BEVERLEY’S APPLE PIE

BEVERLEY’S APPLE PIE
Ingredients for one double-crust 9 inch or 10 inch pie:
2 ½ cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
¾ cup unsalted butter, chilled, cut into ¼ inch cubes.
½ cup of all-vegetable shortening (8 tabelspoons) I used soft coconut oil.
6-8 tablespoons ice water. I used 6.
I just through all the ingredients into a mixer and mixed with a dough hook, then refrigerated for an hour.
I cut up 6 apples into slices, peeled first. Place into a pot and added some water.
¼ cup white sugar and 1/4 cup brown sugar.
1 teaspoon cinnamon and a sprinkle of nutmeg.
Simmer for 5 minutes. Then add 2 teaspoons cornflour mixed with some cold water.
Cook for another 5 minutes. I added a bit more brown sugar (2 teaspoons). Cool slightly.
I devided pastry in half, rolled out one half and placed in the greased pie dish. Then with a slotted spoon dish in the apples mixture. Then spoon a little sauce over. Roll out the other half of pastry, cover apples and make sure there is a hole for steam to escape. Bake at 180 ºC for 15 min. Remove and cover the edge all round with foil, shiny side on the outside. Bake for another 15 minutes, turning every 5 minutes.
Note:  I brushed on some egg mixed with a little water then sprinkled sugar over.

Recipe and picture:  Beverley Sparrow O’Flynn