Apple Pie
This apple pie is the best apple pie you’ve ever made, guaranteed.
crust:
2 ½ cups all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
½ cup cold butter, broken into small pieces
5 tablespoons cold vegetable shortening
10 cold tablespoons cold water
1- In a medium-sized bowl, measure out the flour, sugar, and salt. Add the chilled butter pieces and shortening. Cut them in with the flour with a knife/fork or even with your hands until mixture resembles coarse crumbs.
2- Add the ice water. Knead until dough holds together.
3- Turn the dough onto a lightly floured surface. Knead it together, and then divide in half. Flatten each half into a disk and wrap in saran wrap. Chill in the refrigerator for at least half an hour or overnight.
4- On a lightly floured surface, roll out one disk into a 9-inch round, about ¼ inch thick. Fit dough into 9-inch round pan, pressing into the edges. Roll out the other disk to the same size and leave aside to use as top.
filling:
9 medium-sized apples
1 lemon, squeezed
¼ cup brown sugar
⅓ cup unsweetened coconut
2 teaspoons cinnamon (or to taste)
¼ cup flour
pinch of salt
1- Heat oven to 380° F
2- Peel, core, and slice the apples into ½ inch cubes, all the while adding lemon juice on each layer of apples in the bowl to keep them from turning brown.
3- Mix in the rest of the ingredients.
4- Pour apple mixture into pastry-lined pan. Cover with top crust and seal the edges well. Cut small slits in the top with a knife to allow vapour to escape.
5- Bake for 40-50 minutes, or until crust is brown and juice begins to bubble through slits in the crust.