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1
Preheat the oven to 400 degrees.
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2
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice.
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3
Roll out half the pie dough and drape it over the pie pan to extend about 1/2 inch over the rim.
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4
Dont stretch the dough; if its too small, just put it back on the board and re-roll it.
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5
Fill the pie with the apple mixture.
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6
Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere.
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7
Top with the second crust and trim the edges to about 1 inch over the rim.
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8
Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork.
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9
Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut four or five slits.
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10
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out.
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11
Serve warm.
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12
Perfect Pie Crust.
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13
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
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14
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
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15
Add the butter and shortening.
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16
Pulse 8 to 12 times, until the butter is the size of peas.
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17
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
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18
Dump out on a floured board and roll into a ball.
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19
Wrap in plastic wrap and refrigerate for 30 minutes.
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20
Cut the dough in half.
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21
Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesnt stick to the board.
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22
Fold the dough in half, place in a pie pan, and unfold to fit the pan.
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23
Repeat with the top crust.
