Traditional Apple Pie - flour

Method

• Preheat oven to 400* F. To prepare pie crust, combine flour and salt in a large mixing bowl.
• Cut in the shortening until pieces are the size of small peas.
• Sprinkle 6 Tbs.
• water over the flour, and gently toss with a fork.
• Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined.
• Divide the dough in half, and form each half into balls.
• Wrap each ball in plastic wrap and refrigerate.
• In a large mixing bowl toss the apples with lemon juice.
• Combine the sugar, flour, brown sugar, cinnamon, and nutmeg.
• Add the apples and toss until completely coated.
• Set mixture aside.
• On a lightly floured surface, roll out one ball into a 12" circle, and place into a 9" pie plate.
• Transfer the apple mixture into the pastry lined pie plate.
• Cut the butter into small cubes and add to apple mixture.
• For the top crust, roll out remaining dough.
• place on top, and seal and flute the edge.
• Cut slits on top crust to allow steam to escape.
• To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie.
• Cover pie with foil to prevent over browning, and bake for 25 minutes.
• Remove foil and bake an addtional 25 minutes until crust is golden and apples are tender.