A holiday classic from the Toronto chef.
3 cups all-purpose flour
1/2 tsp salt
1/4 lb. unsalted butter
1/2 lb. shortening
3/4 cup cold water
7 royal gala apples, peeled and sliced
1/2 cup sugar
1/2 tsp salt
1/2 tsp ground clove
1/4 tsp cinnamon
Zest of 1 lemon
4 tbsp cold butter, cubed
Step 1: Sift the dry ingredients together in a large bowl.
Step 2: Crumble in cold butter and shortening and mix to resemble a mealy texture.
Step 3: Pour 1/2 cup water into dry ingredients. Mix together to form a doughy ball. If the mixture feels too dry, add the remaining water. Knead gently on floured surface for 1 minute.
Step 4: Divide dough in half and shape into two 8" discs. Wrap each in plastic wrap and refrigerate for at least 1 hour before rolling.
Step 5: Preheat oven to 425°F.
Step 6: Let the dough sit at room temperature for 10 minutes, then roll into two 14" circles.
Step 7: Line a 10" pie plate with one circle of dough, trim edges and return to fridge.
Step 8: Mix the apples, sugar, salt, ground clove, cinnamon and lemon zest in a large bowl.
Step 9: Place the apple mixture in the pie plate and dot with butter. Brush around the edge of the dough with water or an egg wash. Place other 14" circle of dough on the pie and seal by crimping the edges together to prevent the juice from spilling over during baking. Cut six tiny "X"s into the top of the dough to allow the steam to escape during the baking. Brush top with egg wash and decorate with cutouts of dough scraps, if desired.
Step 10: Bake for 15 minutes at 425°F then turn temperature down to 350°F and continue baking for another 30 minutes. Let pie cool completely before you slice and serve.
Find more recipes from Donna Dooher in this Online TV segment.