Spiced Apple Pie

Ingredients FOR THE CRUST: 3 c. all-purpose flour, plus more if needed 1 tsp. kosher salt 1 1/2 sticks cold salted butter, cut into pieces 3/4 c. cold vegetable shortening, cut into pieces

1 large egg, lightly beaten 5 tbsp. ice water, plus more if needed 1 tbsp. distilled white vinegar 2 tbsp. coarse sugar, for topping 1/2 tsp. ground cinnamon, for topping 1/4 tsp. chipotle chile powder, for topping Heavy cream, for brushing

FOR FILLING: 6 tablespoons chopped salted butter 3 pound. peeled, thickly sliced Granny Smith apples One lemon juice

1/3 c. packed light brown sugar 1/3 cup granulated sugar 2 tablespoons all-purpose flour 1 tsp. ground cinnamon Kosher salt, 1/4 tsp

Directions For the crust, mix flour and salt in a large bowl. Mix butter and shortening with a pastry cutter until pebble-sized. Add egg.

Mix in the water and vinegar until just mixed, adding flour if too wet or water if too crumbly. Half the dough and make disks. Wrap in plastic and chill 30 minutes.

For the filling, melt 4 tablespoons butter in a large nonstick skillet over medium heat. After adding the apples and lemon juice, sprinkle the sugars and heat for 5 minutes until the apples soften.  

Start the liquids boiling and cook for 1 minute to glaze. Add flour, cinnamon, and salt. Simmer for 1 minute to thicken the filling. Allow to cool in a basin.

On a floured surface, roll the dough into a 13-inch round. Place in 9-inch pie plate. Dot the apple filling with the remaining 2 tablespoons butter.

Make a 13-inch circular from the remaining disk of dough on a floured board. Place the dough over the filling, fold the overhanging dough under itself, crimp the edges, and cut a few small holes in the top crust. Relax for 30 minutes.

Set a baking sheet on the bottom oven rack and preheat to 450 ̊. Mix coarse sugar, cinnamon, and chili powder. Brush cream on pie; sprinkle spiced sugar.

Place the pie on the hot baking sheet and lower the oven temperature to 375 ̊. Bake 1 hour until crust is brown and filling bubbling. Wrap the crust loosely in foil if it browns too rapidly. Transfer to rack to cool.