Warm apple pie, there's nothing like it. With a flaky, buttery crust and tart apples it's one of the most comforting things around. And since we're in the midst of the holiday season, who couldn't use an extra dose of warmth and comfort? There are dozens of apple pie recipes out there, but this classic is sure to please. We recommend tart apples, like Granny Smith, but any apples you have on hand (Fuji or Gala, perhaps?) will do.
To make the crust you will need:
2 1/2 cup all-purpose flour 1/4 teaspoon salt 3 tablespoons granulated sugar 1/4 cup organic vegetable shortening 12 tablespoons butter, cold and cubed 1/4 cup to 1/2 cup ice water
Place the flour, salt and sugar in a large mixing bowl and whisk together. Add the shortening and use your hands to break it up, coating it with the flour.Add the butter in and work quickly with your hands or a pastry cutter to work it into the flour mixture. It should end up resembling course meal. Add the ice water in a couple tablespoons at a time, bring the mixture together to form one large dough ball. After it comes together, stop working with the dough. You want to make sure that pieces of butter and shortening are still visible. Separate the mixture into 2 disks and wrap with plastic wrap. Refrigerate for 45 minutes to an hour.
For the filling:
8-10 apples, peeled, cored and sliced 1/4 inch thick 1/2 cup sugar 1/4 cup brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup flour 1/8 teaspoon salt 2 tablespoons butter
Preheat oven to 425 degrees. With floured rolling pin, roll one disk of pie dough into a circle, about two inches larger than an upside-down 9-inch pie plate.Place dough into plate, pressing firmly against bottom and side. In a large bowl, mix sugars, flour, cinnamon, nutmeg and salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over filling. Roll the other disk of dough into a 10-inch circle. Place dough over filling and trim the overhanging edges 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal. Cut slits in the top for the steam to escape through. Cover the edge of the pie with a two inch strip of foil to prevent excessive browning. If you'd like, brush the top with butter and sprinkle sugar over the top. Bake for 45-50 minutes, until crust is golden and the filling bubbles through the vents. Remove the foil during the last 15 minutes of baking. Let pie cool before slicing.
