When our pie crust failed during the Cooking with Faisal event, we had to call in the expert: Lisa Gralnick. This time the pie was perfect.
Apple Pie Crust:
this makes enough for a 10″ deep dish apple pie
3 cups unbleached white flour
8 tb unsalted butter
8 tb refrigerated vegetable shortening (Crisco)
1 1/2 tea salt
Add salt to flour. Combine butter and shortening. Cut about 2/3 into flour with a pastry blender until it is like course corn meal. Cut in the rest until coarser. Finish combining with fingertips. Add just enough cold water to form into a not-so-tidy ball. It’ll probably need about 1/2 cup.
Refrigerate dough overnite and take out about 1/2 hour before you are ready to roll it out.
about 15-20 apples, depending on size: peeled, cored, and sliced about 1/8″ thin
fresh lemon juice (1/2 lemon)
3/4 c white sugar
1c light brown sugar
about a teaspoon of cinnamon, and 1/2 teaspoon each of nutmeg, allspice, and mace
1/3 c cornstarch with enough water to make a smooth creamy slurry
white of an egg to coat inside of bottom crust
3 tb unsalted butter
cinnamon and sugar for sprinkling on top
mix apples with lemon juice and add both sugars and spices to cornstarch slurry and pour over apples. Roll out half of pie dough and put into pie pan with a little extra hanging over sides. Brush egg white on bottom and sides of crust, staying away from top edges that will be crimped. Layer in the apples and mixture, adding dots of butter in between layers. Really heap up those apples. Cover with a top crust and crimp edges thoroughly. Prick highest point of crust a couple times with a fork, and sprinkle cinnamon and sugar on top.
Bake 425 degrees for 15 minutes then at 350 degrees for another hour and fifteen minutes.