1. Mix flour, salt and sugar. 2. Grate in butter and Crisco tossing flour regularly. 3. Rub mixture with hands until crumbly. 4. Sprinkle with ice water and mix with spatula (DO NOT OVERMIX). 5. Divide into 2 balls and flatten into 4” discs, wrap and chill for 20 minutes before rolling out (or freeze for later use). 6. Preheat oven to 425°. 7. Mix sugars, cornstarch, cinnamon, salt and nutmeg and coat apples well. 8. Mound coated apples into bottom of the unbaked pie shell. 9. Place lid onto pie shell and make some decorative slits for steam to escape. 10. Glaze with egg white and sugar. 11. Wrap a strip of tin foil around the edge of the pie (leaving the top open, this is just to stop the crust from burning) and bake at 425° for 25 minutes. 12. Remove foil and reduce oven temperature to 375° and bake for another 30 minutes or until pie is a deep golden brown. 13. Let cool to room temperature, and reheat if desired. (pie will be runny if it’s eaten while it’s hot from the oven, but not if it’s reheated once it’s cooled). ---------------------------------------------------------------------------
Nutrition
Ingredients
