6 granny smith apples (2 1/2 to 3 lb.) peeled, quartered and sliced 1/2 inch thick
2 1/4 cups plus 2 Tbsp. flour
1 cup plus 2 Tbsp. sugar
1 tbs p. frsh lemon juice
3/4 tsp ground cinnamon, divided
1 egg, separated, white beaten slightly
1/2 cup ice water, plus more if necessary
1/2 tsp salt
1/3 cup chilled vegetable shortening, cut into small pieces
6 Tbsp unsalted butter, chilled and cut into small cubes, divided
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Let's Make It
Position a rack in the middle of the oven and preheat to 400°F. Line a large baking sheet with foil. In a large bowl, toss together the apples, 2 Tbsp. flour, 1 cup sugar, the lemon juice and 1/2 tsp. cinnamon. In a small bowl, beat the egg yolk with the ice water. In a large bowl, combine the remaining 2 1/4 cups flour and the salt. Add the shortening and 5 Tbsp. butter, using your fingertips, blend until the mixture and stir with a fork until the dough just holds together, adding a little more ice water if necessary.
On a work surface, gather the dough into a ball, kneading slightly. Divide the dough into 2 pieces, 1 slightly larger than the other, and form into disks. Refrigerate the smaller piece. Lightly flour the work surface. Using a floured rolling pin and working from the center outward, roll out the larger dough disk into a 13" round, rotating the dough and dusting the work surface with flour as necessary. Roll the round onto the rolling pin and unroll over a 9" pie dish; fit the dough into the dish, letting the excess hang over the edges. Transfer the apple filling into the pie shell in a mound; dot with the remaining 1 tbsp. butter
Scrape the rolling pin and work surface clean, and then dust with flour. Roll out the remaining dough into an 11" round. Roll the round onto the rolling pin and unroll over the filling. Trim the excess dough, leaving a 1" border. Roll up the edges of the crusts and crimp. Brush the top crust with the beaten egg white and sprinkle with the remaining 2 tsp. sugar mixed with the remaining 1/4 tsp. cinnamon. Cut 3 vents in the center of the pie.
Place on the prepared baking sheet and bake until golden, about 30 minutes. Rotate the pie, reduce the heat to 350°F and bake until the pie is deep golden, about 30 minutes longer. Transfer to a rack to cool completely.