Apple Pie

 

• 2 and 1/2 cups flour 
• 1 tsp salt
• 1/2 cup (1 cube) butter chilled and cubed
• 1/2 cup vegetable shortening (crisco) chilled and cubed
• 1/4 cup  ice water
• 8 apples peeled and sliced
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg 

Crust Prep

• Mix the flour and salt together in a large bowl
• Cut in the butter and shortening until it resembles coarse meal 
• Roughly mix in 1 Tablespoon water at a time using a fork
• Separate pastry into 2 balls, create 2 disks, wrap in plastic wrap and refrigerate 1 hour
• Using floured rolling pin, roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch pie plate
• Roll pastry loosely around rolling pin and unroll and ease into pie plate  
• Place apples, brown sugar, granulated sugar, flour, cinnamon, and nutmeg in a large bowl and combine thoroughly
• Spread apples into bottom pie crust. Dot with butter.
• Roll out other round, then roll loosely around rolling pin and place over filling 
• Fold edge of top crust under bottom crust, pressing on rim to seal and flute edges
• Cut 4 slits in pastry so steam can escape
• bake @350 for 40 mins

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