Double-Crust Apple Pie with Cinnamon and Flaky Pastry

What you need

• 330 g (2 2/3 cups) all-purpose flour, for the crust, plus extra for rolling
• 1 tsp salt, for the crust
• 1 tbsp sugar, for the crust
• 115 g (1 stick) cold unsalted butter, cut into 1 cm (1/2 in) cubes
• 100 g (1/2 cup) cold vegetable shortening, in small pieces
• 120 ml (1/2 cup) ice water, plus 1-2 tbsp if needed
• 1.2 kg (2 1/2 lb) Granny Smith apples, about 7
• 1 tbsp lemon juice
• 150 g (3/4 cup) sugar, for the filling
• 3 tbsp all-purpose flour, for the filling
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt, for the filling
• 2 tbsp unsalted butter, for the filling, in small pieces
• 2 tbsp milk, for brushing
• 1 tbsp coarse sugar, for sprinkling

Method

Restated from the original video

1. 1

   For the crust, whisk the flour, salt and 1 tbsp sugar in a large bowl.

2. 2

   Add the cold butter and shortening and rub them in with your fingertips until it looks like coarse crumbs with a few larger flakes of fat still visible.

3. 3

   Drizzle in the ice water a few spoonfuls at a time, tossing with a fork, until the dough holds together when squeezed.

4. 4

   Divide the dough into two discs, one slightly larger, wrap them and chill for at least 1 hour.

5. 5

   Peel, core and slice the apples about 5 mm (1/4 in) thick, and toss them with the lemon juice in a large bowl.

6. 6

   Mix the 150 g sugar, 3 tbsp flour, cinnamon, nutmeg and salt, then toss through the apples until evenly coated.

7. 7

   Heat the oven to 220 °C (425 °F) with a rack in the lower third and a baking sheet on it.

8. 8

   Roll the larger disc on a floured counter into a 30 cm (12 in) round and ease it into a 23 cm (9 in) pie plate, leaving the overhang.

9. 9

   Pile in the apples with their juices, mounding them in the middle, and dot the top with the butter pieces.

10. 10

    Roll the second disc into a 28 cm (11 in) round and lay it over the filling.

11. 11

    Trim the edges, fold the top crust under the bottom one and crimp to seal. Cut 4-5 short slits in the top for steam.

12. 12

    Brush the top with the milk and scatter over the coarse sugar.

13. 13

    Set the pie on the hot baking sheet and bake for 20 min.

14. 14

    Lower the oven to 190 °C (375 °F) and bake until the crust is deep golden and thick juices bubble through the slits, 40-45 min. Cover the rim with foil if it browns too fast.

15. 15

    Cool on a rack for at least 2 hours so the filling sets before slicing.

Imported from pillsbury.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.