Perfect Apple Pie

Combine 2½ cups all-purpose flour with 1 teaspoon each of salt and sugar in the bowl of a food processor. Add 8 tablespoons butter and ½ a cup shortening. Pulse the mixture until it resembles small peas. Gradually pour in ⅓ cup of ice water and pulse until it comes together when squeezed in your hand. If it is too crumbly, add 1 tablespoon of ice water and pulse again.

Transfer the dough to a work surface and shape into a ball. Divide in two equal pieces and form into disks. Cover each disk with plastic wrap. Chill in the refrigerator for at least 30 minutes or for up to 48 hours.

Lightly dusty a work surface with flour. Using a rolling pin, roll 1 disk into a 13-inch round ⅛-inch thick sheet. Fit the pastry into a 9-inch pie plate and trim the overhang to ½ an inch. Place the pie shell in the refrigerator and roll out the second disk into a 12-inch round ⅛-inch thick lid. Transfer the lid to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.

Peel, halve and core the apples. Cut them into ¾-inch wedges and toss with the juice of a large lemon in a large bowl.

Melt the remaining 8 tablespoons of butter in a skillet over low heat. Stir in 1 cup of brown sugar. Add the apple wedges and turn to coat. Increase the heat to high and cook, while turning occasionally, until the apple is tender but not mushy.

Immediately transfer the apples and their juices to a rimmed baking sheet. Sprinkle the remaining 1½ tablespoons of flour and ¼ teaspoon of cinnamon over the mixture. Toss gently until the flour dissolves. Place the baking sheet on a wire rack and leave the apples cool to room temperature for about 40 minutes.

Preheat the oven to 450 °F.

Place the cooled apple wedges in the pie crust and drizzle any remaining juices over them. Moisten the pie rim with a wet pastry brush. Place the lid over the apples and press the rim to seal. Trim the lid to a ½ an inch overhang using scissors. Fold it under and crimp. Combine the remaining 1 teaspoon of sugar with 2 teaspoons of milk and lightly brush the top of the pie. Use a fork to pierce several holes in the top of the pie.

Bake in the oven for 25 minutes until the pastry is golden brown on top. If the pastry lid begins to brown too quickly, cover the edges with foil. Turn the heat down to 375 °F and bake for 20 minutes longer.

Remove the pie from the oven and leave to cool for about 60 minutes until it reaches room temperature.

Cut into wedges and serve as it is, or with ice cream or whipped cream.