Unsifted all-purpose flour 3 cups
Granulated sugar 2 tbsp
Salt 1/4 tsp
Unsalted butter, chilled or frozen 3/4 cups (1 1/2 sticks)
Chilled solid shortening or solid stick margarine 6 tbsp
Egg yolk 1 large
Fresh lemon juice or white vinegar 2 tbspIce
Water 5 to 6 tbsp
For the egg glaze:
For the filling:
Large apples 7 to 8
Packed dark brown sugar 1/3 to 1/2 cup
Juice of 1 lemon
All-purpose flour 3 1/2 tbsp
Ground cinnamon 1 tsp
Ground nutmeg 1/2 to 1 tsp
Unsalted butter (optional) 2 tbsp
Plain cracker crumbs 1/2 cup
For the topping:
Granulated sugar (optional) 1 tbsp
- Cut up the butter and the shortening.
- Beat the egg for the glaze with 1 tsp water.
- Prepare the pastry:
- In a food processor, run the flour, sugar, and salt to blend, then add the butter and shortening.
- Pulse just until the mixture is cut into pieces the size of small peas. Add yolk and lemon juice along with about 2 tbsp ice water.
- Pulse a few seconds, then add more ice water, 1 tbsp at a time, until dough begins to look clumpy.
- Do not allow a dough ball to form in the machine. Turn the clumpy dough out onto a piece of wax paper, gather it into a ball, and wrap and refrigerate it about 30 minutes, or longer, if time permits.
- Divide the dough ball in half; leave one portion refrigerated while rolling the first.
- On a lightly floured surface, with a floured rolling pin, roll out the dough until it measures about 1 inch larger around than the pie plate (invert the plate on the dough to measure it.)
- Fold the dough into quarters and fit it into the pie plate, positioning the folded point at the centre.
- Unfold and gently drape the pastry over the pan; do not stretch it. Allow the dough to extend about 1 inch beyond the plate rim, then cut off excess.
- Set aside the pastry-lined pan, or refrigerate it, while preparing the filling. Position a rack in the lower third of the oven and pre-heat it to 425 degrees F.
- In a large bowl, toss the sliced apples with sugar, lemon juice, flour and spices. With the pastry brush, paint a coating of egg glaze over the entire layer of pastry in the pie plate.
- Sprinkle on the crumbs. Pile on the fruit, add the butter if using it, and press the filling with your palms into a firm packed dome.
- Roll out remaining dough about 2 inches large than the pie plate. Use the tip of the knife to make a small vent hole right in the middle of the rolled pastry.
- Fold the pastry into quarters as before, and fit it over the fruit; unfold and drape it evenly over the apples.
- Trim a 3/4-inch overhang. Fold the edge under the edge of the bottom crust and pinch them together to seal.
- Pinch up a raised pastry rim all around, then pinch it into points or flutes with your fingers, or press down with a fork. Cut 5 slits in the crust for vents.
- Brush the pie top with the egg glaze. Sprinkle topping sugar over the whole pie top.
- Bake the pie in the lower third of the oven for 15 mins, then reduce the heat to 350 degrees F and continue baking an additional 40 to 45 mins, until the pastry is a rich golden brown and the fruit is tender.
- Serve warm, topped with slices of cheddar cheese or vanilla ice cream.