Old Fashioned Apple Pie

I have tried many different recipes for pie crust but now I've come up with the one I plan to keep for awhile.  It uses shortening and butter and this pie turns out perfect every time!  And apple pie is my favorite especially when they are apples that come straight from our tree!  I also use more in the filling than most recipes call for because I like the middle to be piled high with apples.  My pie pans are rather large and tend to make big pies.   So, if you want a big apple pie, here it is!


Makes 1 pie which usually serves 8 but I cut the pieces smaller because the pie is so dense so it will easily serve 10-12


Make crust for a double-crust pie


2-1/2 cups flour, plus extra for rolling
2 Tbsp. sugar
1 tsp. salt
8 Tbsp. shortening, cut into 1/2-inch pieces and chilled
12 Tbsp. (1-1/2 sticks) unsalted butter, cut into 1/4 inch pieces and chilled
6-8 tablespoons ice water


1.  Process the flour, sugar, and salt in a food processor until combined.  

2.  Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds.  

3.  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.


4.  Sprinkle 6 tablespoons of the ice water over the mixture.  Stir dough with a fork 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.


5.  Divide dough into two even pieces and flatten each into a 4-inch disk.  Wrap the disks tightly  in plastic wrap and refrigerate for 1 hour.  Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate.


Filling


6-8 cups tart apples, peeled, cored, and sliced 1/4 inch thick
1 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
dash of nutmeg
dash of salt
butter

Egg Wash

1 egg beaten with a fork

1 Tbsp. cream or milk


1.  Adjust oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500 degrees.

2.  Combine sugar, flour, spices and dash of salt; mix with apples.

3.  Roll out the top crust and place in pie pan.  Spread the apples in the unbaked pie crust bottom, mounding them slightly higher in the middle.  Dot with butter.  

4.  Lay the top crust over the apples, seal and crimp the edges, and cut four vent holes in the top.  Brush the crust with an egg wash (1 egg beaten + 1 Tbsp. cream or milk)  and sprinkle with 1 tablespoon turbinado sugar.


5.  Place the pie on the heated baking sheet and lower the oven temperature to 425 degrees.  Bake until the top crust is golden, about 25 minutes.  

6.  Rotate the baking sheet, reduce the oven temperature again to 375 degrees, and continue to bake until the juices are bubbling and the crust is a deep golden brown, 30-35 minutes longer.  

7.  Transfer the pie to a wire rack and cool to room temperature before serving.