Yes, it is as American As Apple Pie, but you are in for a tasty surprise with this new twist.
Makes one 9 inch double-crust deep-dish pie; Serves 8
For The Pastry
2 2/3 cups (13 ½ oz/425 g)
all-purpose (plain) flour
2 tablespoons sugar
½ teaspoon salt
½ cup (4 oz/125 g) vegetable
shortening, chilled and diced
½ cup (4 oz/125 g) cold
unsalted butter, diced
1 egg
3-4 tablespoons ice water
For The Filling
7-8 mixed large sweet and
tart apples, peeled, quartered,
cored, and cut into slices
¼ inch (6 mm) thick
¾ cup (6 oz/185 g) sugar
¼ cup (1 ½ oz/45 g)
all-purpose (plain) flour
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon (each) ground cinnamon and ground nutmeg
1 vanilla bean, split
For The Glaze:
1 tablespoon sugar
¼ teaspoon (each) ground cinnamon and ground nutmeg
1 tablespoon milk
Optional: Whipped Cream Topping
To make the pastry in a food processor, concentrate the flour, sugar, and salt. Process to mix. Add the shortening and butter. Using on-off pulses, cut them in until the compound resembles base meal. In a small bowl, whisk together the egg and 3 tablespoons ice water until blended. With the motor running, slowly pour whisked egg and water into the flour compound and process until moist clumps form. Add more water by teaspoons if the dough is too dry. Form into a ball and divide in half. Flatten each half into a disk. Wrap separately in plastic wrap and refrigerate for 1 hour or for up to 1 day.
Position a rack in the lower third of the oven and preheat to 400 degrees F (200 degrees C). To make the filling, in a large bowl, concentrate the apples, sugar, flour, lemon zest and juice, cinnamon, and nutmeg. Scrape the vanilla bean seeds into the bowl. Mix well.
Roll 1 dough disk in the middle of sheets of waxed paper into a round 13 inches (33cm) in diameter. Exchange the pastry to a deep pie dish 9 inches (23 cm) in diameter and 2 inches (5cm) deep, discarding the paper, and slowly press into the pan. Trim the overhang to ½ inch (12 mm). Brush the edges lightly with water. Exchange the filling to the pie shell, mounding it slightly in the center. Similarly roll out the second dough disk 12 inches (30 cm) in diameter. Place atop the filling and trim the overhang to 1 inch (2.5 cm). Fold the top crust edge under the bottom crust edge; press and crimp decoratively. Cut several slits in the top crust. Place the pie on a baking sheet. Bake for 45 minutes.
To make the glaze, in a small bowl, stir together the sugar, cinnamon, and nutmeg. Remove pie from the oven. Brush the top crust with the milk, then sprinkle with the sugar mixture. Return to oven and bake until the crust is golden brown, about 20 minutes longer; cover the edges with foil if browning too quickly. Cool on a wire rack, then serve.
Lemon Vanilla Apple Pie