INGREDIENTS

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
Egg wash

DIRECTIONS

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.