For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup unsalted butter cold, cubed
  • 1/2 cup shortening cold, cubed
  • 6-8 tablespoons ice water

For the Filling:

  • 8 cups apples I like ginger gold or granny smith, peeled, cored, sliced 1/4 inch thick
  • 2 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 3 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger

For the Topping:

  • egg wash
  • coarse sugar



For the dough:

  • Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter and shortening until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until dough starts to come together.
  • Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.

For the Filling:

  • In a large bowl, mix the apple slices with lemon juice and the sugar, flour, and spices together. Place in the fridge for 30 minutes.
  • Preheat the oven to 400 degrees with a rack in the lower third of the oven.

For Assembling:

  • Roll out one dough disc (leave the other one in the fridge) on a lightly floured surface into a 12-inch circle and transfer to a pie plate.
  • Place the apples in the dough, discarding the liquid in the bowl.
  • Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits in the top of the pie to allow steam to escape.
  • Brush the top of the pie with the egg wash and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.
  • Let pie cool on a wire rack. It takes 2-4 hours for pie filling to set. Store leftovers in fridge for 2-3 days.