Mile High Apple Pie
- 10 large apples (Granny Smith, Rome, Fuji)
- 4 TBL of unsalted butter
- ½ tsp of almond extract
- ½ cup of coarse sugar
- 2 tsp of ground cinnamon
- 1 lemon
- 2 TBL of all purpose flour
- 2 ½ cup of all purpose flour
- ¾ cup of cold unsalted butter
- ¼ cup of chilled shortening
- 1 tsp of salt
- 1 ½ tsp of sugar
- ½ cup of cold water
- ¼ tsp of nutmeg
- 1 egg
Mix flour, salt, sugar, and nutmeg with a dough mixer or food processor. Quickly cut butter and shortening mixture, slowing adding cold water until it’s all combined. Split into two pieces, wrap it in plastic wrap, and chill for half an hour.
Peel and core apples, slicing the apples very thin. Mix slices with flour, sugar, cinnamon, almond extract, and lemon juice.
Roll dough out to 1/8th inch thick. Press into pie pan. Stack the apples, one by one, into the pie shell, stacking as high as you can. Pour remaining filling over apples. Roll out second crust to 1/8th of an inch and lay over apples. Fold bottom crust under and crimp - trimming extra crust where necessary.
Cut 2in vents 1/4in deep on top of crust with a sharp knife. Whisk eggs and cold water. Brush mixture over the top crust and dust with sugar.
Bake at 375 degrees for 60 minutes. Cover the top with foil if it browns too quickly.