"Recipes from the Chef's Kitchen"

Ingredients:
(Makes one 10-inch Pie)
For the Pie Crust
1)   5 1/2 oz. (1 stick plus 3 tbs.) soft Unsalted Butter
2)   5 oz. (3/4 cup) Vegetable Shortening
3)   3 1/3 cups Pastry Flour
4)   1 tsp. Salt
5)   1/2 cup Ice Water...plus additional if needed

For the Pie Filling
1)   1 1/3 lbs. Granny Smith Apples, peeled, cored
       and thinly sliced (about 5 cups)
2)   1 1/3 lbs. Golden Delicious Apples, peeled, cored
       and thinly sliced (about 5 cups)
3)   1 tbs. fresh Lemon Juice
4)   Pinch Salt
5)   1/4 cup packed light Brown Sugar
6)   6 tbs. Granulated Sugar
7)   3/4 tsp. ground Cinnamon
8)   1/3 of a Nutmeg, grated
9)   2 oz. (1/2 stick) unsalted Butter, melted
10) 2 tbs. quick cooking Tapioca
11) 1 tbs. plus 2 tsp. Cornstarch
12) 1 large Egg, beated with 1 tbs. Water for Egg wash
13) 1/3 cup Sugar heated with 1/4 cup Water to dissolve
       Sugar for Sugar Syrup

Preparation:
For the Pie Crust
1)   Beat the butter and shortening in the large bowl of
       a large electric mixer until blended.  Transfer the
       mixture to a piece of plastic wrap and form into
       a flat disc about 1 inch thick.  Freeze firm.
2)   Put the flour and salt in a large bowl.  Grate the
       frozen butter mixture.
3)   Working quickly, and using your fingertips...rub
       the butter and flour together until the mixture looks
       mealy and the flour is coated with shortening.
4)   Add the water, stirring constantly, until a dough
       forms that holds together.
5)   Add additional water by tablespoons if necessary.
6)   Turn the dough out onto a lightly floured rolling
       surface.
7)   With the heel of your hand...push the dough down
       and foward against the rolling surface about 6 times
       until the dough looks smooth.
8)   Form into 2 disks, wrap in plastic wrap and refrigerate
       for at least 30 minutes.

For the Pie Filling
1)   Preheat the oven to 475 degrees f.
2)   In a large bowl mix the apple slices and lemon juice
       together.  In a small bowl mix the salt, brown sugar,
       cinnamon and nutmeg together.
3)   Mix half of the sugar mixture into the apples.
4)   Stir in the melted butter.
5)   Spread in a single thickness on a baking sheet with
       1-inch high sides and bake for about 18 minutes
       until the juices caramelize and most are evaporated,
       stirring once.
6)   Cool thoroughly.  Mix the remaining sugar mixture,
       tapioca and cornstarch into the apples.

To finish the Pie
1)   Reduce the oven temperature to 375 degrees f.
2)   On a lightly floured surface, roll one disk of pie dough
       into a circle about 4 inches wider than the bottom of
       the pie pan.
3)   Press the dough into the pie pan.  Trim the edges.
4)   Put the cooled apple filling in the crust.
5)   Roll out the second disk of dough and drape it over
       the apples.
6)   Press the bottom and top dough together firmly to seal.
7)   Trim to 1/2-inch overhang and flute the edges.
8)   Brush with egg wash and bake for about 50 minutes
       until the crust is golden brown.
9)   Increase the oven temperature to 450 degrees f.  Brush
       the top crust with the sugar syrup.
10) Bake until the syrup caramelizes, about 7 minutes.

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