Classic Apple Pie

americastestkitchen.com

Jackie C.

subheading: Pie Dough:

2 ½ cups unbleached all-purpose flour, plus extra for dusting

2 tablespoons granulated sugar

1 teaspoon table salt

8 tablespoons vegetable shortening, chilled, cut into ½-inch pieces

12 tablespoons unsalted butter, chilled, cut into ¼-inch pieces

6 to 8 tablespoons ice water

subheading: Apple Filling:

¾ cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon lemon zest from 1 medium lemon

¼ teaspoon table salt

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice

1 tablespoon lemon juice

2 pounds (907 grams) McIntosh apples, peeled, cored, and sliced ¼ inch thick

1 ½ pounds (680 grams) Granny Smith apples, peeled, cored, and sliced ¼ inch thick

1 egg white, beaten lightly

1 tablespoon granulated sugar, for topping

note: BEFORE YOU BEGIN

You can substitute Empire or Cortland apples for the Granny Smith apples. The pie is best eaten when cooled to room temperature. A metal pie plate works best here; if using a glass pie plate, skip the preheated baking sheet and place the pie plate directly on the rack starting at 425 degrees.

Directions at americastestkitchen.com

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