Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 2 1/2 cups all-purpose flour
• 3 Tbsp. sugar
• 1/4 tsp. salt
• 1/4 cup butter-flavored shortening, chilled, cut up
• 3/4 cup butter, chilled cut up
• 1/4 to 1/2 cup ice water
• Filling:
• 7 cups sliced peeled Granny Smith apples (2 lb.)
• 3/4 cup packed light brown sugar
• 1/4 cup tapioca starch *
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 3 Tbsp. apple cider
• 1 Tbsp. lemon juice
• 2 tsp. grated lemon peel
• Topping:
• 1 egg
• 1 Tbsp. water
• 1 Tbsp. sugar
• 1/4 tsp. ground cinnamon

Directions

1. Combine flour, 3 Tbsp. sugar and salt in medium bowl. With pastry blender or two knives, cut in shortening until coated with flour. Cut in butter until mixture resembles coarse crumbs with some pea-size pieces. Add 1/4 cup water; stir until dough begins to form, adding additional water 1 Tbsp. at a time if necessary. Shape into 2 flat rounds; cover and refrigerate 30 minutes or until firm.

2. Combine apples, brown sugar, tapioca starch, 3/4 tsp. cinnamon and nutmeg in large bowl; toss to coat. Stir in all remaining filling ingredients. Let stand 15 minutes, stirring occasionally.

3. Heat oven to 375 degrees. On lightly floured surface, roll 1 dough round to 12-inch round. Line 9-inch pie pan with dough, trim overhang to 1/2 inch. Spoon in filling. Roll remaining dough round 12- inch round; place over filling. Fold overhang under; flute edges. Make 4 slits in top pie crust.

4. Beat egg with 1 Tbsp. water; lightly brush over crust. Combine 1 Tbsp. sugar and 1/4 tsp. cinnamon; sprinkle over crust.

5. Bake 1 hour to 1 hour 10 minutes or until golden brown, juices are bubbling and apples are tender.

6. Tip *Tapioca starch, also known as tapioca flour, is a thickener that activates at a lower temperature than cornstarch and is often used in pies. It can be found in the baking aisle.

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