- • 2-½ cups flour
- • 1 tablespoon sugar
- • 1 teaspoon salt
- • 12 tablespoons chilled butter
- • ½ cup chilled Crisco
- • 6-8 tablespoons of iced water
Mix flour, sugar and salt in medium bowl. Grate the chilled butter and Crisco in the flour mixture.
Mix with your fingers until the flour and butter mixture resembles small pebbles.
Sprinkle 6-8 tablespoons of iced water into the flour and butter mixture until the dough sticks together.
Divide the dough into two even pieces.
Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 5-inch disk.
Refrigerate for 1 hour.
Before rolling the dough out, let stand at room temperature, about 10 minutes.
- • 6 large Granny Smith apples
- • 1 tablespoon of lemon zest
- • ½ cup of sugar
- • ½ cup of brown sugar
- • 1 teaspoon of cinnamon
- • 1 egg white
Peel, core and quarter the apples and place into a small pan on low heat with the sugar and cinnamon until well mixed.
Pour into chilled pie crust.
Sprinkle with lemon zest.
Roll out second piece of dough and place it over the filled pie.
Trim the edges and the bottom and tuck under the pie.
Brush with egg white and sugar.
Make a tiny slit in the center of the pie.
Place on baking sheet and bake at 425 degrees for 15 minutes and then rotate the pie and bake for another 15 minutes until golden brown.