Classic Apple Pie and Crust
 Source Brown Eyed Baker Recipe Added: 11/5/2014
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Mix flour, salt, and sugar, then grate butter and shortening into flour, mix with pastry cutter until flour is pale yellow and resembles coarse cornmeal. Turn into medium bowl and sprinkle 6 Tbsp ice water over. Press in with a rubber spatula until dough sticks together, adding up to 2 Tbsp more ice water if dough will not hold together. Squeeze dough gently and divide into two equal balls. Flatten each into a 4" disk. Dust lightly with flour, wrap separately in plastic, and refrigerate 30 minutes or up to 2 days. When ready to use, remove dough from refrigerator and let stand until cool but malleable. Adjust oven rack to center position and heat oven to 425 F. Roll one dough disk on a lightly floured surface into a 12-inch circle. Transfer dough to a 9" pie pan. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing filling.
Peel, core, and cut apples into very thin slices, toss with ¾ cup sugar, lemon juice and zest, salt, cinnamon, and allspice. Turn fruit, including juices, into chilled pie shell and mound slightly in center. Roll out second dough round and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 Tbsp sugar (omit if freezing unbaked pie in advance, see below). Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 ; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes more. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours. Serve with vanilla ice cream. |
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| Notes May use any combination of apples according to preference and availability. | |||||
| Advanced Preparation Freeze unbaked pie 2-3 hours, then cover with double layer of plastic wrap, and return to freezer for up to 2 weeks. To bake, brush top with egg wash, sprinkle with sugar, and place frozen pie into a preheated 425 degree oven. After baking 55 minutes, reduce oven to 325 degrees, cover pie with foil so to not overcook crust, and bake an additional 20-25 minutes. | |||||
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