Big as Texas Brandy Apple Pie

Crust: In a large bowl, sift together the flours, sugar, salt, baking powder and mace. Cut in the butter and shortening with a pastry blender until pea-size clumps form. In a small bowl, whisk together the brandy, vanilla and egg. Pour the egg mixture into the flour mixture and blend together with a fork until the mixture is moist and holds together. Turn the dough out onto a work surface and divide into two halves. Sprinkle the dough with just enough flour and sugar to coat. Place each half on a sheet of plastic wrap. Flatten the dough to form two discs. Wrap and refrigerate the dough for at least 1 hour before baking.

Filling: Preheat the oven to 400°F. Butter and flour a 12-inch pie plate; set aside. In a large bowl, sift together the sugars, flour, cornstarch, cinnamon, nutmeg, cloves and allspice; set aside. Place the apple slices in another bowl. In a small bowl, mix together the brandy and vanilla; pour the brandy mixture over the apples. Add three-fourths of the flour mixture to the apples, tossing to combine. Place two large sheets of plastic wrap on top of one another on a work surface. Sprinkle with enough flour and sugar to coat lightly. Place 1 disc of dough on the plastic wrap and lightly sprinkle the dough with flour and sugar. Cover the dough with 2 large pieces of plastic wrap. Roll out the dough between the plastic wrap to form a 14-inch circle. Peel off the top layer of plastic wrap and flip the dough over into the prepared pie plate. Carefully peel off the remaining layer of plastic wrap. Using scissors or a sharp paring knife, trim the edges of the pie-crust dough to 1 inch; reserve the trimmings. Sprinkle the remaining flour mixture into the pastry-lined pie plate. Fill the pie crust with the apple mixture, mounding the apples in the center; dot the apples with butter.

Roll out the second disc of dough between plastic wrap, following the same process as above. Lay the dough over the apples and cut 3 to 4 vents. Trim the edges to 1 inch and seal by crimping the edges. Brush the top of the pie with the reserved egg yolk and, if desired, attach decorative shapes made with the crust trimmings. Sprinkle the top of the crust with sugar. Place the pie on a baking sheet to catch any juices that may overflow during baking. Loosely cover the pie with aluminum foil. Bake for about 1 hour. Reduce the oven temperature to 375°F and continue baking for 1 more hour. During the last 10 minutes of baking, remove the foil so the pie turns golden. Serve warm. Serves 8.