The Best Apple Pie

Crust
2 cups King Arthur Pie & Pastry Blend or King Arthur Unbleached All-Purpose Flour
heaping 1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
1/4 cup shortening
1/4 to 1/2 cup ice water

Filling 3 1/4 pounds (about 9 whole apples, 10 cups) Cortland or other baking apples, peeled, cored and sliced
3/4 cup sugar 1 1/2 teaspoons apple pie spice
1/4 cup boiled cider
1 tablespoon rum (optional)
1/4 cup King Arthur Pie Filling Enhancer
1/8 teaspoon salt
2 teaspoons vanilla
juice of 1/2 lemon (about 2 tablespoons)

Crust: Whisk together the Pie Blend and salt, then cut in the butter and shortening, mixing till well-combined and crumbly. Drizzle just enough water over the mixture to make it cohesive, tossing till it begins to come together. Gather it into a ball, divide in half, flatten each half slightly, and refrigerate for 30 minutes, covered.

Filling: In a large bowl, stir together the filling ingredients, mixing till well-combined. Set aside.

Assembly: Roll one piece of pie crust into a 12-inch round, and lay it gently into a 9-inch pie plate. Spoon in the filling. Roll out the other piece, lay it atop the filling, and seal and crimp the edges. Brush the top crust with milk, and sprinkle it with coarse sugar, if desired. Or, save out a bit of the crust, and cut decorative leaf designs, laying them in the center of the crust or around the edges.

Bake the pie in a preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly. Yield: 1 pie, about 10 servings.

Recipe from King Arthur Flour