Name: Apple Pie
Ingredients: 1¼ cups unbleached all-purpose flour; ¾ tsp fine sea salt; 2 tbsp unsalted butter, cut in small cubes, well-chilled; 4 tbsp lard, well chilled; 2 tbsp vegetable shortening, well chilled; 3-4 tbsp ice water; 2½ lb apples, preferably a combination of tart and sweet, peeled and sliced thin; ¼ cup + tbsp granulated sugar; 2 tbsp cornstarch; 3 tbsp packed light or dark brown sugar; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp fine sea salt; Juice of ½ lemon, optional; 2 tbsp unsalted butter, cut in small bits; 2 tbsp milk or 1 egg white, beaten lightly; Turbinado sugar or other coarse granulated sugar

Description

There’s nothing quite like a classic Apple Pie to end your day.

Ingredients

Scale

For the flaky pie crust:

1¼ cups unbleached all-purpose flour
¾ tsp fine sea salt
2 tbsp unsalted butter, cut in small cubes, well-chilled
4 tbsp lard, well chilled
2 tbsp vegetable shortening, well chilled
3–4 tbsp ice water

For the apple pie filling:

2½ lb apples, preferably a combination of tart and sweet, peeled and sliced thin
¼ cup + tbsp granulated sugar
2 tbsp cornstarch
3 tbsp packed light or dark brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp fine sea salt
Juice of ½ lemon, optional
2 tbsp unsalted butter, cut in small bits

For the topping:

2 tbsp milk or 1 egg white, beaten lightly
Turbinado sugar or other coarse granulated sugar

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Instructions

Grease a 9-inch pie pan.
Prepare the pie crust. In a food processor, pulse together the flour and salt, then scatter the butter over the flour and quickly pulse several times just to submerge the butter. Scoop the lard and shortening into small spoonfuls and scatter them over the flour-butter mixture. Pulse again quickly, several more times, until they disappear into the flour too. Sprinkle in 2 tablespoons of the ice water and pulse again quickly, just until the water disappears.
Dump the mixture onto a pastry board or work surface. Then Lightly rub the dough with your fingers, adding more water, 1 tablespoon at a time, as needed. When the dough holds together if compacted with your fingers, stop. It’s ready. Divide the dough in half and press each half into a fat disk. Wrap dough in plastic and refrigerate for at least 30 minutes.
Roll out each dough disk on a floured surface into a thin round an inch or two larger than the pie pan. Arrange the crust in the pie pan, avoiding stretching it. Even out any ragged edges, leaving about ¾ to 1 inch of dough overhanging the pan. Then refrigerate both crusts for about 15 additional minutes.
Preheat the oven to 375 degrees then form a drip pan for the lower shelf of the oven, turning up the sides of a large piece of foil.
Prepare the filling, first placing the apples in a large bowl. Then combine the granulated sugar and cornstarch, and spoon half of the mixture into the bottom pie crust. Stir the rest of the sugar-cornstarch mixture into the apples, and then mix with the brown sugar, cinnamon, nutmeg, and salt. Spoon the filling into the crust and dot with butter. Top with the second crust and then crimp the edge neatly. Cut several vent holes. Embellish the top crust with any remaining pieces of dough and cut decoratively if you wish. Brush the top with milk, then sprinkle lightly with turbinado sugar. Finally cover the edge of the pie with a strip of foil.
Bake the pie for 10 minutes, then reduce the oven temperature to 350 degrees. Continue baking for 45-50 additional minutes, removing the foil strip when about 20 minutes of baking time remain. The pie is done when the crust is golden brown and flaky. Let the pie cool for at least 1 hour, to allow the juices to be reabsorbed. Slice into wedges and serve.