| 1 | For pie crust, sift flour and salt into large bowl. |
| 2 | Cut in butter and shortening until mixture resembles coarse crumbs. |
| 3 | Add orange rind. |
| 4 | Sprinkle in juice and water,. |
| 5 | 1 tablespoon at a time, mixing with fork until flour is moistened and soft dough forms. |
| 6 | Shape into ball. |
| 7 | Refrigerate, covered, 1 hour. |
| 8 | For crumb topping, mix flour, brown sugar, cinnamon, salt and ginger. |
| 9 | Work in butter with fingers until mixture is crumbly. |
| 10 | For filling, peel core and cut apples into ?inch slices. |
| 11 | Put slices in large bowl; toss with 1 to 1 ?tablespoons flour. |
| 12 | Add sugar, cinnamon, orange rind, vanilla extract, nutmeg and salt. |
| 13 | Stir in honey; let stand 1 hour. |
| 14 | Heat oven to 450 degrees. |
| 15 | Roll half of dough into a circle; fit in metal, 9-inch pie pan. |
| 16 | Trim edge. |
| 17 | Drain liquid from apples, reserve. |
| 18 | Set ?cup of the crumb topping aside. |
| 19 | Layer apples with remaining crumbs in dough-lined pan. |
| 20 | Use crumbs like mortar to build fruit up. |
| 21 | Dot apples with 1 ?tablespoons butter. |
| 22 | Sprinkle with 5 tablespoons reserved apple liquid. |
| 23 | Roll out remaining dough; cut with knife or fluted pastry wheel into ?inch-wide strips. |
| 24 | Weave strips into lattice over fruit. |
| 25 | Seal strips at edge of pan, moistening with apple liquid. |
| 26 | Flute edge. |
| 27 | Sprinkle reserved crumbs in holes of lattice. |
| 28 | Brush only crust edge and strips with beaten egg. |
| 29 | Bake on foil-lined baking sheet at 450 degrees, 5 minutes. |
| 30 | Reduce oven temperature to 350 degrees; bake until apples are tender, 50 to 55 more minutes (or only 40 minutes if you like crunchier apples). |
| 31 | Cool on wire rack to room temperature. |
| 32 | Note: serve with vanilla ice cream or whipped cream flavored with vanilla sugar and orange-flavored liqueur |
