Big Apple Pie - pie crust

Method

• Preheat the oven to 375 degrees F.
• Prepare the piecrust and line a deep 10-inch pie pan.
• In a large bowl, combine the apples, walnuts, 1/2 cup sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt.
• Toss to coat the apples with the other ingredients and let sit for 10 minutes.
• Spoon the apple mixture into the prepared pie pan and dot the fruit with the butter slivers.
• Top with the second crust.
• Using a sharp knife, cut away the excess dough.
• Crimp the edges of the pie firmly to seal the dough.
• With a sharp knife, cut a decorative pattern of slits into the top crust.
• With a pastry brush, brush the cream over the top crust, and sprinkle the remaining 2 teaspoons of sugar over the top.
• Bake until the crust is golden and the juices begin to bubble, about 45 minutes to 1 hour.
• Remove from the oven and let cool at least 1 hour before serving.
• Preheat a griddle.
• To serve, slice the pie into 8 equal portions.
• Melt the remaining 2 tablespoons of butter on the griddle.
• Add the pie, and top each slice with a slice of cheese.
• Cook until the cheese melts and the bottom crust is golden brown, about 2 to 3 minutes.
• Serve hot with a scoop of vanilla ice cream on top.
• Double Pie Crust:
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into pieces
• 1/3 cup solid vegetable shortening
• 6 tablespoons ice water, or more as needed
• Sift the flour, sugar, and salt into a large mixing bowl.
• By hand incorporate the butter pieces and shortening, working with your fingertips until it comes together and forms small pea shapes.
• Work the ice water into the dough with your hands until it just comes together, being careful not to over-mix.
• Form the dough into 2 disk shapes, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out the 2 crusts on a lightly floured surface to fit into the pie pan.