Recipe by Goose and Gander Kitchen, Caledon
INGREDIENTS
PASTRY
- 2 1/2 cups all-purpose flour
- 1 cup ice cold water
- ½ cup cold unsalted butter
- ½ cup cold shortening
- 1 tsp kosher salt
FILLING
- 7 cups (840 grams) sliced apples (peeled, cored, and sliced into 1/4-inch slices)
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar lightly packed
- 1/4 cup (32 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
DIRECTIONS
BUTTER CRUST:
- Cut chilled butter and shortening into small diced cubes, and put back into fridge to stay cold.
- In a food processor or large bowl, measure out flour and salt.
- Either using a pastry cutter or the pulse setting on the food processor, cut butter and shortening in until the pieces are no bigger than the size of a pea.
- Slowly add ice water and either pulse or hand mix until a shaggy dough starts to form. Add a bit more water until you can gather all of the pastry into a ball, but without it being too sticky and wet.
- Cut the dough ball into 2 equal pieces, shape into discs, wrap in cling wrap and refrigerate until your filling is ready.
FILLING
- Preheat oven to 400°F. Adjust oven rack to the lower third position.
- Add the sliced apples and lemon juice to a large mixing bowl, toss until well combined. Set aside.
- In a separate mixing bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, and nutmeg until well combined. Pour over the sliced apples and mix until the apples are fully coated with the dry ingredients. Set aside for 15-20 minutes while you roll out the pie crusts.
ASSEMBLING
- Roll one of the pie crusts out to about 12 inches in diameter, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place in the refrigerator. Roll out the second pie crust dough and either cut lattice strips, decorations or leave whole to fully top the apple pie.
- Remove the pie plate from the refrigerator. Using a slotted spoon, scoop the filling into the pie crust (making sure to leave as much juice as possible in the bowl) and spread around into one even layer. Dot with the pieces of butter. Top with the second pie crust and decorate the edges (if topping with a full piece of pie crust, make sure to cut some slits in the top).
- Whisk together the egg and milk until well combined. Brush on top of the pie and around the edges. Sprinkle with coarse sugar if desired.
- Bake in the lower third of the oven at 400°F for 20 minutes, then reduce oven temperature to 375°F and bake for an additional 35-40 minutes or until the top of the pie is golden brown and the filling is bubbly. Cover the edges of the pie with a pie crust shield as needed to prevent excess browning. You may also cover the top of the pie with aluminum foil to prevent it from browning too much before it’s finished baking.
- Remove from oven and let cool on a wire baking rack or trivet. Ta-da!
