Pie Recipe

Make dough

In a large bowl, whisk together 2 1/2 cups flour, 1 tsp salt, and 1 tbsp sugar. Add the cold cubed butter and cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse cornmeal with pea-sized pieces of butter remaining.

Add ice water

Sprinkle 6 to 8 tablespoons of ice water over the mixture, tossing gently with a fork after each addition. Add just enough water so the dough begins to come together when pressed—do not overwork. You should be able to press some of the mixture into a rough mass.

Divide and chill

Divide the dough into two roughly equal portions. Flatten each into a disk about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Roll out

On a lightly floured surface, roll one disk into a 12-inch circle about 1/8-inch thick and transfer to a 9-inch pie plate, letting excess hang over the edge. Roll the second disk into a 12-inch circle for the top crust (or cut into lattice strips if preferred).

Assemble and egg wash

Fill the bottom crust with prepared filling (see filling directions). Dot filling with the 2 tablespoons butter. Drape the top crust over the filling or arrange lattice/top as desired. Trim overhang to 1/2-inch, fold under and crimp edges to seal. Beat 1 egg with 1 tsp water and brush over the crust. Sprinkle with coarse sugar if using. Cut vents if using a full top crust.

Prepare apples

Peel, core and slice 6 apples into 1/4-inch slices. Place the slices in a large bowl and toss immediately with 2 tablespoons lemon juice to prevent browning.

Mix dry ingredients

In a small bowl combine 3 tbsp flour (or cornstarch), 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp salt. Mix thoroughly so spices are evenly distributed.

Combine

Pour the sugar-spice mixture over the sliced apples and toss gently until all slices are coated. Let sit 10 minutes so juices start to release; toss again before filling the crust.

Preheat oven

Preheat oven to 425°F (220°C). Place a rimmed baking sheet on the middle rack to catch any drips.

Bake at high heat then lower

Place the assembled pie on the preheated baking sheet and bake at 425°F for 20 minutes to set the crust and start bubbling. Then reduce oven temperature to 375°F (190°C) and continue baking for 35-45 minutes more, or until the crust is golden brown and filling bubbles through vents. If edges brown too quickly, cover them with foil or a pie shield after about 25 minutes.

Cool

Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling sets. This makes slicing cleaner.

Serve

Slice and serve at room temperature or slightly warm, optionally with vanilla ice cream or whipped cream.