Ingredients: |
Ingredients: Crust
2 1/2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, chilled
8 tbsp (1/2 stick) vegetable shortening, chilled
6-7 tbsp ice water
Filling & Topping
2 pounds Macoun apples
2 pounds Granny Smith apples
1/2 cup plus 1 tsp granulated sugar, divided
1/4 cup unpacked light brown sugar
1 tbsp all-purpose flour
2 tsp grated lemon zest
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground allspice
1 egg white, beaten
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Directions: |
Directions:For the crust, place the flour, sugar and salt in the workbowl of a food processor. Pulse a few times to combine. Cut the butter into pieces and add to the flour mixture. Pulse about 5 times. Cut the shortening into pieces and add to the flour mixture. Pulse about 4 times. The butter and shortening should be the size of peas. Add the ice water, 1 tablespoon at a time, pulsing after each addition. The dough should come together when pressed together. Divide dough in half and form into disks. Wrap in plastic wrap and chill for at least 4 hours or up to 2 days in advance.
Preheat oven to 425°F. Roll out one of the dough disks on a lightly floured surface into a 12-inch circle. Place in a 9-inch pie dish. Chill dough-lined dish until ready to fill.
For the filling, peel, core and slice apples into 1/4-inch wedges. Place in a large bowl. Add 1/2 cup granulated sugar, the brown sugar, flour, lemon zest, cinnamon, nutmeg, salt and allspice. Spoon the filling into the lined pie dish, piling the filling higher in the center.
Roll the remaining dough out on a lightly flour surface to a 12-inch circle. You can cut it into 1 1/2-inch strips and create a lattice top, or place the crust on top of the filling and cut out vents. Crimp the edges to seal. Brush egg white on top of crust and sprinkle with the remaining granulated sugar.
Place the pie on a baking sheet and cover the edges of the pie with aluminum foil. Bake the pie for 20 minutes. Remove foil from the edges of the pie. Reduce oven to 375°F. Continue baking until the filling bubbles and crust is brown, about 35 minutes. (If the top of the crust browns too quickly, place a piece of foil on top to prevent it from overbrowning.) Let the pie cool before serving, about 2 hours. |
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