Apple Pie

Ingredients

• 3 pounds apples mixed (such as Golden Delicious, McIntosh and Pink Lady)
• 2 large eggs 
• 1 tablespoon flour all-purpose
• 2.5 cups flour for dusting all-purpose plus more
• 0.5 teaspoon ground cinnamon 
• 1 pinch ground cloves 
• 2 tablespoons juice of lemon fresh
• 1 pinch nutmeg freshly grated
• 1 teaspoon salt 
• 0.3 cup sugar plus more for sprinkling
• 0.7 cup sugar 
• 1 stick butter unsalted cold cut into 1/2-inch pieces
• 6 tablespoons butter unsalted
• 0.3 cup vegetable shortening 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• plastic wrap
• aluminum foil

Directions

1. Prepare the filling: Peel, halve and core the apples.
2. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat.
3. Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes.
4. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute.
5. Remove from the heat and cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
6. Make the dough: Pulse the flour, sugar and salt in a food processor until combined.
7. Add the shortening and pulse until it disappears, about 30 seconds.
8. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.)
9. Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour.
10. Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate.
11. Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter. Chill the pie while you roll the remaining dough into a 12-inch round.
12. Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.
13. Preheat the oven to 375 degrees F.
14. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes. (Cover the edges with foil if they brown too quickly.)
15. Transfer to a rack and cool until set, 2 hours.
16. Photographs by Con Poulos