Deep-Dish Apple Pie

Ingredients

• 1  eggs with 1 tablespoon water, for egg wash beaten
• 0.3 cup flour all-purpose
• 3 cups flour all-purpose
• 4 pounds granny smith apples cored peeled quartered
• 0.1 teaspoon ground allspice 
• 0.8 teaspoon ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 0.5 cup ice water 
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lemon freshly squeezed
• 1  lemon zest 
• 1 tablespoon orange juice freshly squeezed
• 1  orange zest 
• 12 servings perfect piecrust (see below)
• 0.5 cup sugar 
• 1 tablespoon sugar 
• 12 tablespoons butter unsalted very cold ()
• 0.3 cup vegetable shortening very cold

Equipment

• food processor
• bowl
• frying pan
• oven
• plastic wrap
• pie form

Directions

1. Preheat the oven to 400 degrees.
2. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg and allspice.
3. Roll out half the pie dough (see right) and drape it over the pie pan to extend about 1/2 inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
4. Fill the pie with the apple mixture.
5. Brush the edge of the bottom piecrust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork.
6. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar and cut four or five slits.
7. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out.
8. Serve warm.
9. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
10. 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.
11. 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.
12. Cut the dough in half.
13. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan and unfold to fit the pan. Repeat with the top crust.
14. Photograph by Quentin Bacon