For the crust:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 cup shortening, frozen and cut into small pieces
- 10 tablespoons butter
- 7 tablespoons ice water
- 2 teaspoons freshly squeezed lemon juice
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 3 tablespoons flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 1/2 pounds apples (about 6)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons whole milk
- 1 tablespoon butter
- 1 teaspoon coarse-grained sugar
Directions:
1. Whisk together the flour and salt in a large bowl. Add the shortening and butter and toss with fingers. Using a pastry blender or your fingers, cut the shortening and butter into the dry ingredients for about 5 minuters.
2. Drizzle in 6 tablespoons of the ice water and the lemon juice and mix just until the dough comes together.
3. Divide the dough into 2 flat disks, one larger than the other, Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
4. Heat the oven to 450F. Place a baking sheet lined with aluminium foil on the rack.
5. On a lightly floured surface, roll out the larger disk of dough to about 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and trim to leave a 1-inch overhang.
6. Place both sugars and cinnamon, flour, lemon zest, salt and nutmeg in a small bowl and whisk until combined. Peel, halve, core and slice the apples and place in a large bowl. Sprinkle with the lemon juice and toss to combine. Add the sugar mixture to the apples and toss until evenly coated.
7. Roll out the remaining disk of dough on a floured surface to about 11 inches in diameter and 1/4 inch thick.
8. Brush the overhang of the crust in the pie plate with a thin layer of the milk. Add the apple mixture, pilling it slightly in the center. Scater the butter pieces over the apples and cover with the top crust. Trim the excess dough of the top crust to leave a 1-inch overhang. Press together the edges of the bottom and top crust to seal.
9. Using your fingers, crimp the dough to seal it tightly. With a sharp knife, cut 6 slits in the top crust, evenly spaced. Brush the top of the pie with the remaining milk and sprinkle with the coarse-grained sugar.
10. Place the pie on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 375 F. and bake about 40 to 50 minutes more. Remove from the oven and place on a wire rack to cool completely at least 2 hours before serving.
