For the crust:
Combine the flour, salt and sugar in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
For the filling:
Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
In a large bowl, combine the apples, sugar, flour, cinnamon, salt, and mace. Add reduced cider and lemon juice. Toss well.
For the pie assembly:
Preheat oven to 425°F.