Crust:
2 cups unbleached white flour
2 tablespoons sugar
a few pinches of salt (if you use unsalted butter)
9 tablespoons dairy OR vegan butter
3 tablespoons vegetable shortening
7-8 tablespoons cold water
Topping
1 1/2 cups flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons light brown sugar
1 teaspoon cinnamon
A few grates of nutmeg
About 1 teaspoon finely grated lemon zest lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, OR vegan butter, melted
pinch of salt – or use salted butter
Filling:
3 pounds of apples, peeled, cored, and sliced
2-3 tablespoons lemon juice from the lemon you zested for the topping
1/3 to 1/2 cup sugar, depending on the sweetness of the apples
3 tablespoons cornstarch
2 tablespoons flour
- Make the crust: measure the flour, salt and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. With the mixer or processor running, or while stirring with fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack/sandwich bags), and chill for about 30 minutes, and up to 2 days.
- When you are ready to bake, heat oven to 375°F.
- Make topping: Combine the flour, baking powder, sugars, and lemon zest in a bowl. Stir in the melted butter with a fork until you have formed small and large clumps. Refrigerate or set in the freezer while you make the filling.
- Lightly grease a 13 x 9 x 2 baking pan, and then line it with parchment paper, leaving an overhang on the two long sides – it’s OK if the short ends are simply greased.
- On a lightly floured surface, roll out the crust into a very large rectangle that’s about 12 x 18. Gently fold the dough in half, and fit it into the baking pan, patting it up the sides. Chill the crust while you prepare the filling.
- Make the filling: Toss the fruit, lemon juice juice, sugar, cornstarch, flour, and salt together in a bowl.
- Assemble the pie: Spoon the filling into the crust and crumble the topping on evenly. Bake for 45 minutes to one hour until the filling is bubbling and the topping is crispy. Cover woth foil if the topping seems to be browning too fast. Eat warm or room temperature with ice cream or whipped cream on top.