⁘ anna bakes cupcakes ⁘

6–7 large apples, cored, peeled, and sliced into 1/4 inch slices (11-12 cups total)
1/2 cup granulated sugar
1/4 cup all-purpose flour (spoon & leveled)
zest and juice of 1 lemon (2 tsp zest + 2 Tbsp juice)
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for sprinkling on crust

Mix the flour and salt together in a large bowl.
Add the butter and shortening.
Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal.
Measure 1/2 cup of water in a cup. Add ice. Stir it around.
From that, measure 1/2 cup of water since the ice has melted a bit.
Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Stop adding water when the dough begins to form large clumps.
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky.
Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats.
Form it into a ball.
Divide dough in half.
Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin.
Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.
Preheat oven to 400°F.
Prepare the filling while the oven preheats.
On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator).
Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.
Remove the other disc of chilled pie dough from the refrigerator.
Roll the dough into a circle that is 12 inches diameter.
Lattice the pie crust. Crimp or flute the edges to seal.
Lightly brush the top of the pie crust with the egg wash.
Sprinkle the top with coarse sugar, if using.
Place the pie onto a large baking sheet and bake for 25 minutes.
After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 30-35 minutes.bak
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up.

In a large bowl, stir the apple slices, sugar, flour, lemon zest + juice, cinnamon, allspice, cloves, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.