12ozbuttercubed and frozen for at least 30 minutes
3ozshorteningcubed and frozen for at least 30 minutes
2/3cupvery cold water
For the Filling:
5lbsapplesabout 12 large apples. I recommend using a variety—I used Winesaps, Granny Smith, and Gala
2 1/8ozall-purpose flour1/2 cup (or 1 1/3 oz (1/2 cup) UltraGel)
3 1/2ozgranulated sugar1/2 cup
1 3/4ozbrown sugar1/4 cup
1eggfor the egg wash
Additional sugar for dusting
To Make the Crust:
Combine the flour, sugar, and salt in the bowl of a large food processor (10 cups or larger size) and pulse a few times to combine.
Add the cold cubed butter and shortening, and pulse in short bursts until they're cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the cold water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Divide it in approximate halves, making one portion a little larger than the other. Wrap the two pieces of dough well in plastic wrap, and refrigerate them for an hour to chill. The dough can be made several days in advance and kept in the refrigerator until ready to use.
To Make the Pie:
Preheat the oven to 350 F. Flour your work surface and rolling pin, and roll the smaller disc of dough out until it is a little thinner than 1/4-inch thick. Transfer it to a 9-inch pie tin and gently press it into the bottom and up the sides. Let the excess hang over the sides, and refrigerate the crust while you prepare the apple filling.
Peel and core the apples, and cut them into thin slices about 1/4-inch thick. Place them in a large bowl—if you don't have a bowl large enough to comfortably hold them, divide them into several bowls.
Mix together the flour or UltraGel, sugars, cinnamon, and salt in a small bowl. Sprinkle the dry ingredients over the apples and toss them with your hands until they're evenly coated.
Fill the bottom of the pie crust with apple slices, until they comes almost to the top of the pie tin, and return to the refrigerator for now. Get a mixing bowl with a top that is the same size as the interior of your pie tin. Carefully layer the apple slices in the bowl, placing the rounded edges around the edge of the bowl, overlapping the apples slightly, making sure the layers are even and tidy. Layer them until you run out of apples, or until you reach the top of the bowl.
Carefully flip the mixing bowl over on top of the pie plate, and gently pull it up so you have a nice, neat stack of apples on the pie.
Roll out the second portion of dough until it is a large circle, and drape it over the top of the pie, smoothing out as many creases as possible. Press down around the edges to seal it to the bottom crust. Trim around the edge of the pie tin with a sharp knife to remove excess dough, then crimp the dough together.
Lightly beat the egg, then brush the top of the pie with the beaten egg. Sprinkle a generous amount of granulated sugar all over the pie. Use a sharp paring knife to poke a few small vent holes near the top of the pie. Don't put the holes on the very top of the pie, or it might collapse during baking.
Place the pie on a foil-covered baking sheet and cook for 70-80 minutes, rotating it occasionally so it bakes evenly. It is done when the crust is a dark golden brown and, if you can get a glimpse inside the vent holes, the apples are bubbling. If the crust starts to get too dark, you can cover the pie loosely with foil.
After baking, let the pie cool for at least 2 hours before cutting into it. It's delicious warm, but it's less messy to cut and serve if it's had a chance to sit and cool down after baking.