American Cinnamon Apple Pie with Double Crust (10 Slices)

Whisk 315g flour and 1 tsp salt; cut in 85g cold butter and 130g cold shortening until coarse crumbs with pea-sized fat pieces remain.

Add ice water one tablespoon at a time, stopping when the dough clumps (up to 120ml). Divide into two flat discs, wrap and chill for at least 2 hours.

On a lightly floured surface roll one disc to 30cm diameter and line a 23cm pie dish 4–5cm deep; refrigerate while keeping the second disc cold.

Peel, core and slice about 8 apples 0.6cm thick to obtain 1,250g. Toss with 100g sugar, 31g flour, 15ml lemon juice, 1 1/2 tsp cinnamon and 1/4 tsp each allspice and nutmeg.

For the optional pre-cook, gently stir the apple filling over medium heat in a large skillet about 5 minutes until just beginning to soften; set aside to cool.

Preheat oven to 204°C. Pile apple filling into the chilled shell. Roll the second disc to 30cm, cut into strips, weave a lattice and seal the edges.

Beat one egg with 15ml milk and brush lightly onto the lattice crust; optionally sprinkle 1 tsp coarse sugar.

Bake on the middle oven rack at 204°C for 25 minutes, with a tray below to catch bubbling juices.

Reduce heat to 190°C, shield darkening edges with foil, and bake another 35–45 minutes until golden and bubbling. Filling reaches about 93°C when ready.

Cool on a rack at least 3 hours before cutting into 10 slices. Beware burns from the hot sugary filling and pan.

Cover and refrigerate leftover pie, using within a conservative 3–4 days; because it includes egg wash and milk, avoid prolonged room-temperature storage.