Chai Apple Pie
Whirl 2 1/2 cups flour with 2 tbsp sugar and salt in a food processor. With motor running, drop 1/2 cup butter and shortening through feed tube until coarse crumbs form. Gradually add ice-cold water until dough comes together. Dough shouldn't be sticky. Divide in half. Form each half into a disc. Wrap with plastic wrap and refrigerate until cold, at least 1 hour or overnight.
Roll 1 disc, on a floured surface, into a circle about 12" wide using a floured rolling pin. Roll from centre to (but not over) the edge. Keep edges even. Loosely roll up around rolling pin, then unroll over 9 1/2" deep-dish pie plate. Pat dough over bottom and up sides of plate, leaving 1/2" overhang. Don't prick. Refrigerate. Place rack in lowest position in oven and preheat to 425°F.
Peel and core apples. Slice into 1/2" wedges. (There should be about 10 cups total.) Place in a large bowl. Sprinkle with 1 tbsp lemon juice, then sugar and flour. Toss to coat. Mix spices with apples. Mound in pastry shell. Scatter diced butter over top.
Roll remaining dough into a 13" circle. Roll around rolling pin, then unroll over filling. Trim edges, leaving 1" overhang. Fold top edge under bottom edge. Press your index finger and thumb on inside edge of dough, while using your other index finger to press dough inward between your finger and thumb. Continue around edge. Cut small slits or a round hole in top crust for steam to escape.
Brush with beaten egg white. (Don't let it pool or it will over-brown.) Sprinkle with coarse sugar. Place pie on a baking sheet. Bake on bottom rack 10 minutes. Turn heat down to 350°F. Continue baking until crust is golden and apples are tender, about 1 hour and 10 minutes. Cool on a rack 1 1/2 hours before serving.
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Last updated: September 9th, 2020
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