6 cups thinly sliced Granny Smith apples (peeled and cored)
6 cups thinly sliced Golden Delicious apples (peeled and cored)
1⅓ cups granulated sugar
¼ cup brown sugar
½ cup all-purpose flour
1 tablespoon cinnamon
¼ teaspoon salt
TOPPING FOR PIE
2 tablespoons milk
1 tablespoon granulated sugar
To make Pie Crust: In a large bowl, combine flour, sugar and salt until well combined. Break up the shortening into small pieces and add the shortening to the flour mixture. Cut the butter into small pieces. Add the butter to the flour mixture, too. Use a pastry cutter to cut the butter and shortening into the flour mixture until the butter and shortening are the size of peas.
Gradually add the ice water (1 spoonful at a time) to the flour mixture, using a fork to mix the water into the flour mixture as you add spoonfuls of water. This is key, slowly adding the water. It ensures that you get the flour mixture evenly hydrated without having to add too much water.
Divide dough into two portions and gently press into rounds. Wrap in plastic wrap and refrigerate at least 1 hour.
Roll one of the dough rounds out onto a floured surface to form the bottom crust. Press crust into the bottom of a 9-inch pie plate.
In a very large bowl, combine the apples, sugar, brown sugar, flour, cinnamon and salt. Stir until well combined. Pour mixture into crust-lined pie plate. (There will be a lot of apple mixture since it bakes down and loses volume.)
Roll out second dough round onto floured surface. Top pie filling with second crust. Roll edges of pie crust together to seal. If desired, crimp edges. Cut two to three slits on top of pie crust for steam to escape.
Heat oven to 375F. Place a metal baking sheet under pie plate to catch any excess liquid. Brush top of pie with the milk. Sprinkle with the 1 tablespoon sugar. Bake 55 to 65 minutes or until crust is deep golden brown and filling is bubbly. Cool at least 1 hour. Cut into slices to serve.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/07/classic-apple-pie-with-ultra-flaky-pie-crust.html