This recipe is a hodge-podge of some of my favorites - use it as is, or tweak it to give it your own distinct twist. Some adaptations you might consider: a little nutmeg, a teaspoon of lemon peel, a teaspoon of vanilla or maybe even a handful of chopped cranberries. Go for it!
Basic Pie Crust (for a two crust pie)
2 1/2 cups flour
1/2 tsp. salt
2 tsp. sugar
12 Tbsp. cold butter
1/2 cup cold shortening
4-6 Tbsp. ice water
In a food processor, combine the flour, salt and sugar, pulsing 3 or 4 times until blended.
Add cut up butter and shortening and pulse until it resembles pebbles, then slowly add water, 2 Tbsp. at a time. Pulse just until dough forms a ball and sticks to blade.
Remove from processor and form into 2 5-inch disks. Wrap disks in plastic wrap and refrigerate for 2 hours.
Remove dough from refrigerator. On a well floured surface, roll one disk out to a 12-inch circle. Place in pie pan, pressing gently into the bottom of the pan, leaving a 1/4-inch around the lip, then folding any excess dough over, crimping the edges.
Heat the oven to 350F.
Place a piece of foil slightly larger than the pan, in the shell and fill with pie weights (beans work well), and bake for about 30 minutes until the shell is golden brown.
Prepare apple filling next.
Sunday Night Apple Pie
1 recipe Basic Pie Crust
4 large Granny Smith apples, peeled, cored and sliced to 1/4-inch thick
3 Macintosh or Rome apples, peeled, cored and sliced to 1/4-inch thick
3/4 cup packed light brown sugar
1/4 cup unbleached all-purpose flour
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1 egg, lightly beaten
2 Tbsp. brown cane sugar
Combine all ingredients except egg and cane sugar and toss gently to coat. Heap into cooled, cooked pie shell.
Roll out remaining disk of dough and cut into 8 (or more if you have extra dough) strips, using a sharp knife or pizza cutter.
Brush strips with egg wash, then lay 4 strips across top of pie, letting sides overlap. Next, lay 4 more strips diagonally across the top of bottom 4 strips.
Bake for 1 hour and 10 minutes until lattice is golden brown. Let cool on wire rack and trim any lattice overhang so the strips are even with the pie edge. Serve warm or at room temperature.