- 2 1/2 cups all purpose flour
- 1 Tbsp granulated sugar
- 3/4 tsp salt
- 10 Tbsp chilled, unsalted butter (cut into 1/2-inch pieces)
- 1/3 cup chilled, vegetable shortening (cut into 1/2-inch pieces)
- 6+ Tbsp ice water
- 1/4 cup Original Pi Chai
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 Tbsp all purpose flour
- 1 Tbsp lemon juice
- 3 lbs granny smith apples - peeled, cored, & sliced (keep in water until ready to use to prevent browning, then drain & pat dry)
- 1 egg (lightly beaten)
- Additional sugar
How To Make
Food Processor Method - Blend flour, sugar, and salt in a food processor. Add butter and shortening. Use on/off turns to blend until mixture resembles coarse meal. Add 6 Tbsp ice water and process until moist clumps form. Add more water if dough is dry. Gather dough into a ball; divide into 2 pieces. Flatten each ball into discs. Wrap each ball with plastic and chill for 2 hrs.
Pastry Blender Method - Don't have a food processor? No problem. Blend flour, sugar, and salt in a large bowl. Add butter and shortening. Use a pastry cutter to blend until the mixture resembles coarse meal. Add 6 Tbsp ice water and process until moist clumps form. Add more water if dough is dry. Gather dough into a ball; divide into 2 pieces. Flatten each ball into discs. Wrap each ball with plastic and chill for 2 hrs.
Heat oven to 400ºF. Mix Original Pi Chai, granulated sugar, light brown sugar, and all purpose flour in a small bowl. Place the apples in a large bowl. Sprinkle the apples with lemon juice and toss to coat. Now sprinkle the sugar mixture over the apples and toss to coat. Set aside.
Roll out one dough disc on a floured surface to a 12-inch round. Transfer to a 9-inch glass pie dish. Trim it so it lays about 1/2 inch beyond the edge of the pie dish. Add apple filling. Roll out the second dough disc on a floured surface to a 12-inch round, and place it over the top of the pie. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Bake pie for 10 minutes, and then reduce oven temperature to 375º. Continue baking until juices bubble and crust is a deep golden color. Cover the edges or top of pie with foil if it begins to brown too quickly, about 1 hr, 20 min. Cool on rack for 1 hr. Serve & enjoy!