CRUST
INGREDIENTS
3 cups pastry flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold butter
1/2 cup ice cold water
1 tablespoon white vinegar
DIRECTIONS
Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
This recipes makes enough for a double crusted pie.
FILLING
INGREDIENTS
6 tablespoons salted butter
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup water
1/4 teaspoon cinnamon
6 apples, peeled, cored and sliced
2 tablespoons grated ginger
3 tablespoons flour
1 pastry for double-crust pie
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Combine butter, white sugar, brown sugar, water, and cinnamon, in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
Roll out half the pastry to fit a deep dish 9-inch pie plate. Place bottom crust in pie plate.
Toss apple slices and ginger in flour, then place on the bottom crust in an even layer.
Roll out top crust an inch larger than the pan. Cut into 8 (1-inch) wide strips with a sharp paring knife or you can use a pizza wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (177 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.