2 cups all-purpose flour
1 tsp sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup cold butter, cut into chunks
1/3 cup shortening
4 to 5 tablespoons cold water
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, sliced - I used Jonathan apples we picked at the orchard.
1/4-inch1 tablespoon butter
1 tsp sugar
Preheat oven to 400 degrees. Combine flour, salt, cinnamon, nutmeg, and sugar in a medium bowl. Mix well.
Cube the butter. This makes it easier to mix into the dry ingredients.
Cut the shortening and butter into dry mix using a pastry cutter or two knives.
The mixture will become more coarse in texture. At this point, begin adding the ice water to the dry mix.
Mix the dough together and divide to form two balls. Wrap one ball in plastic wrap and place in the refrigerator.
On a floured surface, roll out the second ball of dough into a 12 inch circle. Wrap the dough gently around your rolling pin and move to your pie plate.
Unroll the dough from your rolling pin and gently move the dough around so it is filling the pie plate. Trim the edges to about 1/2 inch.
Now it's time to work on the filling. Begin by washing and peeling your apples. I use a knife to core and slice the apples. First I cut the apples into quarters, then I cut the core out at an angle before slicing the apple flesh.
In a large bowl combine sugar, flour, cinnamon, and nutmeg. Mix well then add apples.
Stir the apples to coat with the sugary mix.
Carefully place the apply filling inside the pie crust.
Remove the second ball of dough from the refrigerator and place on a floured surface. Roll out to a 12 inch circle. Wrap the dough around the rolling pin and move to the top of your filling. Carefully unroll the top crust to the top of the pie.
Crimp the edges to seal the crusts together. Cut 5 slits in the top of the crust. Melt 1 tablespoon of butter and use a pastry brush to brush on the top layer of the pie crust. Sprinkle with one teaspoon of sugar.
Wrap pie edges in foil and bake for 35 minutes. Remove foil and continue baking an additional 10 to 20 minutes or until the crust is golden brown and filling is bubbly. Remove from oven and cool at least 30 minutes.
Store in the refrigerator!