• 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1½ teaspoons fine sea salt
  • 10 ounces (2½ sticks) unsalted butter, very cold, cubed
  • ¹⁄³ cup all-vegetable shortening, very cold or frozen, cut into small pieces
  • 6 to 7 tablespoons ice water


  • 7 cups peeled, cored, and diced apples
  • 2 tablespoons unsalted butter
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¹⁄³ to ½ cup heavy whipping cream
  • Natural, demerara, or sanding sugar, for sprinkling
  • Vanilla ice cream, for serving
In a food processor fitted with a metal blade, pulse together the flour, sugar, and salt until well-combined. Add the butter and shortening and pulse a few times, until the butter and shortening pieces are evenly dispersed, with the largest pieces about the size of peas. Be careful not to overmix. Add the ice water, a tablespoon or two at a time, and pulse to combine, until the dough is evenly moistened. Pinch a bit of dough together between two fingers to test. The dough should stick together. If it seems dry, add a few more teaspoons of water and pulse again.

Transfer the pastry to a well-floured work surface and divide in half. Gather each half into a ball, then flatten into a round disk and wrap tightly in plastic wrap. Refrigerate for 1 hour. (If refrigerated longer, you’ll need to let the pastry soften slightly before rolling.)
Heat a skillet over medium-heat. Add the apples, butter, sugars, and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft but not mushy, 2 to 3 minutes. 

Remove from the heat and transfer the apple filling to a mixing bowl to cool to room temperature.
Preheat the oven to 375°F. With a floured rolling pin, roll one pastry disk into two rounds 1 inch larger than two upside-down, 5½-inch glass pie plates. Transfer the rounds into the pie plates, pressing firmly against bottom and side. Divide the filling between the shells.

Roll the other pastry disk into two 7-inch rounds. Top each pie with a round, cut slits to vent, and trim, press, and crimp the edges. Brush the top of each pie with whipping cream and sprinkle sugar over the top. Cover the edges with a 2- to 3-inch-wide strip of foil to prevent excessive browning.

Bake for 20 to 30 minutes, until the pies are golden and cooked through. Let cool for 10 minutes on a rack. Serve warm with a scoop of vanilla ice cream.




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