Rustic Apple Pie - flour

Method

• To prepare pastry: In a food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time pulsing after each addition, until large moist crumbs just begin to form.
• Shape dough into 2 balls, 1 slightly larger than the other. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes.
• Meanwhile, preheat oven to 400 degrees F. Place a cookie sheet on rack in lower third of the preheating oven to bake pie on later.
• To prepare apple filling: In a large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
• On a lightly floured surface, with floured rolling pin, roll the larger disk of dough into 12-inch round. Ease dough into a 9 1/2-inch deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edges, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
• Roll remaining disk for top crust into a 12-inch round. Center the round over the filling. Trim pastry edges, leaving 1-inch overhang; reserve trimmings. Fold overhang under; bring it up over pie-plate rim and pinch to form a stand-up edge, then make a decorative edge however you like. Brush crust with some egg white. Cut short slashes in the top crust, to allow steam to escape during baking. Then sprinkle crust with sugar.
• Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through the slits in the crust. To prevent over-browning, cover pie loosely with a tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Serve a la mode, with vanilla ice cream.