THREE APPLE PIE
Flaky Pastry Crust
5 tablespoons shortening
4 tablespoons unsalted butter at room temperature
1 small egg lightly beaten or 1 large egg yolk
4 tablespoons water
1/8 teaspoon salt
2 cups unbleached flour
1 teaspoons butter for coating the pie plate
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly-grated nutmeg
5 large tart apples ( Granny Smith, Jonagold, Golden Delicious)
Crust: Blend shortening and butter in the workbowl of a food processor or mixer. Add the egg and water and process until smooth. Measure in the salt and all but two tablespoons of flour. Process just until a dough forms. If moist to the touch, pulse in remaining flour. Scrape out the dough and press into a disk. Wrap in wax paper and refrigerate for 30 minutes.
Apple filling: Stir together the sugar and spices in a large mixing bowl. Peel, quarter, core and slice the apples. Toss them in the sugar and spices. Hold for assembly.
Assembly: Preheat the oven to 400 degrees. Butter the bottom and sides of the pie pan.
Divide the dough into pieces, one piece twice the size of the other. Roll out larger piece between sheets of wax paper into a circle 1" wider than the rim of the pan. Lift off the top wax layer and turn the dough into the pan. Pull off the second sheet. Press the bottom layer from the edge rather than stretching dough from the center to fit the pan.
Spoon the apples over this layer.
Roll out the remaining piece of dough as you did the first. Lay it over the filling. Bring the edges over the cover and seal by either crimping or fluting. Cut decorative steam holes in the lid.
Bake for 45 minutes or until the top is browned and juices are bubbling.