apple pie

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 1/4 cup shortening, cold, cut into pieces
• 6-8 tablespoons ice water
• 6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced 1/4 inch thick
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together the flour and salt.
3. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
5. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and 2 tablespoons of flour. Stir in the lemon juice.
7. On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
8. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
9. Pour the apple mixture into the pie crust.
10. Roll out the second disc of dough. Cut into strips for a lattice top or cut out decorative shapes with cookie cutters.
11. Place the lattice or cut-out top on the pie. Brush the top with the beaten egg and sprinkle with sugar.
12. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
13. Let cool completely before serving.

Notes

• For a flakier crust, chill the dough for at least an hour before rolling.
• To prevent a soggy bottom crust, blind bake the crust for 10 minutes before adding the filling.
• Use a pie shield to protect the edges of the crust from burning.
• Store leftover pie in an airtight container at room temperature for up to 3 days.
• For a warmer pie, bake at 375°F (190°C) for 60-75 minutes.