Classic Double-Crust Apple Pie

Recipe Ingredients

		Crust
2 1/2 cups	156g / 5.5oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
10 tablespoons	150ml	Chilled unsalted butter - (1 1/4 sticks) - cut 1/2" pieces
1/2 cup	99g / 3.5oz	Chilled solid vegetable shortening - cut 1/2" pieces
4 tablespoons	60ml	Ice water - more or less
		Filling
		Nonstick vegetable oil spray
1 3/4 lbs	794g / 28oz	Sweet apples - peeled, cored,
		And thinly sliced - (abt 5 1/2 cups)
		= (such as Spartan or Golden Delicious)
1 3/4 lbs	794g / 28oz	Tart apples - peeled, cored,
		And thinly sliced - (abt 5 1/2 cups)
		= (such as Granny Smith or Pippin)
3/4 cup	148g / 5.2oz	Sugar - plus
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Ground cinnamon - plus
		A large pinch of ground cinnamon
1/2 teaspoon	2.5ml	Vanilla extract
1 tablespoon	15ml	All-purpose flour
3 tablespoons	45ml	Unsalted butter - diced
1 tablespoon	15ml	Whole milk

Recipe Instructions

For Crust: Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)

For Filling: Preheat oven to 400 degrees. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.

Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.

Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375 degrees. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)

This recipe yields 8 servings.

Comments; Tart apples and sweet ones come together in this all-American favorite.

Source:
Bon Appetit, November 2001

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