FOR THE PASTRY
2 cups flour
1 cup butter or shortening cut into 1/3-in (.85 cm) cubes
1/2 teaspoon salt
1 egg lightly beaten
4 tablespoons water
FOR THE FILLING
7-8 large apples (3 pounds / 1.36 kilograms)
2/3 cup sugar + for topping
2 teaspoons cinnamon
1/4 cup butter, cut into ¼-in (.64 cm) cubes
- Stir the flour and salt by hand in a bowl. Add the butter or shortening, toss lightly in the flour with your fingers or cut in the flour with a pastry cutter until the pieces of butter are no larger than marbles and no smaller than baby peas. Add the liquid, cut in for 2 to 3 minutes or until there is no loose flour in the bottom of the bowl, the dough should look like gravel. Dump the dough onto a work surface. Use your fingertips to pinch it together unit it starts to come together into a ragged mass; or smear the dough with the heel of your hand. For a flakier pastry, knead just long enough to get it to hold together. Scrape up the pastry dough with a scraper.
- Flatten dough into a disk put into a buttered 9-in (23 cm) pie dish, leaving at least 3/4-in (1.9 cm) dough hanging. Use the sides of your forefinger to push the dough into the corners of the pie dish. Roll a second round of pastry dough the same size as the first and set aside.
- Peel, halve, core and slice the apples into thin 1/4-in (.64 cm) slices. Toss the apples gently with sugar and cinnamon. Heap them in the pastry-lined pie dish and dot them with the butter cubes.
- Place the second round of pastry dough on top of the pie. Working around the pie, pinch together the top and bottom to form the edge. Make a long quarter moon vent in the centre of the pie to let out the steam, then brush the top of the pie with the egg wash and sprinkle with sugar.
- Preheat Broil King Keg to 375°F (191°C), use the diffuser kit. Bake for 90 minutes, or until golden brown, juices at the vent should be bubbling. Let cool for an hour before serving.