Cooks Illustrated Apple Pie

I made this for years. Miles’ favorite thing in the world is apple pie so he gets one on his birthday every year. And I also do one at Thanksgiving. This was the first thing I ever baked that received overwhelming compliments when I served it, so it’s kind of a good luck charm.

I also love the Smitten Kitchen apple pie. So I make them both.

INGREDIENTS

For the crust:

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour

• 1 teaspoon table salt

• 2 tablespoons sugar

• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices

• 1/2 cup cold vegetable shortening, cut into 4 pieces

• 1/4 cup cold vodka

• 1/4 cup cold water

For the Filling

1. 3/4 cup granulated sugar

2. 2 tablespoons all-purpose flour

3. 1 teaspoon lemon zest from 1 medium lemon

4. 1/4 teaspoon table salt

5. 1/4 teaspoon ground nutmeg

6. 1/4 teaspoon ground cinnamon

7. 1/8 teaspoon ground allspice

8. 1 tablespoon lemon juice

9. 2 pounds McIntosh apples, peeled, cored, and sliced 1/4 inch thick

10. 1 1/2 pounds Granny Smith apples, peeled, cored, and sliced 1/4 inch thick

11. 1 egg white, beaten lightly

12. 1 tablespoon granulated sugar, for topping

Directions

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

4. Mix 3/4 cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, and allspice together in large bowl. Add lemon juice and apples and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.

5. Place pie on heated baking sheet, heat oven to 425 degrees, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer.

6. Let pie cool on wire rack to room temperature, about 4 hours. Serve.