- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup vegetable shortening, chilled
- 1 stick unsalted butter, chilled
- 1/4 to 1/2 cup ice, cold water
- 3 to 4 pounds Granny Smith or Macintosh apples
- 1 tablespoon fresh squeezed lemon juice
- 1 1/2 cups sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Slowly add the water until it just starts forming a ball in the machine. Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 1 to 2 hours for easier rolling.
Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
Preheat oven to 400 degrees F.
Peel, core, and slice apples fairly thin (about 1/4 inch thick). Mix apple slices with sugar, flour, lemon juice and cinnamon. Place apple mixture in pie shell. Dot pieces of butter over the apples. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 minutes, reduce temperature of oven to 350 degrees and bake for about 30 - 45 minutes more until pie is fully baked and apples are tender. Use foil to cover rim of crust if it is getting too dark.