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1
Prepare the filling: Peel, halve and core the apples.
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2
Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl.
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3
Melt 4 tablespoons butter in a large skillet over medium-high heat.
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4
Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes.
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5
Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute.
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6
Remove from the heat and cool completely.
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7
(The filling can be made up to 2 days ahead; cover and refrigerate.)
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8
Make the dough: Pulse the flour, sugar and salt in a food processor until combined.
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9
Add the shortening and pulse until it disappears, about 30 seconds.
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10
Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter.
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11
Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice.
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12
(Stop before the dough gathers into a ball.)
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13
Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk.
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14
Wrap the disks tightly and refrigerate until firm, at least 1 hour.
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15
Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper).
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16
Ease into a 9 1/2-inch deep-dish glass pie plate.
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17
Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter.
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18
Chill the pie while you roll the remaining dough into a 12-inch round.
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19
Lay the dough over the filling and press the 2 crusts together around the edges.
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20
Fold the overhanging dough under itself and crimp with your fingers.
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21
Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar.
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22
Pierce the top with a knife a few times to let steam escape.
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23
Chill 30 minutes.
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24
Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes.
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25
(Cover the edges with foil if they brown too quickly.)
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26
Transfer to a rack and cool until set, 2 hours.
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27
Photographs by Con Poulos
