Jumbo Apple Pie

Ingredients:

For the crust:

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

For the filling:

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

1 teaspoon vanilla

dash of nutmeg

1 teaspoon cinnamon

8 Granny Smith apples-peeled and sliced

egg wash (egg whites only from one egg)

Directions:

For the crust:

1) Dice the butter and return it to the refrigerator while you prepare the flour mixture.

2) Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.

3) With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. 

4) Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Roll the dough partly over a rolling pin, then carry it over to the pie pan. Drape it across, and readjust if necessary. Trim the edges slightly, leaving about an inch of overhang. Repeat with the top crust after adding the filling.

For the filling:

1) Preheat oven to 425 degrees F (220 degrees C).

2) Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, cinnamon, vanilla, and nutmeg, and bring to a boil. Reduce temperature and let simmer.

3) Fill prepared crust with apples, mounded slightly. Cover with top crust, trimming slightly. Roll the edges up slightly. Cut four slits in the top of the pie. Cover with egg wash. If desired, use leftover dough trimmings to cut out shapes, which can be stuck on top of the pie. Cover them once more with egg wash. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Filling from MOSHASMAMA (allrecipes), crust from Ina Garten (Food Network), both adapted slightly