31/2 lbs Granny smith, Golden delicious, and/or Braeburn apples, each peeled, cored, and cut into 16 wedges.
1Tbsp. fresh lemon juice
2 tbsp. butter or margarine cut up
1 lg. egg white, lightly beaten
1 tsp. sugar
How to make it
Prepare pastry: In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
Shape dough into 2 balls, 1 slighlty larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (if chilled overnight, let stand 30 minutes at room temperature before rolling).
Meanwhile, preheat oven to 400 F. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. Prepare apple filling: in large bowl combine sugar with cornstarch, cinnamon, nutmeg and salt. Add apples and lemon juice, and toss to coat evenly.
On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dought into a 91/2 inch deep-dish glass or ceramic pie plate. Glently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
Roll remaining disk for top crust into 12 inch round. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overgang; reserve trimmings. Fold overhang under; bring up over pie plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. Reroll trimmings. With knife or cooke cutters, cut out apple and/or leaf shapes; arrange on pie. Cut short slashes in round to allow steam to escape during baking. Brush cutouts with egg white, then sprinkle crust and cutouts with sugar.
Bake pie 1 hour 10 minutes or until apple are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40minutes. Cool pie on wire rack 3 hours to serve warm. or cool completely to serve later.