Leaven House Apple Pie

INGREDIENTS:

Pie Crust: 

• 1/3 cup of chilled butter, cut into small cubes
• 2/3 cup of chilled vegetable shortening, cut into small cubes
• 2 1/2 cups all purpose flour plus more for shaping and rolling
• 1 tsp salt
• 1/2 cup ice cold water

Filling: 

• 6-7 tart apples (Granny Smith preferred)
• 1/4 cup flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 3 tbsp butter cut into small cubes
• Egg for egg- washing 

METHOD: 

1. Mix the flour and salt together in a large bowl. Cut in the butter and shortening using a pastry cutter or two forks. Mix until it resembles a course meal. Do not over mix, some larger pieces of fat are OK!  Slowly stir in cold water until dough comes together. 
2. Transfer the dough to a floured work-surface and using floured hands, fold the dough until the flour is incorporated into the fats. Split the ball in two and flatten gently into 1” thick discs. Wrap the two discs tightly in plastic wrap and refrigerate for at least two hours, and up to 4 days. 
3. Preheat oven to 425 degrees (400 degrees if using a convection oven).
4. Peel core and slice 6-7 apples into 1/4” slices, placing them in a mixing bowl. Mix flour, sugars, cinnamon, and nutmeg and then sprinkle over the apples, toss to ensure each slice has a light coating
5. Remove your dough from fridge and let it sit at room temperature for about 10 minutes before transferring to a floured work surface. Lightly flour and roll out your dough slowly working one disc at a time, beginning at the centre and rolling outwards, while making sure your crust isn’t sticking to the surface.
6. Transfer the dough to a 9” pie plate. Spoon your filling into pastry-lined pie plate, and dot with butter cubes. 
7. Repeat the rolling process for the top crust, and place on top of the pie plate. Trim the overhanging crust around your pie plate, and fold the top edge of the crust over the bottom and pinch to create a nice seal. You can flute with a fork if desired, and cut small slits into the centre of the crust to let steam escape as your pie bakes. 
8. Make an egg wash by beating an egg and brush the crust lightly with the mixture. Loosely cover edges with a 3” strip of aluminum foil to prevent excessive browning. Bake for 25 minutes, remove foil edge, and then bake an additional 20 -25 minutes. 
9. Allow pie to rest for 20-30 minutes before serving to allow the liquids to settle and enjoy! 

Recipe courtesy of:

LEAVEN HOUSE
297 Dundas St E, Waterdown
@leaven_house