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1
Make the crust: Pulse the flour, sugar and salt in a food processor.
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2
Add the shortening and pulse until the mixture looks like cornmeal.
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3
Add the butter and pulse until it is in pea-size pieces.
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4
Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball.
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5
Divide between two pieces of plastic wrap.
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6
Shape each into a disk and wrap.
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7
Refrigerate until firm, at least 1 hour or overnight.
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8
Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl.
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9
Melt 2 tablespoons butter in a large skillet over medium-high heat.
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10
Add half of the apples; cook, stirring, until slightly softened, 5 minutes.
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11
Sprinkle with 1 tablespoon flour.
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12
Cook, stirring, until the juices thicken, about 1 minute.
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13
Transfer to a separate large bowl.
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14
Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples.
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15
Gently fold in the sour cream and vanilla paste.
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16
Let cool completely.
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17
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface.
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18
Ease into a 9 1/2 -inch deep-dish pie plate.
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19
Add the filling, slightly mounding it in the center.
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20
Refrigerate until ready to bake.
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21
Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes.
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22
Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface.
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23
Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself.
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24
Crimp with your fingers or a fork.
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25
Refrigerate until firm, 30 minutes.
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26
Combine the remaining 2 tablespoons sugar and the apple pie spice.
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27
Brush the top crust with the beaten egg and sprinkle with the spiced sugar.
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28
Make a few slits in the crust with a knife to let steam escape.
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29
Transfer the pie to the hot baking sheet and bake 15 minutes.
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30
Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes.
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31
(Tent with foil if the crust browns too quickly.)
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32
Transfer to a rack and let cool completely.
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33
Photograph by Con Poulos
