What You Need

1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples (combine Granny Smith with Red Delicious)
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white

Double-Crust Pie

11 ounces All Purpose Flour
0.3 ounces Salt
0.27 ounces Sugar
6 ounces cold Butter, cut into small squares
2 ounces shortening
2 ounces cold water

How to Cook

Double-Crust Pie

Mix flours, salt & sugar
Add cold butter & shortening, mix until the fat breaks down to pea size
Drizzle water and mix only until it combines
Finish kneading by hand for 3 to 4 minutes until dough is combined and smooth
Wrap in plastic wrap and chill for at least 1 hour. You can also freeze up to 3 months

Apple Pie

Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil.

Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.