It’s apple season

OLD-FASHIONED DOUBLE-CRUST APPLE PIE

Crust

¾ c. unsalted butter, chilled

½ c. lard or shortening

2½ c. all-purpose flour

½ c. cake flour

1 tsp. salt

1 tsp. sugar

½ c. chilled water

Stir flours, sugar and salt together in a large bowl. Add fats and use a pastry cutter to mix flours with fats. Work until mixture has the consistency of small peas. Be careful to not over-mix as it will make the crust tough. Drizzle chilled water over dry mixture, a tablespoon at a time, mixing just until firm enough to hold shape. Add more water if dough crumbles. Turn dough out and divide between bottom and top layer. Wrap each in plastic wrap, flatten and shape in two equally sized rounds. Store in sealed plastic bag in the refrigerator for a few hours or overnight.

Filling

4-6 large apples of choice

1 tsp. lemon juice

2-3 Tbs. all-purpose flour

½ c. sugar

½ Tbs. cinnamon

2 pinches of ground nutmeg

Pinch of salt

Peel, core and slice apples. Put in a large bowl and sprinkle with lemon juice. Stir dry ingredients together and mix with apples. Let stand for a few minutes before putting the pie crust. Preheat oven to 400°F. Roll out crust, one round at a time, on a lightly floured surface. Starting in center, roll out until round is about 1/8-inch thick. Place bottom crust in a buttered 9" or 10" pie pan. Stir filling, mixing well, and pour into pie pan. Dot top of filling with 2 Tbs. butter. Roll out top crust and center over filling and bottom crust. Trim excess crust at edge of pan to 1 inch and fold top crust under bottom crust edge. Press and flute edges. Cut slits in top crust to vent. Beat 1 large egg with 1 Tbs. heavy whipping cream and brush over top of pie. Sprinkle small amount of sugar on top. Bake for 1 hour.

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