For the apple pie filling, in a large bowl, mix together the apples and lemon juice. Then add the granulated sugar, cinnamon, ground nutmeg, ground Allspice, and flour. Set aside.
For the crust, mix together the flour, shortening, butter, salt, and water using a food processor or a hand-held pastry cutter. Mix until the mixture holds its shape when a small amount is squeezed together and the mixture has many small lumps the size of peas. Gather the dough together and form into a ball.
Divide the dough in half, place w/e back in the bowl and keep it covered. Working on a lightly floured surface using the remaining half, use a floured rolling pin to roll dough into a round shape large enough to cover the bottom of the deep dish pie pan plus an additional inch. Hints: it is easier to keep rolling from the center moving the dough a slight turn and rolling again. When picking up dough to place in the pan, fold over the rolling pin and let the dough come off the pin while moving it gently across the pie pan.
If you will not be serving your pie in the same day, brush the bottom crust with an egg wash and bake 4 to 5 minutes at 400 degrees Fahrenheit before adding the pie filling. This will seal the bottom crust to keep it from becoming soggy.
Heap the apple pie filling in the unbaked bottom pie crust.
Cut up butter in very small pieces and place on top of the apple pie filling.
Moisten the outer edge of the pie crust with a little cold water. Hint: I either use my finger dipped in water or I use a pastry brush moistened with water.
Place top pie crust over the apple pie filling
Now it is time to seal the edges. Since this is a deep dish pie, it is important to get a good seal on the edge to help prevent boil over. Fold the edge of the top pie crust over the bottom pie crust pressing to seal thoroughly all the way around the pie.
I cut three slits in the top crust to allow the steam to escape. Sometimes, I will do a fancy design, but if I am doing my everyday baking, I just do the three slits. You can so a lattice pie crust on top. See the notes section for more details on how easy it is to achieve this.
Fluted edge. I use my index finger on one hand the the index and thumb on my other hand to press the dough between the fingers to make the edge fluted. Hint: I like use a pastry brush to brush a little bit of water on top of the top pie crust. Sometimes, I even sprinkle granulated sugar on top of that for extra shine and taste.
In a preheated oven at 425 degrees, bake the pie for 50-60 minutes. The crust should be a golden brown color, and if you poke a knife through one of the slits in the top crust, the apples will be tender.
While you can eat the pie piping hot, it will most likely be very runny. The pie needs to cool at least 1 hour to have time to have the juices thicken.
Serving with vanilla ice cream or cinnamon ice cream, or whipped cream is a great combination.
How to Make a Lattice Pie Crust
A lattice pie crust creates a woven look on top of a pie. It can be intimidating, but it is easier than you may think to achieve. It just takes a few extra minutes, and it creates such a gorgeous presentation.Once your pie crust is rolled out, use a sharp knife or a pizza cutter to cut the dough into strips about ½-inch to 1-inch wide.Once you have the filling in the pie, it’s time to start laying the strips over the filling. Begin by laying half the strips over the filling. Spacing them out evenly across the top of the pie. Note, since the pie crust has been rolled into a circle, you will have some longer strips and some shorter. Use the longer strips in the center and the shorter strips of dough on the ends.Next, fold every other strip most of the way back until there is about 1-inch of the strip on top of the pie yet. Lay one of the remaining strips across the strips on the pie closest to the edge where the strips are barely on the pie yet.Bring the strips that were folded over back over the top. They will be laying on top of the strip you just added.Next, take the vertical strips that are under the strip you just added and fold them back. Place another strip of dough over the that you just folded back down.Repeat this alternating process weaving the strips over and under the horizontal strips until all are added. The result is a beautiful lattice crust.Seal the top and bottom crust edges by folding the excess dough that is laying over the edges.For a nice finish, brush the top dough with a beaten egg wash before baking. This will create a beautiful golden crust.