out second disk and carefully lay it on top of apples; crimp layers of dough together along the rim to seal edge. In a small bowl, whisk egg white until slightly frothy, then brush all over top crust. Sprinkle with sugar. Cut four or five holes in top layer of dough to allow air to escape. Bake 25 minutes, then lower heat to 3257deg; and bake 30 minutes more. If crust along edge is browning too quickly, cover edge with foil. Let rest 10 minutes before serving.
Lisa is a big fan of her mother-in-law’s pie and recommends serving it with Wilcox Original Vanilla ice cream, made in New England (802-362-1223). “It tastes like heaven,” Lisa says. When Judie Robbins makes this pie, she uses half the amount of dough (for both the top and bottom crusts), but rolls it out very thinly – it is ethereal, but the amounts below will yield better results for us mortals.