Val Fennell's Our Family's Apple Pie
• 3 cups unbleached all purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• ½ cup cold unsalted butter cut into small pieces
• ½ cup frozen butter flavored Crisco cut into small pieces
• ¾ cup ice water
• 1 large whole egg
• 1 tablespoon apple cider vinegar
Apple Pie Filling:
• About 2 pounds large Granny Smith apples, peeled, cored and sliced into ¼-inch slices
• 1 to 1½ pounds Royal Gala, Gala or Jonagold apples, peeled, cored and sliced into ¼-inch slices
• ¾ to 1 cup sugar depending on the tartness of your apples
• 2 teaspoons ground cinnamon, divided
• 2 tablespoons unbleached flour, divided
• 1/8 teaspoon fresh nutmeg
• Zest of one small to medium lemon
• 1 tablespoon low sugar Pectin
• 4 tablespoons cold butter in tablespoon size pieces
• Juice of the lemon
• 1 egg yolk or whole egg
• 2 tablespoons milk, half-and-half or cream
Combine the dry ingredients in the bowl of a stand mixing bowl or a medium bowl. Mix the dry ingredients for about 30 seconds just to combine. Then add the Crisco and butter and mix on medium speed until it looks like very coarse crumbs or small peas. Do not over mix. If combining by hand use a pastry blender with blades rather than wires.
Make a well in the center of the mixture.
Combine the wet ingredients and beat well. Pour into the well and with a fork mix until all of the dry ingredients are moistened. Do not over mix. If your dough seems a bit too wet sprinkle in a bit more flour but no more than one tablespoon. It will not be dry for sure.
Divide dough in half, then pat/shape into two disks, wrap snuggly in plastic food wrap and chill for about 20 to 30 minutes.
While the dough is chilling ready your apples:
Preheat oven to 425 degrees.
Peel and slice apples and place in a large bowl. Sprinkle the lemon juice over the apples and toss well. Cover with plastic wrap.
Remove the first disk of crust from the refrigerator and place on a lightly floured counter or Silpat mat. Lightly roll your dough in one direction, turning it to make it round and about 12 inches in diameter. Place the dough in a 9½-inch deep dish pie plate. With scissors, trim the crust to about ½ inch below the rim of the dish. Remove the next portion of dough from the refrigerator and repeat rolling.
Place 1 tablespoon flour into the bottom of the pie plate and gently spread around. Add 1 tablespoon sugar, ½ teaspoon cinnamon and a dash of nutmeg to the pie plate.
In a small bowl combine the remaining sugar, cinnamon and nutmeg and pectin.
Rinse the apple slices and drain well. Toss the cinnamon sugar mixture with the apples and place into the bottom crust, being sure that the apples are solidly in place. Add lemon zest over the top of the apples.
Evenly sprinkle the remaining flour over the top of the apple slices and slightly shake into the apple pile. Place butter slices over the top of the apple mixture.
Cover with the top crust. Trim to about 1½ inches below the edge then fold over the lower edge and crimp the edges together.
Egg wash the top crust.
Make decorative vents in the top crust. If you have sanding or coarse sugar, dust or sprinkle the top crust lightly.
Bake for 15 minutes on a parchment lined baking pan, then reduce the oven temperature to 375 degrees until the juices bubble in the center of the pie and the apples test tender in the center as well.
Remove from the oven and let rest for at least 30 minutes before cutting/serving.
Combine with a fork until smooth, then gently brush onto the top crust of the unbaked pie. After egg wash, you may sprinkle with sanding sugar if you wish.
The egg wash makes the crust a golden, shiny finish.
— Val Fennell