Absolutely Best Apple Pie
pie crust: (makes 1 double 9-inch)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup shortening or unsalted butter
1 tablespoon vinegar
5 tablespoons ice water
FILLING:
6 cups peeled -- cored, and sliced tart apples
1 tablespoon lemon juice
1/3 cup white sugar (see note)
1/4 cup brown sugar
3 tablespoons flour
1 dash salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice and ginger
1 tablespoon molasses
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons butter (optional)
CRUST:
Mix flour, salt, and sugar. Cut in shortening. Add vinegar and gradually sprinkle with water, stirring with a fork, until flour is moistened and cleans side of bowl. Divide in half. Roll one half out on floured pastry sheet or board into a circle about 1/8 inch thick. Fold in quarters and place inside a 9-inch pie plate; unfold and gently shape to pie plate. Dust bottom of crust with about 1 tsp. flour. Trim edge to fit plate. Fill as desired:
FILLING:
Sprinkle apples with lemon juice and set aside. Mix sugars, flour, salt, and spices. Stir molasses into orange juice; pour into sugar mixture and mix until smooth. Add orange zest and pour mixture over apples. Spoon filling into pie shell. Dot with butter pieces (if desired). Roll other half of crust dough to 1/8-inch thickness and slit a few steam vents in it. Place on top of apple mixture. Trim edge a little beyond edge of plate; tuck over bottom edge, crimp and pinch edges together. Brush crust with a little milk and sprinkle with cinnamon-sugar. Bake on bottom rack of preheated 400-degree oven for 30 minutes. Cover outer edge of crust with strips of aluminum foil; lower heat to 375 degrees and bake another 30 to 35 minutes. Note: If the apples are extra tart, use 1/2 c. white sugar instead of 1/3 cup.