Best-Ever Apple Pie
Yield:8

Ingredients:

Pastry

3/4 cup shortening

3 tbsp butter, softened

2 1/4 cup all purpose flour

3/4 tsp salt

1/2 cup ice water

Filling

8 cup thinly sliced peeled tart apples

2 tbsp lemons, juice

1/2 cup granulated sugar

3 tbsp all purpose flour

1/2 tsp cinnamon

Glaze

1 egg, yolk

2 tsp granulated sugar

 

Directions:

Pastry

Preheat oven to 425 degrees F (220 degrees C).

In bowl, beat shortening with butter until smooth; stir in flour and salt until coarse and ragged looking

Pour in water all at once; stir until loose dough forms.

With floured hands, press into 2 balls.

On well-floured surface, gently press each into 3/4-inch (2 cm) thick disc.

Wrap and refrigerate for at least 1 hour or until chilled. (Make-ahead: refrigerate for up to 5 days or freeze for up to 2 weeks.) Makes enough pastry for 1 double-crust or 2 single-crust pies.

On well-floured surface, roll out 1 of the pastry discs into 13-inch (33 cm) circle.

Fit into 9-inch (23 cm) pie plate; trim edge even with plate.

Filling

In large bowl, toss apples with lemon juice.

Stir together sugar, flour and cinnamon; sprinkle over apples and toss until coated.

Scrape into pie shell.

Brush pastry rim with water.

Roll out remaining pastry to same size circle.

Drape over apples; trim, leaving 3/4-inch (2 cm) overhang.

Fold overhang under bottom pastry rim; seal and flute edge.

Cut steam vents in center.

Glaze