Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 Tbsp Granulated Sugar (for crust)
  • 1 tsp Fine Sea Salt
  • 1 cup Unsalted Butter, cubed and frozen
  • ¼ cup Vegetable Shortening (or Lard), cold
  • ½ cup, plus 1-2 Tbsp Ice Water
  • 6 medium Firm Cooking Apples (approx. 1.2 kg), peeled, cored, and sliced
  • ½ cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar (for filling)
  • 3 Tbsp All-Purpose Flour (or Cornstarch) (for thickening)
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 1 tsp Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Unsalted Butter, cut into small pieces (for dotting)
  • 1 Large Egg (for wash)
  • 1 Tbsp Milk or Water (for wash)
  • 2 Tbsp Coarse Turbinado Sugar (for sprinkling)

Instructions:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt for the pastry dough.
  2. Cut in the Fat: Using a pastry cutter, two knives, or a food processor, cut the cold butter and shortening into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Add Water: Gradually stream in the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overwork the dough; it should look shaggy.
  4. Shape and Chill: Divide the dough in half. Flatten each half into a thick disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes.
  5. Slice Apples: Peel, core, and slice the apples uniformly (about ¼ inch thick).
  6. Mix Filling: In a large bowl, gently toss the apple slices with the brown sugar, granulated sugar, flour (or cornstarch), cinnamon, nutmeg, lemon zest, and lemon juice until the apples are evenly coated. Set aside while you roll the dough.
  7. Roll the Bottom Crust: On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Transfer the dough carefully to the 9-inch pie plate. Trim the excess dough, leaving about 1 inch overhang. Place the crust-lined plate back in the fridge.
  8. Preheat Oven: Place a baking sheet on the middle rack and preheat the oven to 425°F (220°C).
  9. Fill the Pie: Remove the crust from the fridge. Pile the apple filling into the crust, mounding it slightly in the centre. Dot the filling with the small pieces of butter.
  10. Roll the Top Crust: Roll out the second disc of dough to an 11-inch circle. Lay the top crust over the filling.
  11. Crimp and Vent: Trim the top crust to match the bottom overhang. Pinch and roll the edges together to seal the pie (crimping). Cut 5–6 slits (vents) into the top crust to allow steam to escape.
  12. Apply Egg Wash: Whisk the egg and milk/water for the egg wash. Brush the entire surface of the pie with the wash, then generously sprinkle with the coarse sugar.
  13. Initial Bake (High Heat): Place the pie on the hot baking sheet and bake for 15 minutes at 425°F (220°C). This sets the crust structure.
  14. Reduce Heat: Reduce the oven temperature to 375°F (190°C) and continue baking for another 40–50 minutes, or until the crust is deep golden brown and the filling juices are bubbling thickly through the vents. If the edges brown too quickly, cover them loosely with foil.
  15. Rest: Remove the pie from the oven and place it on a wire rack. Allow the pie to cool for at least 3 hours before slicing. This allows the filling thickener to set properly and prevents a runny slice.