For the crust:
12 Tbsp cold butter
1/3 cup vegetable shortening
6-8 Tbsp ice water
3 cups flour
1 tsp salt
2 Tbsp sugar
1 egg, whisked (for egg wash)
Begin by cutting the butter and shortening into small cubes. Put on a plate and put it in the freezer. Fill a cup with ice water and put that in the freezer along with the butter and shortening.
In the bowl of a food processor, add the flour, salt and sugar. Pulse to combine. Add the butter and shortening and pulse 8-12 times, or until the butter is the size of peas. Run the machine and add the water. Once all the water is added, turn the machine off and pulse until the dough comes together in a ball.
Take the ball out and form into a disk, wrap in plastic wrap and put it in the fridge for 30 minutes.
For the filling:
6-8 Granny Smith apples, peeled, halved and thinly sliced
1 Tbsp lemon juice
1/2 cup sugar
1 cup brown sugar
1 tsp cinnamon
1/2 tsp (scant) nutmeg
Pinch of salt
1/2 cup flour
In a large bowl, combine apples and lemon juice and toss well. Add sugar, brown sugar, cinnamon, nutmeg, salt and flour. Mix well and set aside.
Set the oven to 400 degrees.
After 30 minutes, roll out half of the crust on a lightly floured surface. Put the other half in the fridge. When rolling, be sure to flour the rolling pin as well. Once the crust is big enough to fit in the pan, fold it in half and gently set it over half of the pan and unfold. Trim edges to right up to the edge of the pan. Brush with egg wash.
Pour in the apple filling and spread evenly. Roll out the other half of crust, gently fold in half, place it over half of the pie and unfold. Trim the dough 1 inch over the edge of the pan and tuck it under the bottom crust. Pinch or use a fork to seal. Brush the entire crust with egg wash, make 5 slits on the top and sprinkle with sugar.
Bake for 50-70 minutes, or until crust is golden. Allow to cool for an hour and serve with vanilla ice cream.
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