This is not only a great tasting pie, it is absolutely beautiful to look at and it will look great on the dessert table for the holidays.
- 2 1⁄3 cups all-purpose flour, sifted
- 1 tablespoon sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup chilled butter, cut into small pieces
- 1⁄4 cup vegetable shortening
- 6 tablespoons cold water
- 1 large egg, lightly beaten
For the filling
- 7 medium granny smith apples, peeled,cored and thinly sliced
- 1⁄2 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons butter, cut into small pieces
- Preparing the crust:.
- In a large bowl, mix together flour, sugar, cinnamon and salt.
- Using a pastry blender or two knives, cut butter and shortening into flour mixture until coarse crumbs form.
- Add water, 1 tablespoon at a time, tossing with a fork until a dough forms.
- Divide dough in half; shape each half into a disk.
- Wrap in plastic wrap; chill for 1 hour.
- Making the filling:.
- Place oven rack in lowest position.
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine apples, sugar, cinnamon and nutmeg.
- Assembling the pie:.
- On a lightly floured surface, using a lightly floured rolling pin, roll half of dough into an 11-inch circle.
- Fit into a 9-inch pie pan.
- Spoon filling into pan.
- Dot with butter pieces.
- Roll remaining dough into a 10-inch circle.
- Cut into 1/2 inch strips.
- To form a lattice crust, arrange 2 dough strips in a cross pattern in center of pie.
- Ends of strips should overlap edges of bottom crust.
- Alternately weave strips into a lattice pattern until filling is covered.
- Brush crust with egg.
- Bake until crust is golden and filling is bubbly, about 40 minutes.