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Ingredients

• 6 granny smith apples (2 1/2 to 3 pounds)—peeled, quartered and sliced 1/3 inch thick
• 2 1/4 cups plus 2 tablespoons flour
• 1 cup plus 2 teaspoons sugar
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon ground cinnamon
• 1 egg, separated, white beaten slightly
• 1/3 cup ice water, plus more if necessary
• 1/2 teaspooon salt
• 1/3 cup chilled vegetable shortening, cut into smaller pieces
• 6 tablespoons unsalted butter, chilled and cut into small cubes

Description

Firm, Crisp, Tart Apples Bake Up In A Buttery, Flaky Crust—the Standard By Which All Other Fruit Desserts Are Measured.

Rachael Ray Magazine