10-12 apples – peeled, cored, and sliced – about 12 cups (Granny Smith and Honey Crisp are good baking varieties)
1 cup sugar + 1 tablespoon for top of crust
3 teaspoons cinnamon
½ teaspoon nutmeg
¼ cup flour
4 tablespoons butter, cut into thin slices
1 egg yolk + 1 teaspoon water
½ teaspoon salt
3 cups flour
½ cup cold shortening
½ cup butter
6-8 tablespoons ice water
1 teaspoon vinegar
Preheat oven to 425°.
Place the apples in a large bowl.
Mix the 1 cup sugar, cinnamon, nutmeg, and flour together in a small bowl. Stir this mixture into the sliced apples until they are all completely coated.
Roll out the bottom crust into a disk 14-15” disk. Place in a 10” pie plate. Put the apple filling into the bottom shell of the crust and arrange evenly. Dot the apples all over with the butter.
Roll the top crust to 13-14” and cover the pie with the top crust. Flute the edges between your fingers or crimp with a fork. Cut 4 or 5 slits on top to allow steam to escape while baking.
Beat the egg yolk with water and brush all over the top of the pie. Sprinkle with the remaining tablespoon of sugar and place in preheated oven.
Bake at 425 for 15 minutes. Turn heat down and bake at 350° for 50minutes – 1 hour. Test doneness by sticking a knife into the center of the pie and testing the apples for softness. If the apples are still firm, bake longer until the knife slides in and out smoothly. If your crust becomes too brown or starts to burn cover the edges with tinfoil.
Mix the flour and salt in a large bowl.
Cut in shortening and butter into the flour with a pastry blender or 2 knives until the mixture is crumbly and resembles coarse meal.
Beat the egg, vinegar, and 4 tablespoon of the water together in a separate bowl.
Using a fork, add the egg mixture to your other ingredients and combine until the whole mass begins to stick together. You may have to add additional small amounts of water. However, make sure not to overwork it and ruin your flaky crust. The consistency should hold together but still have visible chunks of butter and shortening in the dough.
Turn onto the counter top, divide in half, and gently press together to form into 2, 1-2″ thick discs. Wrap each disc in saran wrap and refrigerate for at least 1 hour.