Ingredients:

  • 2 ½ cups All-Purpose Flour (or 315 g), plus extra for dusting
  • 1 tbsp Granulated Sugar (for crust)
  • 1 tsp Fine Sea Salt (for crust)
  • 8 tbsp (1 stick) Unsalted Butter, chilled and cubed
  • 8 tbsp Vegetable Shortening, chilled and cubed
  • 6–8 tbsp Ice Water
  • 6–7 large Firm Apples (or 1.5 kg), peeled, cored, and sliced
  • ½ cup Granulated Sugar (for filling)
  • ¼ cup Light Brown Sugar, packed
  • 2 tbsp All-Purpose Flour OR Cornstarch (for thickener)
  • 1 tsp Ground Cinnamon
  • ¼ tsp Freshly Grated Nutmeg
  • 1 tbsp Lemon Juice
  • 1 tbsp Unsalted Butter (for dotting filling)
  • 1 large Egg, lightly beaten (for egg wash)
  • 1 tbsp Milk or Water (for egg wash)
  • 1 tbsp Coarse Sugar (e.g., Turbinado, for sprinkling)

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, sugar, and salt in a large bowl.
  2. Cut in the Fat: Add the cubed, chilled butter and shortening. Use a pastry blender (or pulse in a food processor) until the mixture resembles coarse sand with some pea-sized pieces of fat still visible. Do not overwork.
  3. Add Liquid: Gradually add 6–8 tablespoons of ice water, mixing lightly with a fork until the dough just comes together. It should be shaggy but not wet.
  4. Divide and Chill: Divide the dough in half (one slightly larger for the bottom crust). Form into two thick discs, wrap tightly in plastic, and refrigerate for a minimum of 2 hours, or up to 2 days.
  5. Prep Apples: Peel, core, and slice the apples into uniform ¼ inch (6 mm) pieces. Place in a very large bowl.
  6. Mix Seasoning: In a smaller bowl, whisk together both sugars, flour/cornstarch, cinnamon, nutmeg, and salt.
  7. Combine Filling: Drizzle the lemon juice over the apples, toss gently, then immediately sprinkle the spice mixture over the apples. Toss again until evenly coated. Mix only just before assembly.
  8. Roll the Bottom Crust: On a lightly floured surface, roll the larger dough disc into a 12-inch (30 cm) circle. Carefully transfer to the 9-inch pie plate. Trim the excess dough, leaving about a 1-inch overhang.
  9. Fill the Crust: Pour the apple mixture into the shell, mounding the apples slightly in the center. Dot the top of the apples with the cubed butter.
  10. Top Crust: Roll the second dough disc into an 11-inch (28 cm) circle. Trim the top crust overhang, fold the edges of the top and bottom crusts together, and crimp to seal firmly. Cut 5–6 slits (vents) into the top crust.
  11. Egg Wash and Sprinkle: Whisk the egg and milk/water for the wash. Brush liberally over the top crust, then sprinkle with coarse sugar.
  12. Bake (Two-Temperature Method): Preheat oven to 425°F (220°C). Place the pie on a baking sheet. Bake at 425°F (220°C) for 15–20 minutes. Reduce heat to 375°F (190°C). Continue baking for 45–55 minutes, tenting edges with foil if they brown too quickly. The pie is done when the filling bubbles thickly.
  13. Cool Completely: Transfer the baked pie to a wire rack. Allow the pie to cool for at least 3–4 hours before slicing. This is crucial for the filling to set and avoid runniness.