All-Season Classic Apple Pie

1. Prepare the dry ingredients

Combine 2.5 cups of unbleached all-purpose flour, 2 tablespoons of granulated sugar, and 1 teaspoon of table salt in a food processor. Pulse for about 5 seconds to ensure the dry ingredients are evenly distributed.

2. Add shortening

Add 8 tablespoons of chilled vegetable shortening and process for about 10 seconds until the mixture resembles coarse cornmeal.

3. Add butter

Add 12 tablespoons of chilled unsalted butter and pulse 10 more times until the mixture looks like coarse crumbs.

4. Transfer and add water

Transfer the mixture to a large bowl. Gradually add 6 to 8 tablespoons of ice water, stirring with a stiff rubber spatula until the dough sticks together.

5. Divide and refrigerate

Divide the dough in half, shape into disks, and wrap each in plastic wrap. Refrigerate for at least 1 hour.

6. Roll out the first dough disk

Once chilled, roll out one dough disk on a lightly floured surface into a 12-inch circle. Carefully line a 9-inch pie plate with the dough, allowing the excess to hang over the edge. Chill the dough-lined plate for 30 minutes.

7. Prepare the top crust

Meanwhile, roll out the second disk of dough into another 12-inch circle on a piece of parchment paper. Transfer this to a baking sheet and refrigerate until needed.

8. Preheat oven

Preheat your oven to 500°F and place a rimmed baking sheet on the middle rack to heat up.

9. Prepare apple mixture

In a large bowl, mix 0.75 cups of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of lemon zest, 0.25 teaspoon each of table salt, ground nutmeg, and ground cinnamon, and 0.125 teaspoon of ground allspice. Add 1 tablespoon of lemon juice and your prepared apple slices, ensuring all the fruit is evenly coated.

10. Fill the pie plate

Fill the pie plate with the apple mixture, mounding the apples slightly in the center. Place the second dough circle over the filling, trimming the edges to 0.5 inch beyond the lip of the pie plate. Crimp the edges to seal and cut four 2-inch slits in the top crust to allow steam to escape.

11. Brush with egg white and sprinkle with sugar

Brush the top with a lightly beaten egg white and sprinkle with 1 tablespoon of granulated sugar.

12. Bake the pie

Place the pie on the preheated baking sheet and reduce the oven temperature to 425°F. Bake for 25 minutes. Then, lower the temperature further to 375°F and bake for an additional 30-35 minutes, or until the juices are bubbling and the crust is deep golden brown.

13. Cool the pie

Once baked, allow the pie to cool on a wire rack for at least 4 hours to let the filling set properly.