Apple Pie

Apple Pie

For the crust:
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
2 tablespoons sugar
1 teaspoon salt
8 tablespoons vegetable shortening, cut into 1/2-inch pieces nd chilled
12 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
6 to 8 tablespoons ice water

For the pie:
2 pounds (4 -5) McIntosh apples
1 1/2 pounds (3-4) Granny Smith apples
3/4 cup plus 1 tablespoon sugar
2 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 recipe Double-Crust Pie Dough , bottom crust fit into pie plate
1 egg white, lightly beaten

Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.

Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does. Divide dough in half, and flatten into two 4-inch disks, and wrap individually in plastic wrap. Refrigerate for 1 hour, or up to 2 days.

Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F.

Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 -inch pie plate. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place. Refrigerate dough-lined pie plate.

Peel, core and cut apples into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.

Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.

Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer. Remove from oven and let cool for at least 4 hours before serving.

Source: The New Best Recipe by America’s Test Kitchen