Every year I make an apple pie but this one takes the cake! It helped getting fresh apples from the orchard. This is definitely not a healthy pie, but so worth it especially if you have an apple corer to enable extra apples to pack under the sugar crumble. I was surprised there was no lemon juice in the apple mixture, but it didn’t need it and this is one of those cases where the pie was even better the following day as the topping had time to settle and the apples didn’t slide out from inside the piece.
Today take a sneak peek into the crust and tomorrow you can devour the whole recipe with some salivating pictures. I do think this is best eaten a day later for the topping to cool and settle.
•1 1/3 cups all purpose flour
•1/2 teaspoon salt
•1/2 teaspoon sugar
•1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
•1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
•3 tablespoons (or more) ice water
•1/2 teaspoon apple cider vinegar
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.