Classic apple pie

Recipe Mari Loewen

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A delicious traditional apple pie, made with fresh picked apples and the flakiest homemade pastry. It's heartwarming and delicious and well worth the effort.

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Ingredients

Filling

6 apples, peeled, cored and sliced (use a variety of apples, including Granny Smith)

3 tablespoons all-purpose flour

1 teaspoon lemon zest, finely grated

1 teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon nutmeg

⅔ cup plus 1 tablespoon sugar

¼ teaspoon sea salt

1 tablespoon lemon juice

Pastry

1 cup all-purpose flour

½ teaspoon salt

⅓ cup cold vegetable shortening

1 tablespoon cold butter

2 tablespoons water

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Preparation

Preheat oven to 425°F.

For pastry, butter 9-inch pie pan. In food processor, place flour, salt, and shortening and pulse for few second increments, until are pea-sized mixture. Add water and pulse few second again to just combine. Remove dough and divide into 2 balls, place each on large sheet of plastic wrap, with wrap gather into ball and wrap tightly. Chill for 30 minutes in refrigerator. Roll each out to ¾-inch thickness and cover with tea towel until filling is ready.

For apple filling, in large mixing bowl, combine all ingredients, adding apples and flour last. Toss by hand until apples are well coated. Place one rolled pastry into 9-inch pie plate; spoon all filling into shell heaping high using all mixture. Cover with remaining pastry and trim to edge of pie plate with kitchen shears; pinch and crimp edges. Cut steam vents into top of pie and bake for 20 minutes; reduce oven temperature to 375° and bake another 30 minutes or until golden. Serve warm.