The perfect apple pie

Instructions

• FOR PASTRY, stir flour with salt and 2 tbsp (30 mL) sugar in a bowl. Using a pastry blender, two knives or your fingers, cut in butter and shortening until coarse crumbs form. Make a well in the mixture.

• STIR in 1/4 cup ice-cold water with a fork to create a soft dough that can easily be formed into a ball. If needed, add remaining water 1 tbsp at a time. Dough should not be sticky. Divide in half. Form each half into a disc. Wrap with plastic wrap and refrigerate until cold, at least 1 hour or overnight.

• ROLL 1 disc, on a floured surface, into a circle about 12 in. (30 cm) wide using a floured rolling pin. Roll from centre to, but not over, the edge. Keep edges even. Loosely roll up around rolling pin. Then unroll over 10-in. pie plate. (You can use a 9-in. pie plate but you may not need all the filling.) Pat dough over bottom and up sides of plate, leaving 1/2-in. overhang. Don't prick. Refrigerate. Place rack in lowest position in oven and preheat to 425F (220C).

• PEEL and core apples for filling. Thinly slice. Place about 81/2 cups in a large bowl. Sprinkle 1 tbsp lemon juice overtop. Sprinkle with sugar, flour and spices. Toss to coat. Mound in pastry shell. Scatter diced butter overtop.

• ROLL remaining dough into a 13-in. circle. Roll around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang. Fold top edge under bottom edge. Press your index finger and thumb on inside edge of dough, while using your other index finger to press dough inward between your finger and thumb. Continue around edge. Cut small slits or a round hole in top crust for steam to escape.

• BRUSH with beaten egg white. (Don't let it pool or it will over-brown.) Sprinkle with sugar. Place pie on a baking sheet. Bake on bottom rack 10 min. Turn oven down to 350F (180C). Continue baking until crust is golden and apples are tender, about 1 hour. Cool on a rack 11/2 hours before cutting.