Tall apple pie

Ingredients:

• 1.8 kg peeled, cored and quartered Granny Smith apples
• Zest of 1 lemon
• Zest of 1 orange
• 2 tablespoons freshly squeezed lemon juice
• 1 tbsp. freshly squeezed orange juice
• 1/2 cup sugar plus 1 teaspoon for sprinkling on top of pie
• 1/4 cup wheat flour
• 1 teaspoon coarse salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground allspice
• A great pie base (see recipe below)
• 1 egg beaten with 1 tbsp water for coating

Great pie dough:

• 165 g very cold butter
• 3 cups of wheat flour
• 1 teaspoon coarse salt
• 1 tbsp. sugar
• 1/3 cup very cold vegetable shortening
• 6-8 tbsp (about 1/2 cup) ice water

Preparation:

1. Preheat oven to 205°C.
   
   Cut each apple quarter into thirds crosswise and combine in a bowl with both zests, juice, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
2. Roll out half of the pie dough and place it in a 9-10 inch (23-25 ​​cm) diameter pie dish, allowing it to extend about 1 cm over the edges of the dish. Don't stretch the dough; if the circle turns out too small, place it back on the counter and roll it out again.
   
   Fill the base with the apple filling. Brush the edges of the base with egg wash to help it adhere. Top the filling with the second layer of dough and trim the edges, leaving a 2.5 cm (1 inch) margin. Tuck the edges of the top layer of dough under the edges of the base and pinch them tightly with your fingers or a fork. Brush the entire surface of the pie with egg wash, sprinkle with a teaspoon of sugar, and cut 4-5 slits.
3. Place the pie on a baking sheet and bake for 1 hour to 1 hour 15 minutes, until the dough is golden brown and the juices begin to bubble. Serve warm.
   
   WarpCut the butter into cubes and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with the blade attachment and pulse several times.
   
   Add the butter and shortening. Pulse 8-12 times until the butter forms pea-sized pieces. With the mixer running, pour in ice water through the hole in the lid and beat until the dough begins to form a ball. Turn the dough out onto a floured surface and form it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
4. Cut the dough in half. Roll each piece out on a generously floured surface into a circle, rolling from the center outward, turning the dough over and dusting it with flour to prevent sticking. Fold the resulting circle in half, place it in the pan, and unroll it to fit. Repeat with the top layer.
   Exit: 2 pie crusts (25 cm diameter)