Mile High Apple Pie

Make your pie crusts (Stand Mixer Method):

1. In the bowl of a stand mixer fitted with the paddle attachment, add the flours, sugar, salt and baking powder; mix to combine. Add the butter and shortening and mix on low speed until you have a sandy mixture where the largest pieces are the size of peas. Don’t over mix because then your dough won’t be flakey.
2. Slowly add the water, one tablespoon at a time, and mix on low until it holds together when squeezed in your hand. If the dough feels dry and there is lots of visible flour, add more water.
3. Dump out the mixture onto a lightly floured surface (aka your counter) and gently kneed the dough to form a cohesive ball. If it is dry and crumbly, add more water. Be careful not to over kneed your dough or your crust with be tough, not flakey, and it will shrink. Sadness.
4. Divide dough in half, pat each into a disk, wrap and chill for at least 2 hours. Overnight is really best.

Make your pie crust by hand (Old School Method):

1. In a medium bowl mix together flours, sugar, salt and baking powder, whisk to mix. You can do the remaining steps in a bowl but I like doing it on the counter.
2. Dump flour out onto counter and add butter and shortening. Cut in fat with a bench scraper, a pastry knife or two knives until the largest pieces of butter are the size of peas.
3. Slowly add the water, one tablespoon at a time, tossing the mixture together with a bench scraper or fork and your hands until it holds together when. If the dough feels dry and there is lots of visible flour, add more water. Gently kneed the dough until it comes together into a ball. It should not be crumbly. If it is add, more water.
4. Be careful not to over kneed your dough or your crust with be tough, not flakey, and it will shrink. Sadness.
5. Divide dough in half, pat each into a disk, wrap and chill for at least 2 hours. Overnight is really best.

For the Filling & Assembly:

1. Preheat your oven to 425°.
2. Mix apples, 2 tablespoons lemon juice, zest, cinnamon and sugars in a large bowl. Allow to macerate while you prepare your pie crusts.
3. Roll out your pie crusts on a lightly floured surface into two circles that are roughly 2 inches larger in diameter than your pie dish, a little more than 1/8th of an inch thick. Line an ungreased pie dish with one of the crusts, allowing the excess to hang over the edges. Place on sheet pan, cover and chill.
4. Place top crust on parchment lined sheet pan, cover with plastic wrap and chill until ready to use.
5. Taste your apples. If they are to sour, add more sugar, or if they are too sweet, add a little more lemon juice to taste. Once you are happy with the flavor, Stir in the cornstarch.
6. At this point you can cook your filling in a medium sauce pan until the apples begin to soften; cool completely; then proceed.
7. Pour apples into pastry lined pie dish, mounding them in the center, and dot with the small cubes of butter. Place the top crust over the filling; cut vent holes on top (you can also make cute cutouts before placing the top crust over the filling. #fancy); trim all but ½ inch excess dough from around the edges; press the top and bottom crust together, fold under and create a decorate edge. You can flute the edges or press with a fork, or even decorate with cutouts from your scraps.
8. Brush the top with heavy cream and generously sprinkle with granulated sugar.
9. Bake in preheated oven 15 minutes; lower the temperature to 350° and bake until the filling is bubbling and the crust is brown about 45-60 minutes longer. If you precook your filling the cooking time will be much less.