Sam's Apple Pie
From: 'Saveur Cooks Authentic American' (Chronicle Books)
By the editors of Saveur Magazine
6 to 8 servings
For pastry, sift flour and salt together in a large bowl. Cut in shortening with a pastry cutter or 2 knives, until mixture resembles coarse meal. Make small depressions in the mixture with your finger and drizzle in up to 5 tablespoons ice water, 1 tablespoon at a time, mixing until dough holds together. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
For filling, cut apples into wedges, 1/2 inch thick at the widest point. Mix sugar, nutmeg, cinnamon and salt together in a large bowl. Add apples and mix well.
Preheat oven to 425 degrees. Divide dough into 2 balls. Roll out 1 dough ball into a 12-inch round on a floured surface, then ease into a 9-inch pie pan. Fill the pastry with apples and all their juices and dot with butter. Roll out remaining dough into a 12-inch round, place on top of apples, then fold edge under and crimp or flute. Poke 4 or 5 holes in top crust with your finger to allow steam to escape during baking. Beat 1 tablespoon water into egg. Then brush top of pie with egg wash. Bake until crust is golden brown, about 45 minutes. Allow to cool slightly before serving.
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