...adapted by Sarabeth
Crust:
2 2/3 cups flour (400g) (can use half all-purpose and half w.w. pastry)
1 tsp. Salt
1 cup plus 1 tbsp (200g) Spectrum Organic Non-hydrogenated shortening
7-8 tbsp. Ice water
Filling:
8-9 cups apples, peeled, cored, and sliced into 1/4”x1” slices
1 Tbsp. Lemon juice
1/3 cup All-purpose flour
2/3 cup White sugar or sucanat
pinch salt
1 tsp. Cinnamon
¾ tsp. Nutmeg
3 Tbsp. Butter or Earth Balance non-dairy spread
1.Mix flour and salt for crust; cut in shortening until lumps are the size of small peas. Add water by the tablespoon, pressing the dough together so that you can use as little water as possible to make a workable dough (but don't work it much!)
2.Roll half of the dough between wax paper or parchment, so that it's slightly bigger than it needs to be to fit inside a greased 9” ceramic/glass pie pan (preferably deep-dish). Carefully remove the top layer of paper, and flip and then transfer bottom crust to pan before removing the second layer of paper.
3.Roll the other half of the dough between two more pieces of wax paper, nearly as big as the first dough circle.
4.Set a heavy, rimmed baking sheet on the lowest rack of the oven; preheat oven to 425f.
5.Mix all filling ingredients except the butter; mound the spiced apples into the prepared bottom crust, making sure that none of the sugary mixture is sticking out of the pan (the two crusts can't attach well if there are apple pieces between).
6.Place pats of butter over the top of the apples.
7.Carefully remove one layer of paper from the top crust; gently flip the crust and center it on top of the mound of apples. Remove the final layer of wax paper, and gently crimp and fold under the pie crust. Cut decorative vents in the top crust.
8.Shield the edges of the crust with aluminum foil or pie crust protectors. Set the pie on the preheated baking sheet and bake for 40-50 minutes, or until apples are tender and the juices are bubbling.