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1
Preheat the oven to 375 degrees F.
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2
Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle.
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3
Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
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4
Roll out the rest of the pastry to 1/4-inch thickness.
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5
Cut the pastry into 1/2-inch strips.
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6
On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang.
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7
Refrigerate the pie shell and lattice for at least 30 minutes.
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8
Meanwhile, cut the apple quarters into 1/4-inch thick slices.
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9
Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt.
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10
Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash.
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11
Arrange the apples in the pie shell and dab the top with pieces of cold butter.
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12
Slide the lattice top over the apples.
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13
Press the pastry of the lattice firmly on the crimped edge to seal the 2 together.
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14
Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
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15
3 cups all-purpose flour
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16
1/4 teaspoon salt
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17
4 ounces unsalted butter, cold
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18
8 ounces shortening, cold
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19
1/2 cup ice cold water
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20
Special equipment: cheese grater
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21
Sift the flour and salt into a large mixing bowl.
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22
Using a cheese grater, grate the butter and shortening into the flour.
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23
Combine the mixture with your fingers until it resembles cornmeal.
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24
Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
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25
With your hands, shape the dough into 2 balls and flatten them into disks.
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26
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
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27
Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
