Ingredients: |
Ingredients: For the dough:
2½ cups unbleached all-purpose flour, plus extra for dusting
2 T granulated sugar
1 tsp table salt
8 T vegetable shortening, chilled, cut into ½" pieces
12 T unsalted butter, chilled, cut into ¼" pieces
6-8 T ice water
For the apple filling:
¾ cup granulated sugar
2 T all-purpose flour
1 tsp lemon zest from 1 medium lemon
¼ tsp table salt
¼ tsp ground nutmeg
¼ tsp ground cinnamon
⅛ tsp ground allspice
1 T lemon juice
2 pounds (4 cups) McIntosh apples, peeled, cored, and sliced ¼" thick
4 cups Granny Smith apples, peeled, cored, and sliced ¼" thick
1 beaten egg
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Directions: |
Directions:Process flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter shortening over the top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.
Transfer mixture to large bowl. sprinkle 6 T ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together. If dough does not come together, stir in remaining ice water, 1 T at a time, until it does. Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into 4-inch disk. Wrap each piece tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.
Preheat oven to 425º.
Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into place bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper-lined baking sheet; cover with plastic and refrigerate for 30 minutes.
Mix ¾ cup sugar, flour lemon zest, salt, nutmeg, cinnamon, and allspice together in large bowl. Add lemon juice and apples and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to ½ inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg.
Place pie on baking sheet and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375º, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30-35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. |
This recipe for Classic Apple Pie is from