Old-fashioned Apple Pie
2 & 2/3 cup all-purpose flour
1 cup Crisco brand shortening (found at Sultan Center)
1 teaspoon kosher or coarse salt
6 tablespoons ice water
8 medium tart green apples
1 & 1/2 tablespoons lemon juice
1 & 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 & 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher or coarse salt
2 tablespoons unsalted butter
1 egg white, beaten lightly - optional
1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional
1- Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
2- When mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball.
3- Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic, and refrigerate at least 30 minutes.
4- Remove one piece of dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. Roll one dough disk on a lightly floured surface into a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)
5- Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place. Refrigerate while preparing apple filling.
6- Adjust oven rack to center position and heat oven to 425*F (220*C).
Peel, core, and cut apples into slices no larger than 1/2-inch thick. Gently toss the apple slices with the lemon juice. Combine sugar, flour, cinnamon and salt. Add sugar mixture to the apple slices and gently toss to coat well. Turn apple mixture into into chilled pie shell and mound slightly in center. Dot with butter.
7- Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired.
8- Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375*F (190*C); continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.