Disclaimer: I prefer more pie crust to filling, Don't try to convince me otherwise--it won't work.

Pie Crust:

2.5c Flour

1 tsp Salt

1/4c Shortening

1 Tsp Sugar

1 Tsp White Vinegar

12 Tsp Cold Butter, cubed into 1/4" bits

1/2c Cold Water

If you don't have vinegar or Crisco, see alternative recipe at the bottom. I prefer vinegar pie crusts for fruit pies

Filling: (Make while the dough is chilling)

6 Large Apples, peeled and diced into thin pieces. I used Gala and Fuji apples because that's all I had. If you want more filling, use more apples, and dice them to your preference. USE DIFFERENT KINDS OF APPLES!!!! (Unless you want a boring apple pie...)

1 Small Lemon (Zest and Juice)

1/2c Brown Sugar

1/2c Granulated Sugar

5 Tsp Flour

1/4 tsp Salt

2 tsp Cinnamon

1 tsp Nutmeg

1 tsp Cardamom

Alternate Pie Crust:

2.5c Flour

1c butter, (1/4" cubes again)

1 tsp Salt

1 Tsp Sugar

8 Tsp Cold Water

1. Measure the water and put in the fridge or freezer (as long as you don't actually let it freeze...)

2. Dice the butter and put back in the fridge.

3. Mix dry ingredients. If using a stand mixer, this is when I change to the dough hook. Add in the butter slowly, then the shortening.

4. Add the vinegar to the water and slowly drizzle over the dry mix. Mix for 5 minutes.

5. Chill for at least 1 hour.

**I wanted extra dough to ensure I could complete the lattice, braid, and leaves. I doubled the recipe but had enough leftover to make a regular, 9" pie, honestly.

Filling:

1. Dice the apples and toss with the lemon zest and about 2 tsp lemon juice. Really, the lemon juice is to taste...I used about 1 Tsp, which gave the pie a good punch of lemon, but that might not be for everyone.

2. Toss the apples in the flour, then transfer to a large skillet.

3. On medium heat, bring the apples to a simmer. This is when I added all spices and sugars. Simmer for 20 minutes and cool for at least 20 minutes. (I let it cool for 45.)

**If you opt out of pre-cooking the apples, you will undoubtedly have a soggy bottom. And nobody likes a soggy bottom...Great British Bake Off, anyone?!

4. Roll out the chilled dough so that it is large enough to drape over the sides of the pie tin. You want it thin, but not so thin that it tears when you lift it.

5. Pour in the filling (and the extra juices--if you don't, your pie filling will dry out.) in and top with remaining pie crust. I chose to do a lattice and added a braid and leaves. Whatever design you choose, crimp the edges together using your thumb and cut off the excess dough. (You want the edges of the pan covered with dough, if not hanging over slightly--the crust dough will recede and shrink sometimes while baking. You can see in the photo below where I cut it too close and the crust isn't really there.)

6. Bake at 425F for 15 minutes. After 15 minutes, remove from the oven and reduce heat to 350F. Cover the edges of the crust with foil, then put back in at 350F for 45-50 minutes.

7. Allow the pie to cool for at least 3-4 hours.