MARK'S FAVORITE CLASSIC DOUBLE-CRUST APPLE PIE

Mark's Favorite Classic Double-Crust Apple Pie image

Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation.

Provided by Bev I Am

Categories Pie

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2 inch pieces
1/2 cup chilled vegetable shortening, cut into 1/2 inch pieces
4 tablespoons ice water (about)
vegetable oil cooking spray
1 3/4 lbs sweet apples, such as spartan or golden delicious,peeled,cored,thinly sliced (about 5 1/2 cups)
1 3/4 lbs tart apples, such as granny smith or pippin,peeled,cored,thinly sliced (about 5 1/2 cups)
3/4 cup sugar, plus
1 tablespoon sugar
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon, plus
1 pinch ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, diced
1 tablespoon whole milk

Steps:

For crust: Whisk flour and salt in large bowl to blend.
Add butter and shortening and rub in with fingertips until very coarse meal forms.
Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
Gather dough into ball; divide in half.
Flatten into disks.
Wrap in plastic; chill at least 1 hour.
(Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
Let stand until juices form, about 15 minutes.
Mix in flour.
Roll out 1 dough disk on lightly floured surface to 12-inch round.
Place dough in prepared pie dish.
Spoon in filling; dot with butter.
Roll out second dough disk to 13-inch round.
Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
Drape dough over filling.
Seal top and bottom crust edges together; trim to 1/2-inch overhang.
Fold overhang under; crimp decoratively.
Brush pie with milk.
Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
Transfer pie to baking sheet; place in oven.
Immediately reduce temperature to 375°F.
Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
Cool 30 minutes.
Serve warm or at room temperature.
(Can be made 1 day ahead. Cover loosely; store at room temperature.).