#cbias

Ingredients

• 2-1/2 cups flour
• 2-1/2 tablespoons sugar
• 1 teaspoon fine sea salt
• 8 tablespoons vegetable shortening, well chilled (I put the shortening in the freezer for at least 15 to 20 minutes before using it in this recipe.)
• 12 tablespoons unsalted butter, well chilled and cut into 1-inch pieces (I put the butter into the freezer for at least 15 to 20 minutes before using it in this recipe.)
• 5 to 6 tablespoons ice water

Instructions

1. In a large bowl, whisk together the flour, sugar, and sea salt.
2. Scatter the vegetable shortening over the flour mixture and using either two butter knives or your hands, incorporate the shortening. Afterwards, the mixture will resemble coarse sand.
3. Scatter the butter over the coarse flour mixture using the same method you used with the vegetable shortening. (I actually used a combination of both methods for incorporating the butter.)
4. Sprinkle ice water over the dough one tablespoon at a time. Press the dough together with a spatula after each tablespoon. Stop adding ice water once the dough has come together.
5. Divide the dough evenly, so that it's in two pieces. Then flatten the dough and shape it into disks. Wrap the dough disks tightly with plastic wrap, and refrigerate them for 1 hour.
6. When you're ready to use the dough, remove it from the refrigerator and let it sit for approximately 10 minutes, so that it softens and is easier to roll out.

Ingredients

• 6 large Honeycrisp apples - peeled, cored, and sliced
• 3/4 cup plus 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 2 tablespoons flour
• 1 tablespoon lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 egg white, lightly beaten
• 1 Double Pie Crust (see recipe above)

Instructions

1. Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 500 degrees.
2. In a large bowl, toss the apples with 3/4 cup sugar, brown sugar, flour, lemon juice, sea salt, nutmeg, and cinnamon. Set mixture aside, and prepare to roll out the double pie crust.
3. Roll out the double pie crust on a floured surface then place the bottom crust in the pie pan.
4. Pour the apples onto the unbaked bottom crust. Make sure the apples create a mound shape in the pie crust.
5. Lay the top crust over the apples, then seal and crimp the edges of the crust using either your fingers or a fork.
6. Cut 4-5 vent holes in the top of the pie crust.
7. Brush the top crust with the beaten egg white, and then sprinkle the remaining tablespoon of sugar over the crust.
8. Carefully place the pie on the hot baking sheet in the oven then reduce the temperature to 425 degrees. Bake at this temperature until the top crust is golden brown. This should take 20-25 minutes. (I like to set a timer for 20 minutes and check at that point.)
9. Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees. Bake another 30-35 minutes, until the top crust is a deep golden brown and the apple juices are bubbling.
10. Remove the pie from the oven and allow it to cool before serving.