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Crust:
3 cups flour	1/2 c each butter & shortening
1/2 tsp salt	1 egg
1 tsp sugar	2 tsp vinegar

Put flour, salt, and sugar in processor; pulse a few times to mix. Cut butter into cubes and add butter and shortening to flour mixture; pulse about 6 times to mix. Mix egg and vinegar in cup; fill with ice water to make 2/3 cup. Slowly add to mixture in processor until dough just comes together, not firm. Dump out and shape into two discs. Wrap each disc in plastic wrap and chill in refrigerator for about 30 minutes.

Apple filling:
4 cups apples	1/8 tsp nutmeg
2 Tblsp butter	1/8 tsp salt
2 tsp lemon juice	1 tsp vanilla
1/2 cup sugar	27-oz. jar mincemeat
2 Tblsp tapioca	1 egg white, beaten
1/2 tsp cinnamon	1 Tblsp sugar

For apple filling: Combine apples, butter, and lemon juice in a saucepan over medium heat and cook for about 8 minutes. Cool slightly. In medium bowl combine sugar, tapioca, cinnamon, nutmeg, and salt. Add slightly cooled apples and mix well. Stir in vanilla. Roll out bottom crust of dough and place in 9-inch pie plate. Place apple mixture into bottom of pie crust, spreading evenly. Spread mincemeat on top of apple filling. Roll out top crust and adjust over filling. Flute edges and vent top. Brush with egg white mixture and sprinkle with sugar. Bake for about 50 minutes at 375 degrees or until brown.