Directions For the Crust:
In a large bowl, cut shortening into the flour until mixture resembles small peas. Stir the salt into water until dissolved, then pour into flour mixture and mix until it just comes together. Gather the dough together and wrap in plastic wrap. Refrigerate for 4 hours or overnight.
Divide the dough in half. Roll out each half of the dough on a lightly floured counter. Don’t overwork it. Line a pie pan with one of the pieces of dough.
Directions For the Pie:
Preheat the oven to 430 degrees for a convection oven or 450 degrees for conventional oven. Peel, core and slice the apples. Put in a large plastic bowl and set aside. In a separate bowl that can be used in a microwave, mix the sugar, cornstarch, cinnamon and salt together, then toss with the apples. Add the melted butter and water and stir well to combine. Microwave the apple mixture for about 3 to 4 minutes, stir well, and pour into the unbaked pie shell.
Top with the rolled pie crust. Cut design in middle and cut slits around the design for the steam to escape. Brush the top of the pie with some of the mixed egg yolk.
Bake for about 30 to 40 minutes, just until the apple mixture begins to bubble. Cool and serve.
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