For Pie Crust:
♦ 12 tbsp (1 1/2 sticks) very cold unsalted butter
♦ 3 cups all-purpose flour
♦ 1 tsp kosher salt
♦ 1 tbsp sugar
♦ 1/3 cup very cold vegetable shortening
♦ 6 to 8 tbsp (about 1/2 cup) ice water
For Apple Filling:
♦ 1/2 cup granulated sugar (3 1/2 ounces)
♦ 1/4 cup packed light brown sugar (1 3/4 ounces)
♦ 1/4 tsp table salt
♦ 1 tbsp lemon juice
♦ 1/2 tsp grated lemon zest
♦ 1/8 tsp ground cinnamon
♦ 2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices
♦ 2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices
♦ 1 egg white, beaten lightly
♦ 1 tsp sugar
For pie crust: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half, and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)
Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, at least 30 minutes.
Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, at least 30 minutes.
For filling: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking – this may take less time) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
For assembly: Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Remove the pie plate from the refrigerator, and transfer apples to the plate; sprinkle with lemon juice.
Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with a teaspoon of sugar. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours
NOTE: can be made up to 24 hours ahead, tightly wrapped and stored at room temperature – reheat by baking for 15 to 20 minutes in a 350-degree oven.
To read more about this pie and my musical pairing, click HERE.
*Photo courtesy Danny Rios