-
1
In a food processor combine the flour and salt and process for a second to blend.
-
2
Add the butter and shortening and process, by pulsing the machine, for a few seconds or until the mixture resembles coarse meal.
-
3
Add ice water a bit at a time and pulse for a few seconds just until combined.
-
4
Remove the dough from the processor.
-
5
Divide the dough into equal two pieces.
-
6
Flatten each piece into a round flat disk, wrap and refrigerate for an hour.
-
7
Lightly flour a pastry board or kitchen counter.
-
8
Take one piece of pastry out of the refrigerator.
-
9
Lightly flour your rolling pin.
-
10
Roll the dough, starting from center of the round, and working up in one direction only, turning the pastry continuously to prevent it from sticking to the counter.
-
11
Using a 9inch pie plate as guide, roll out your pastry so it is 1/8th-inch thick and about 2 inches wider in circumference than the pie plate.
-
12
Brush off excess flour and fold pastry circle in half and in half again so that it forms a triangle.
-
13
Set point of dough in center of pie plate and unfold it gently.
-
14
Allow pastry to hang over edges gently.
-
15
Fill the dough (see below for filling).
-
16
Roll out second piece of pastry in same manner but after you have folded it in quarters, cut some decorative little vents into it.
-
17
Reserve, covered.
-
18
Preheat the oven to 425 degrees.
-
19
Set shelf in middle of oven.
-
20
Peel, core and slice the apples into eighths.
-
21
Grate the zest and juice the lemon.
-
22
In a mixing bowl toss the apples with grated lemon zest and juice, sugar, flour, cinnamon and butter.
-
23
Mound the apples, making them as high as possible in the center.
-
24
Lay the second round of pastry over the apples, pressing top and bottom crusts together.
-
25
Trim edges with scissors, leaving a bit of an overhang (about 1/2-inch).
-
26
Fold the overhang over the top and press together.
-
27
Crimp the rim with a fork or press with your fingers.
-
28
Set pie on a baking sheet and bake for 15 minutes.
-
29
Lower the heat to 350 degrees and bake for another 35 to 40 minutes or until golden.
-
30
(Check pie halfway through baking time and protect edging with foil if necessary.)
-
31
Remove pie from oven and cool on a wire rack until warm.
-
32
Serve with wedges of sharp cheddar cheese for dinner (or with vanilla ice cream for dessert).
-
33
one double crusted pie, serving 4 to 6
