Apple Pie

Method

1. 1

   Gather ingredients: 280 g flour, 115 g butter, 50 g vegetable shortening, 5 ml salt, 45 ml ice water, 1000 g apples, 170 g sugar, 20 g flour, 5 g cinnamon, 2 g nutmeg, 1 g salt, 15 ml lemon juice, 15 g butter, 15 ml milk, 15 g sugar. Tools: large mixing bowls, 9-inch glass pie plate, rolling pin, pastry brush, knife, baking sheet, wax paper.

2. 2

   In a large bowl, blend 280 g flour, 115 g butter, 50 g shortening, and 5 ml salt until meal-like. Add ice water, toss to form a ball, wrap in wax paper, and chill for 1 hour.

3. 3

   Preheat oven to 230 Celsius. Roll half of the dough to 3mm thickness on a floured surface. Fit into pie plate, leaving 2cm overhang. Chill shell and remaining dough.

4. 4

   Peel, core, and slice 1000 g apples into eighths. Toss with 170 g sugar, 20 g flour, cinnamon, nutmeg, salt, and lemon juice.

5. 5

   Transfer apple filling into the chilled shell and dot with 15 g butter.

6. 6

   Roll out remaining dough, drape over filling. Trim to 2.5cm overhang. Fold under, seal, and crimp edges. Brush with milk, cut steam vents, and sprinkle with 15 g sugar.

7. 7

   Bake on a baking sheet at 230 Celsius for 20 minutes. Reduce heat to 175 Celsius and bake for 20-25 minutes until golden and apples are tender.