Julie Recipes
Ingredients:
For the Crust:
All-purpose flour: 4 cups
Salt: 1 teaspoon
Unsalted butter: 1 1/2 cups cold and cubed
Shortening: 1/2 cup cold
Ice water: 8-10 tablespoons
For the Filling:
Apples: 8-10 medium peeled, cored, and thinly sliced (a mix of Granny Smith and Honeycrisp works well)
Granulated sugar: 3/4 cup to 1 cup adjust based on the sweetness of the apples and preference
Brown sugar: 1/2 cup
Cinnamon: 2 teaspoons
Nutmeg: 1/4 teaspoon
All-purpose flour: 1/4 cup for thickening
Lemon juice: 1 tablespoon
For Assembly and Topping:
Egg wash: 1 egg beaten with 1 tablespoon water
Coarse sugar: for sprinkling on top optional
Milk or cream: for brushing the crust
Instructions
Prepare the Crust:
In a large bowl, mix together the flour and salt. Cut in the cold butter and shortening using a pastry blender or two forks until the mixture resembles coarse crumbs.
Gradually add ice water, a tablespoon at a time, until the dough just comes together. Divide the dough in half, form into rectangles, wrap in plastic, and chill for at least 1 hour.
Make the Filling:
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Toss until the apples are evenly coated. Let it sit for about 30 minutes to macerate and draw out some of the juices.
Assemble the Pie:
Preheat your oven to 375°F (190°C). Grease a 15×10-inch rimmed baking sheet or jelly roll pan.
On a floured surface, roll out one piece of the dough into a rectangle about 18×13 inches, then transfer it to the prepared baking sheet, pressing it into the corners and up the sides.
Spread the apple filling evenly over the crust. Roll out the second piece of dough and place it over the filling, sealing the edges by crimping with a fork or your fingers.
Cut slits in the top crust to allow steam to escape. Brush the top with the egg wash or milk/cream and sprinkle with coarse sugar if desired.
Bake:
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Check halfway through; if the edges are browning too quickly, cover them with foil.
Cool and Serve:
Let the pie cool on a wire rack for at least an hour before slicing and serving. This allows the filling to set, making it easier to cut.
