Boil apple cider in heavy saucepan about 20 minutes or until reduced to 1/2 cup. Cool about 20 minutes (can be prepared up to 3 days ahead, covered and refrigerated).
To make crust in food processor, mix water and vinegar in a 1-cup measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl.
To make crust by hand, mix water and vinegar in a 1-cup measure. Put flour in a medium size bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in water mixture with fork until crumbs clump together into a dough.
Gather dough into a ball, divide in half, flatten each half into a disk and wrap in wax paper. Refrigerate 45 minutes or until firm enough to roll.
Meanwhile, prepare filling. Mix sugar, flour, cinnamon and mace/nutmeg in a large bowl. Halve, core and peel apples. Cut each half into 1/2 inch thick wedges, then cut wedges in half crosswise. Add to sugar mixture along with the reduced apple cider. Toss until evenly coated.
Preheat oven to 425° F. Position rack in lowest part of oven. Have ready a 9-inch pie plate.
On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-inch circle. Fit circle into pie plate.
Spoon filling into pie shell, mounding it high in the center.
Roll remaining dough into a 12-inch circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1 1/2 tsp of sugar. Cut slits in top for steam to escape.
Place pie on a cookie sheet to catch drips. Bake for 25 minutes. Reduce oven temperature to 350° F. Bake for 40 to 50 minutes longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.Servings: 8