Double-Crusted Apple Pie recipe (Pie)

Instructions

Lightly spoon 2 ½ cups flour into dry measuring cups. Combine 2 ½ cups flour and ½ teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender. Gradually add water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 min.
Preheat oven to 425°. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 min. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap.
Combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 min. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape. Place pie plate on a foil-lined baking sheet; bake at 425°F for 10 min. Reduce oven temperature to 350°F; bake an additional 40 min.

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