Prep1 hr 30 mins
Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation.
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 10 tablespoons chilled unsalted butter, cut into 1/2 inch pieces
- 1⁄2 cup chilled vegetable shortening, cut into 1/2 inch pieces
- 4 tablespoons ice water (about)
- vegetable oil cooking spray
- 1 3⁄4 lbs sweet apples, such as spartan or golden delicious,peeled,cored,thinly sliced (about 5 1/2 cups)
- 1 3⁄4 lbs tart apples, such as granny smith or pippin,peeled,cored,thinly sliced (about 5 1/2 cups)
- 3⁄4 cup sugar, plus
- 1 tablespoon sugar
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon cinnamon, plus
- 1 pinch ground cinnamon
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 3 tablespoons unsalted butter, diced
- 1 tablespoon whole milk
- For crust: Whisk flour and salt in large bowl to blend.
- Add butter and shortening and rub in with fingertips until very coarse meal forms.
- Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
- Gather dough into ball; divide in half.
- Flatten into disks.
- Wrap in plastic; chill at least 1 hour.
- (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
- Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
- Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
- Let stand until juices form, about 15 minutes.
- Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round.
- Place dough in prepared pie dish.
- Spoon in filling; dot with butter.
- Roll out second dough disk to 13-inch round.
- Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
- Drape dough over filling.
- Seal top and bottom crust edges together; trim to 1/2-inch overhang.
- Fold overhang under; crimp decoratively.
- Brush pie with milk.
- Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven.
- Immediately reduce temperature to 375°F.
- Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
- Cool 30 minutes.
- Serve warm or at room temperature.
- (Can be made 1 day ahead. Cover loosely; store at room temperature.).