Double Crust Recipe

Make dough

In a large bowl, whisk together the flour, salt and sugar. Add the very cold cubed butter and cold shortening. Using a pastry cutter, two forks, or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 rotations with a food processor or 6–8 minutes by hand).

Add liquid

Combine the ice water and vinegar. Dribble about half of the liquid into the flour mixture and gently fold with a spatula, adding just enough so the dough begins to hold together when pinched. Add remaining liquid a tablespoon at a time if needed. Avoid overworking; the dough should be shaggy but cohesive.

Form discs and chill

Turn the dough onto a lightly floured surface and gently gather into a ball. Divide into two discs (one slightly larger for the bottom: about 60% bottom / 40% top). Flatten each into a 1-inch-thick disc, wrap tightly in plastic wrap, and refrigerate at least 1 hour (or up to 2 days). Chilling firms the butter and hydrates the flour for a flakier crust.

Prepare apples

About 30 minutes before baking (or while the dough chills), peel, core and slice the apples 1/4-inch thick. Place them in a large bowl and toss with the lemon juice to prevent browning.

Mix filling

In a small bowl combine the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg and salt. Sprinkle the dry mixture over the sliced apples and toss until evenly coated. Let sit 10 minutes — the cornstarch will start to draw juices and form a glossy syrup.

Assemble filling in crust

Preheat oven to 425°F (220°C). On a lightly floured surface roll the larger chilled dough disc to about 12–13 inches in diameter and transfer to a 9-inch deep-dish pie pan, letting the excess hang over the edge. Pile the apple filling into the crust, mounding slightly in the center. Dot the top of the filling with the small pats of butter.

Top crust and seal

Roll the smaller disc to about 10–11 inches for a full top or roll larger if you prefer a full overlap. Trim both edges to leave a 1/2-inch overhang. Place the top crust over the filling. Trim edges evenly, then fold the bottom edge under the top edge and crimp to seal (flute, fork-crimp, or pinching). If making a lattice or vented top, cut vents or weave strips before sealing.

Egg wash

Whisk the egg with 1 teaspoon water. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar if using. Cut a few small slits in the top if you did a full top rather than lattice to allow steam to escape.

Bake

Place the pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 15 minutes. Then reduce oven temperature to 375°F (190°C) and continue baking 35–50 minutes more, until the crust is deep golden and the filling is bubbling through vents. If the edges brown too quickly, cover them with foil or a pie shield after the first 20–25 minutes at lower temperature.

Cool

Remove the pie from the oven and let cool on a wire rack at least 2 hours (preferably 3) so the filling sets. If desired, finish with a light sprinkle of flake sea salt before serving.

Before serving, slice and if desired sprinkle a little coarse sugar or flake sea salt on each slice. Serve plain or with vanilla ice cream or whipped cream.