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1
Making the Crust:
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2
Combine flour and salt in a large bowl. Cut in cold butter/shortening with flour salt mixture until it starts balling up to the size of a pea or smaller.
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3
Knead the cold water into the flour mixture by spoonful until the bowl starts to clean itself or the dough start to feel slightly wet (make sure not to over knead!). Pack your dough carefully into a ball and put into a zip-lock bag and refrigerate it for at least 30 minute.
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4
Making the Filling (Preheat the oven to 450 F).
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5
Split the dough into halves, flour a flat surface, roll out into circle until 1/4 inch thick, and put into the pie pan. Place the pie pan back into the fridge along with the.
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6
Combine sugar, cinnamon, nutmeg, and cornstarch in a small bowl. Peel, core, and slice Granny Smith's to desired thickness (prefer 1/4 inch) and place inside large bowl. Add lemon zest and sugar mixture to the apples until evenly distributed.
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7
Place apples into into pie crust one layer at a time. In between layers add drops of softened butter, about 5 small drops on each layer. Once apples are all in, add the extra juice from the bottom of the bowl.
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8
Roll out your top crust on a floured surface, Place your top crust on the pie (if not lattice, make sure to cut about 3 finger length slits in the top for the steam to escape).
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9
Beat 1 egg and brush over the pie crust. Sprinkle cinnamon sugar mixture to the crust until completely covered.
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10
Bake for 10 minutes at 450 F (put a cookie sheet a rack beneath your pie in case it dribbles over).Turn oven down to 350 F and bake for 50 minutes.
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11
Take it out and set on cooling rack. Let it cool completely and then enjoy!
