- Strictly from Hunger by S.J. Perelman
“Good apple pies are a considerable part of our domestic happiness.” – Jane Austen
There's nothing more American than apple pie. Its the quintessential American foodstuff, the symbol of American bounty, ingenuity, and simple good taste. In its original medieval English form "pie," like its French counterpart "pate," meant bits and pieces of meat baked in pastry. It's named after the magpie, a bird known for collecting odds and ends. Over time this catchall savory evolved into the sweet, firmly crusted open-faced tarts of rhyme and fable, arriving in North America with colonists, where the crust became more tender and flaky, the fillings were topped with meringue or a second crust, and the pie was served in its baking dish, not removed from the pan like in the old country. - Excerpt from the article Crust never sleeps by Matthew Stafford
- Process flour, sugar, salt in processor until combined. Scatter shortening over top and process approx. 10 seconds until texture is like course sand. Scatter butter pieces on top, short pulses, process mix until like coarse crumbs, approx. 10 pulses. Transfer to bowl.
- Sprinkle 6 tbsp of ice water over mixture. Stir, and press the dough together with a stiff rubber spatula until dough sticks. Add another tbsp if dough doesn't come together.
- Divide dough into 2 even pieces, flatten into 4-inch disk. Wrap in plastic, and put in fridge for 1 hour. Let soften slightly at room temp before rolling out.
- Preheat oven 500° F. Toss apples with 3/4 cup sugar, flour, lemon juice, lemon zest, salt, spices. Set aside.
- Roll out bottom crust into 12-inch circle. Fit dough gently down into pan. Trim pastry with scissors about 1" beyond the edge of the pie pan. Spread apples in uncooked pie crust bottom. Roll out top crust into 12-inch circle. Lay over top crust. Trim edges to same length as bottom crust. Fold and tuck under edges. Brush with egg white, sprinkle with sugar.
- Lower oven to 425° F. Bake for 25 minutes, or until top crust is golden. Rotate pan and lower oven again to 375° F and bake another 30-35 minutes until liquid is bubbling. Cool.