A hint of cinnamon and lemon give this apple pie a step above the rest.
ingredients
Pastry
Filling
Glaze
directions
Preheat oven to 425 degrees F (220 degrees C).
In bowl, beat shortening with butter until smooth; stir in flour and salt until coarse and ragged looking.
Pour in water all at once; stir until loose dough forms.
With floured hands, press into 2 balls.
On well-floured surface, gently press each into 3/4-inch (2 cm) thick disc.
Wrap and refrigerate for at least 1 hour or until chilled. (Make-ahead: refrigerate for up to 5 days or freeze for up to 2 weeks.) Makes enough pastry for 1 double-crust or 2 single-crust pies.
On well-floured surface, roll out 1 of the pastry discs into 13-inch (33 cm) circle.
Fit into 9-inch (23 cm) pie plate; trim edge even with plate.
In large bowl, toss apples with lemon juice.
Stir together sugar, flour and cinnamon; sprinkle over apples and toss until coated.
Scrape into pie shell.
Brush pastry rim with water.
Roll out remaining pastry to same size circle.
Drape over apples; trim, leaving 3/4-inch (2 cm) overhang.
Fold overhang under bottom pastry rim; seal and flute edge.
Cut steam vents in center.
Whisk yolk with 1 tablespoon (15 mL) water; brush over top.
Sprinkle with sugar.
Bake in bottom third of oven for 15 minutes.
Reduce heat to 350 degrees F (180 degrees C) for 40 minutes or until golden, filling is bubbly and apples are soft when pierced with knife through vent. Let cool on rack.