🌎 The World Cookbook

Cinnamon pie crust:
12 tablespoons unsalted butter very cold
1/3 cup vegetable shortening very cold*
3 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon finely grated orange zest optional
3/4 teaspoon ground cinnamon
6 to 8 tablespoons ice water
Filling:
2 tablespoons all-purpose flour
2/3 to 3/4 cup granulated sugar to taste
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
5 to 6 cups peeled cored, and sliced apples (2 pounds apples)**
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter cut into chunks

Cinnamon pie crust: Cut the butter and shortening into cubes and return them to the fridge while you begin your pie crust. Combine the flour, sugar, salt, orange zest (if using), in the bowl of a food processor and pulse several times to combine. Sprinkle the chunks of butter and shortening over the mixture and pulse about 10 times, until the mixture becomes coarse crumbs. With processor running, pour 6 tablespoons (1/4 + 2 tablespoons) ice water down the feed tube and continue processing until mixture just begins to form a ball. If necessary, add more water 1 tablespoon at a time. (Alternatively, you can do all this by hand and just cut in the butter and shortening with a pastry cutter.) Shape dough into a ball, then divide the ball into 2 equal pieces and wrap in plastic wrap. Refrigerate for 30 minutes (or up to 2 days). After the dough has chilled, roll out one portion of the dough into an 11-inch circle. Gently transfer to a 9-inch pie plate. Trim the dough to leave a 1-inch overhang. Stick pie plate in the fridge and make the filling. Filling: Preheat the oven to 425 degrees. Combine the flour, 2/3 cup sugar, cinnamon, nutmeg, and salt in a large mixing bowl and stir to combine. Add the apples, lemon juice, and vanilla and stir until apples are evenly coated in the mixture. Taste and add additional sugar if desired. Pour filling into the refrigerated pie crust and dot the butter over the filling. Roll out the top crust to an 11-inch circle and carefully transfer to the pie. Cut several vents in the crust to release steam, then crimp the top and bottom crusts together. (Alternatively, you can create a lattice crust.) Set pie on a large baking sheet to catch any drips and bake 45 to 55 minutes, until the top of the pie is golden. Cool pie on a wire rack, then serve.