2 sticks (16 Tbsp.) unsalted butter, chilled, cut into pieces
2 tablespoons vegetable shortening, chilled
3 1/2 pounds Granny Smith apples, peeled, cored, sliced
3/4 cup light brown sugar
5 tablespoons all-purpose flour
1 tablespoon cornstarch
zest of 1 lemon
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon cinnamon
pinch ground nutmeg
pinch ground cloves
2 tablespoons unsalted butter, chilled, cut into small pieces
1 large egg
1 tablespoon milk
1 tablespoon sugar
How to Make It
Make crust: Mix flour, sugar and salt. Cut in butter and shortening. Add 1/3 cup ice water; mix until dough holds together. Divide and form into 2 disks. Wrap; chill for 45 minutes.
Preheat oven to 400°F. Roll out one disk to an 11-inch round; place in 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second disk.
Make filling: Toss apples, sugar, flour, cornstarch, lemon zest and juice, salt and spices. Spoon into pie plate. Dot with butter. Whisk egg with milk. Brush overhang with glaze, place pastry on top. Trim to 1/2 inch. Crimp pastry to seal.
Brush pie with glaze; sprinkle with sugar. Cut slashes in top crust to vent. Place pie on rimmed cookie sheet lined with foil; bake 15 minutes. Lower temperature to 350°F; bake 55 minutes, until crust is golden and filling