Ingredients

Pie Dough

• 2 ½ cups unbleached all-purpose flour, plus extra for dusting
• 2 Tablespoons granulated sugar
• 1 teaspoon table salt
• 8 Tablespoons vegetable shortening, chilled and cut into ½-inch pieces
• 12 Tablespoons unsalted butter, chilled and cut into ¼-inch pieces
• 6–8 Tablespoons ice water

Apple Filling

• ¾ cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon lemon zest (from 1 medium lemon)
• ¼ teaspoon table salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• 1 Tablespoon lemon juice
• 2 pounds (907 grams) McIntosh apples, peeled, cored, and sliced ¼ inch thick
• 1 ½ pounds (680 grams) granny smith apples, peeled, cored, and sliced ¼ inch thick
• 1 egg white, lightly beaten
• 1 Tablespoon granulated sugar for topping

Instructions

Process

Process the flour, sugar, and salt together in a food processor for about 5 seconds until combined. Scatter the shortening over the top. Process again for 10 seconds, until the mixture resembles coarse cornmeal. Scatter the butter over the top. Pulse the mixture about 10 times, until it resembles coarse crumbs.

Transfer the mixture to a large bowl. Sprinkle 6 tablespoons of ice water over it. Stir and press the dough together with a stiff rubber spatula until it sticks together. Divide the dough into 2 even pieces. Place each piece on a sheet of plastic wrap and flatten into a 4-inch disk. Wrap each disk tightly and refrigerate for 1 hour. Before rolling out the dough, let it sit on the counter for 10 minutes to soften slightly.

Roll one disk of dough into a 12-inch circle on a lightly floured counter. Loosely roll the dough around the rolling pin, then gently unroll it onto a 9-inch pie plate. Let any extra dough hang over the edge. Gently ease the dough into the plate by lifting the edge with one hand while pressing the bottom with the other. Leave any overhanging dough in place. Wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes. Roll the other disk of dough into a 12-inch circle on a lightly floured counter. Transfer it to a parchment-lined baking sheet, cover it with plastic, and refrigerate for 30 minutes.

Adjust the oven rack to position 3 in Wolf M, E Series, Dual Fuel Range, or Induction Range Oven.

Filling

In a large bowl, mix together ¾ cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, and allspice. Add the lemon juice and apples, and toss until everything is combined. Spread the apples and their juices into the dough-lined pie plate. Mound the apples slightly in the middle.

Loosely roll the second dough round around the rolling pin, then gently unroll it over the filling. Trim the overhanging dough to about ½ inch beyond the edge of the pie plate. Pinch the edges of the top and bottom crusts firmly together. Tuck the overhang under itself, so the folded edge is flush with the edge of the pie plate. Crimp the dough evenly around the edge with your fingers. Cut four 2-inch slits in the top crust. Brush the surface with the beaten egg white and sprinkle with the remaining 1 tablespoon of sugar.

Place the pie on a baking sheet. Put it in the Wolf M series oven at position 3. Select Gourmet Mode, baked goods, pie, double-crusted. Set a timer for 55 minutes as a check. Continue baking until the juices from the apples are bubbling. Let the pie cool on a wire rack for about 4 hours until it reaches room temperature. Serve.