This makes a double pie crust enough for the top and bottom. This was adapted from America’s Test Kitchen Apple Pie recipe.
2.5 cups flour
2 tablespoons sugar
1 teaspoon salt
8 tablespoons chilled shortening pieces
12 tablespoons chilled unsalted butter
6 tablespoons water
Put the dry ingredients (flour, sugar, salt) in a food processor. Pulse 4-5 times till mixed. Cut up the butter and shortening into small cubes and drop in food processor. Pulse until butter and shortening is incorporated and the mixture should look like course sand. Sometimes some butter or shortening is in bigger chunks but I haven’t had a problem yet.
Empty the food processor contents into a bowl. Fold in the water till it becomes a dough. Err on the dough being too wet rather than too dry. Turn the dough out onto a floured surface and knead just until it forms a ball. Divide it in half. Wrap with plastic wrap and store in the fridge at least an hour. I usually make the dough ahead of time and store in the fridge over night.
6-8 cups apples (cut into 1″ cubes) (5-6 apples)
1 tablespoon lemon juice
1 teaspoon lemon zest
3/4 cup sugar
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon allspice
Put in bowl, stir to coat apples. Roll out the bottom pie crust. Add filling. Roll out top pie crust. Attach the two pie crusts and flute edges so the crust sits up on the edge of the pie dish. You can also use an egg wash on the top of the pie to add a nice glaze that browns better. I usually don’t want to use an egg white. It comes out fine either way.
Bake at 425 degrees for 20 min, then lower to 375 and cook for another 30-40 till brown.