Fall apple pie

By punk

Ingredients

• PASTRY
• 2 cups all-purpose flour
• 1 tbsp icing sugar
• 1/4 tsp salt
• 1/2 cup vegetable shortening, cubed
• 1/2 cup cold butter, cubed
• 1 egg
• 1 tbsp cider vinegar
• 2 tbsp cold water
• FILLING
• 6 apples, peeled, sliced and cut into chunks
• 1/3 cup granulated white sugar
• 1 tbsp all-purpose flour
• 1/2 tsp cinnamon
• FINISHING
• food colouring
• splash whole milk
• sprinkle granulated white sugar

Preparation

Step 1

While my oven preheated to 425 degrees (F), I started the pastry by combining the flour, icing sugar and salt in a large mixing bowl. I cut in the shortening and butter using a hand pastry blender until the mixture looked like coarse crumbs. In a small bowl, I lightly beat the egg with the vinegar and cold water, and added the liquid to the large bowl, stirring with a fork to bring the dough together. I divided the dough into two balls, rolling one out on a floured surface and transferring to a pie plate, tucking the edges under. I popped the other ball in the fridge while I prepared the filling.

I put the apples in a large mixing bowl. I combined the sugar, flour and cinnamon in a small bowl and poured the mixture over the apples, tossing to coat. Then I poured the filling into my pie shell.The ball of dough from the fridge was rolled out next. Before transferring to my pie, I cut out the shape of a tree with branches. Once the pie top was in place, I trimmed the excess pastry with a knife and crimped the edges using my thumb and index finger.

Next, I mixed the trimmed pastry with various food colourings and used my thumb and index finger to form flat diamonds. I placed my diamonds on the pie and used a knife to press in the leaf details.To finish, I brushed the pie top with a little whole milk and sprinkled it with sugar. My pie baked in the oven at 425 degrees (F) for 10 minutes, then I lowered the heat to 350 degrees (F) and baked it for another 50 minutes until the filling bubbled.