1 recipe for Flaky Pie Dough
6 Tbsp. unsalted butter, melted
¼ Cup packed light brown sugar
1 ¼ Cup all-purpose flour
6-7 Large Granny Smith Apples or whatever apples you desire, peeled, cored & cut into thick slices
¾ Cup sugar
1 Tbsp. lemon juice
1 Tsp. ground cinnamon
¼ Tsp. ground nutmeg
Flaky Pie Dough:
1 ¼ Cups all-purpose flour
4 Tbsp. cold unsalted butter, cut into small pieces
4 Tbsp. vegetable shortening, chilled
¼ Tsp. salt
(NOTE: I put both butter and shortening in a bowl and put in the freezer for at least 30 minutes)
Combine all ingredients in a food processor and pulse several times until mixture resembles coarse meal. With motor running, add 2 Tbsp. ice-cold water (NOTE: I put cold tap water in a measuring cup with 2 or 3 ice cubes to get super cold) and process just until dough forms a ball. Add more water, 1 tsp. at a time, if dough is too dry. Press into a disk, wrap in plastic wrap or parchment paper and refrigerate at least 2 hours and up to 2 days before using.
Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Please in freezer for 15 minutes.
Preheat oven to 350° or 375°, depending on how your oven works. Line a rimmed baking sheet with foil and sit it on the bottom rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer 15 minutes.
In a large bowl, combine apples, sugar, lemon juice, cinnamon, nutmeg and remaining ¼ cup flour. Toss to coat, Let stand 10-20 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust.
Set pie on baking sheet and bake for 35 minutes. Sprinkle reserved crumb topping over apples and bake until topping is golden brown, 40 to 50 minutes longer. Let cool before serving.