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1
Preheat oven to 400 degrees F.
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2
Combine all the dry ingredients in a large mixing bowl.
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3
Add shortening and butter.
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4
Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.
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5
Drop by drop, add the cold water.
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6
Mix in with the fingertips, not hands, as the palms will warm the dough.
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7
Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.
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8
Divide dough into 2 pieces and place 1 piece of dough in plastic warp.
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9
Press down to form a disk.
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10
This will make rolling out easier after chilling.
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11
Lightly spray a deep 9-inch pie pan with cooking spray.
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12
Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge.
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13
Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling.
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14
Makes pastry for 9-inch double-crust pie.
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15
Preheat oven to 425 degrees F.
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16
Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups).
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17
Toss with the lemon juice in a bowl.
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18
In a separate bowl combine sugars, flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat.
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19
Whisk together egg and bourbon.
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20
Fold into apple mixture.
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21
Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples.
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22
Roll out remaining pastry.
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23
Cut slits in pastry to allow steam to escape.
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24
Lightly brush egg wash around edge of pie.
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25
Cover pie and trim overhang.
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26
Turn edges under flush with the rim; crimp all around to make a stand-up edge.
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27
Bake pie at 425 degrees F for 40 minutes, or until top is golden brown and juices are bubbling up.
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28
Remove from oven and sprinkle with vanilla sugar, if desired.
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29
Cool on wire rack.
