Country apple pie

Ingredients:

Dough

• 2.5 cups premium flour
• 0.5 tsp fine salt
• 0.5 cups butter
• 0.5 cups vegetable fat
• 2 tablespoons lemon juice
• 6 tbsp - 10 tbsp cold water as needed

Filling

• 8 cups peeled and chopped tart apples, such as Spy or Spartan
• 3/4 cup sugar
• 0.5 cup brown sugar
• 2 tbsp. flour
• 1 tbsp lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon cinnamon
• 1/4 tsp. nutmeg
• 1 tbsp (15 g) butter
• 1 egg, beaten with 2 tbsp cold water for greasing
• Sugar for sprinkling

Preparation:

1. Mix the flour and salt. Using a knife, fold in the butter and vegetable shortening until the mixture is coarse and lumpy. Add the lemon juice and water and mix until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Preheat oven to 200°C.
3. FillingMix all ingredients except the butter. On a lightly floured surface, roll out half the dough to a thickness of just under 0.5 cm. Lightly flour the bottom of a 22 cm pie pan and place the dough in it.
4. Place the apples on the dough and arrange pieces of butter on top. Roll out the remaining half of the dough and use it to cover the apple filling. Trim and pinch the edges of the bottom and top layers of dough, and cut vents in the top to allow steam to escape during baking.
5. Brush the top of the pie with the egg mixture and sprinkle lightly with sugar.
   
   Bake for 10 minutes, then reduce the oven temperature to 190°C (375°F) and bake for about 40 minutes, until the filling is bubbling. Cool the pie for at least an hour before slicing.