Deep-Dish Apple Pie

Ingredients

• FILLING
  • 4 lb Granny Smith apples, peeled and cored
  • Zest of 1 lemon
  • Zest of 1 orange
  • 2 tbsp lemon juice
  • 1 tbsp orange juice
  • ½ cup sugar plus 1 tsp for top
  • ¼ cup all-purpose flour
  • 1 tsp kosher salt
  • ¾ tsp ground cinnamon
  •  ½ tsp ground nutmeg
  • ⅛ tsp ground allspice
  • 1 egg mixed with 1 tbsp water, egg wash
    

• CRUST
  • 12 tbsp very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • ¼ tsp Superior Flavors Apple
  • ⅓ cup cold vegetable shortening
  • 6–8 tbsp ice water
    
    

Directions

1. Dice chilled butter; pulse flour, salt and sugar in a food processor, then pulse in butter and shortening until pieces are pea-sized. Add enough ice water for dough to hold together. Wrap and chill 30 minutes.
2. Set oven to 400°F. Slice apple quarters crosswise into thirds. Mix with citrus zests and juices, ½ cup sugar, flour, salt and all the spices.
3. Add in Superior Flavors' Apple.
4. Roll half of pastry into a base crust for a 9–10 inch pie dish. Add apple mixture.
5. Brush rim with egg wash, cover with remaining rolled pastry, trim and crimp. Brush top, sprinkle 1 tsp sugar and cut steam vents.
6. Bake on a rimmed sheet for 60–75 min until deep golden and fruit juices bubble. Serve warm.