Apple Pie

Instructions

1. Make the dough. Whisk together the flour and salt in a large bowl. Cut in the cold butter and shortening until the mixture resembles coarse crumbs with pea-sized bits of fat.
2. Add water and chill. Drizzle in ice water, 1 tablespoon at a time, mixing just until the dough holds together. Divide into two discs, wrap tightly, and refrigerate for at least 2 hours (or up to 2 days).
3. Prepare the apples. Peel and thinly slice the apples, then toss them in a large bowl with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and salt.
4. Cook the filling. Melt butter in a large skillet over medium heat. Add the apple mixture and cook 6–8 minutes, stirring occasionally, until apples begin to soften and release juices.
5. Reduce the juices. Transfer apples to a bowl with a slotted spoon. Simmer the remaining juices in the skillet until thickened and syrupy, about 3–5 minutes. Stir in vanilla and pour over the apples. Let cool slightly.
6. Roll out the bottom crust. On a floured surface, roll one disc of dough into a 12-inch round and fit it into a 9-inch pie dish. Brush the bottom and sides with egg white to help seal.
7. Add the filling and top crust. Spoon the cooled apple mixture into the crust, mounding slightly. Roll out the second disc and place over the filling (or weave into a lattice). Trim and crimp edges.
8. Brush and chill. Brush the top with egg wash (1 egg + 1 tablespoon water) and sprinkle with coarse sugar. Chill the assembled pie in the fridge for 20–30 minutes before baking.
9. Bake and cool. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 45–55 minutes longer, until golden and bubbling. Tent with foil if the crust browns too quickly. Cool for at least 3 hours before slicing and serving.