By Sharon Myers
Crust
- 6 Tbsp. unsalted butter, chilled
- 4 Tbsp. vegetable shortening, chilled
- 2¼ cups of all-purpose flour
- ½ tsp. salt
- 4–6 Tbsp. ice water
Filling
- 3 pounds of apples (I used Granny Smith and Pink Lady apples this time. No rules on this one, but I like apples that hold their shape.)
- 1½ Tbsp. fresh lemon juice
- 2 Tbsp. flour
- ½ cup dark brown sugar
- 1½ Tbsp. fresh lemon juice
- ½ tsp. cinnamon
- ½ tsp. allspice
- ¼ tsp. ginger
- ¼ tsp. nutmeg
- ¼ tsp. cloves
- 4 tsp. butter, unsalted
Directions:
Preheat oven to 375.
Put flour and salt in food processor. Blend. Add shortening and butter in chunks. Blend until crumbs form. Slowly add water through the top. You might only need 4 Tbsp., depending on the weather. Blend just until the crust comes together. Remove from the bowl and finish forming with your hands. Flatten into two equal circles. Wrap in plastic wrap and refrigerate overnight.
Peel and core apples. Slice thin and place in a large bowl. Toss with the lemon juice.
In a small bowl mix the rest of the ingredients, except the butter. Toss with the apples.
Roll out the bottom crust to fit a 9-inch pie plate. Mix 1½ Tbsp. each of flour and sugar and spread evenly on the crust.
Fill with the apples. Dot with the butter.
Roll out the top crust and place on top. Crimp the edges. Make a few cuts in the top to let the steam out and to see when the juice is flowing.
Place a sheet pan on the rack. When the oven has reached its temperature, place the pie on the sheet pan. Bake for 20 minutes at 375, then reduce temperature to 350. Bake until the juices run and the crust turns golden, usually 40 or 50 minutes more, depending on your oven. If the crust starts to burn, cover with foil. Let cool a bit before cutting.
Serves 8–10.
Sharon Myers (sharonmyers.com), known locally as the Purple Chef and for her line of chutneys and marmalades, opened Sharon Myers Fine Catering in Brattleboro in 1985, offering catering services to clients in Southern Vermont, Western Massachusetts, New Hampshire, and beyond. She has earned the Best of the Best Award in Brattleboro for catering for eight consecutive years.
