1 1/4 cup all purpose flour
1/2 teaspoon salt + a pinch more
1/2 cup + 4 tablespoons vegetable shortening
1 1/2 tablespoons unsalted butter
3 tablespoons ice cold water
[for gluten free option, omit crust all together]
5 to 6 medium apples, peeled, thinly sliced [I like Granny Smith, Golden Delicious, or Empire — be sure to use an apple that’s good for baking]
1/3 cup sugar [I like Zulka Morena Pure Cane Sugar]
3 tablespoons brown sugar [You can mix 2 1/2 tablespoons Zulka Morena Pure Cane Sugar + 1/2 tablespoon molasses to make brown sugar]
1 teaspoon all purpose flour [or cornstarch or gluten free flour]
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar [again – you can use Zulka Morena Pure Cane Sugar if you’d like]
1/4 teaspoon cinnamon
pinch of salt
1/2 cup all purpose flour [or gluten free flour]
1/4 teaspoon baking powder
3 1/2 tablespoons unsalted butter, melted [or coconut oil]
Crust – Mix flour and salt together. With two butter knives or a pastry cutter, cut in vegetable shortening and butter until the pieces are pea sized. Add water slowly. Mix with a fork until just combined. It should look “shaggy” and kinda flaky at this point. Using your hands, quickly form dough into a ball. Don’t knead it, just mush it together gently. Cover with plastic wrap and place in fridge.
Filling – Peel and slice apples. Combine with other filling ingredients and let sit for about 10 minutes. Preheat oven to 425 degrees.
Topping – In a small bowl, combine all ingredients except butter. Set aside.
Assemble & Bake Pie – Roll out a circle of dough in between two sheets of waxed paper. [Skip this step if you’re using the gluten free option]. Place the dough in a 9 inch pie pan. Roll and form/crimp the edges of the crust so they meet the top edge of the pie pan, all the way around. Using your hands, carefully place a single layer of apples on the bottom of the crust. Continue to add layers of the apple slices, so that each slice appears stacked on top of another, without any space between each stack. Bake the pie on the top rack of the oven for 30 minutes.
Add the melted butter to the topping ingredients and mix until small clumps form. Turn oven to 350 degrees. Remove pie and carefully crumble the topping onto the pie. Place a flat cookie sheet on bottom rack of the oven. Put the pie back in the oven on the top rack and bake for another 35 to 45 minutes until the filling is bubbly and the topping is golden brown. Remove from oven. Cool for about an hour or two.