Grandmas Apple Pie - short crust pastry

Method

• Preheat the oven to 375 degrees F.
• Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle.
• Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
• Roll out the rest of the pastry to 1/4-inch thickness.
• Cut the pastry into 1/2-inch strips.
• On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang.
• Refrigerate the pie shell and lattice for at least 30 minutes.
• Meanwhile, cut the apple quarters into 1/4-inch thick slices.
• Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt.
• Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash.
• Arrange the apples in the pie shell and dab the top with pieces of cold butter.
• Slide the lattice top over the apples.
• Press the pastry of the lattice firmly on the crimped edge to seal the 2 together.
• Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 4 ounces unsalted butter, cold
• 8 ounces shortening, cold
• 1/2 cup ice cold water
• Special equipment: cheese grater
• Sift the flour and salt into a large mixing bowl.
• Using a cheese grater, grate the butter and shortening into the flour.
• Combine the mixture with your fingers until it resembles cornmeal.
• Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
• With your hands, shape the dough into 2 balls and flatten them into disks.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
• Yield: 2 pounds