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| Assemble your crust ingredients. Make sure they are ice cold. |
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| Cube butter and freeze for at least 10 minutes. |
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| Measure out the shortening and freeze for at least 10 minutes. |
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| Add dry ingredients to processor and pulse to combine. |
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| Add fats to the dry ingredients and pulse... |
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| Pulse until the mixture resembles coarse cornmeal. |
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| Measure out 1/2 cup of ice cold water. |
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| Add water slowly while pulsing. Check the dough now and again. |
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| You might not need all the water. |
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| You want the dough to hold together when you squeeze a bit between your fingers. |
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| Dump the dough out onto a piece of plastic wrap. |
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| Use the plastic wrap to press the dough into a round. |
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| Cover the round with plastic wrap and refrigerate for 20 to 30 minutes. |
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| Get your filling ingredients together. |
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| Peel, core and slice your apples. You can cut them in smaller or larger slices. Just makes sure they are uniform so they cook evenly. |
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| You can use an apple peeler to do the work. |
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| This one peels... |
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| Cuts the apple into slices... |
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| and cores. |
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| Cut the apple first in half... |
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| And then into quarters. |
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| Coat the apples with the liquid ingredients. |
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| Stir together the dry ingredients until... |
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| well combined. |
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| Stir the apples to coat with the dry ingredients. |
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| Divide your cooled dough into two pieces, one slightly larger than the other. |
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| Coat your work surface with a light, even coating of flour. |
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| I use a King Arthur Flour pie mat to roll out. It gives you dimensions for rolling the crust. |
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| Sprinkle the top of the larger round of dough with a bit of flour. |
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| And don't forget your pin. |
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| Roll into a round, starting at the middle and rolling towards the edge. Turn the dough an 1/8 of a turn as you go around. |
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| You should see discernible bits of butter in the dough. |
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| Roll the dough around your pin. |
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| Gently transfer the dough to the tin. |
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| Unroll the dough onto the tin. |
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| Dock the bottom crust with a fork. |
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| Roll out the top crust and cut out a vent hole. |
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| Fill the lined tin with the apples. |
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| Mound them so they are taller in the middle. |
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| Roll your top crust around the pin. |
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| And place over the filling. |
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| Tuck the ragged edges of the two crusts under. |
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| Flour your thumbs and crimp the edges. |
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| Crimp all along the edge. |
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| Brush the crust with egg wash. |
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| If you like, sprinkle with sanding sugar. |
