Pan: 10 inch pie pan
Bake: 45 minutes
Oven: 350 degrees
1/2 c. sugar (120 g)
1/4 c. light brown sugar (50 g)
1/4 tsp. salt
1 T. lemon juice
1/2 tsp. zest from 1 lemon
1/8 tsp. cinnamon
2 1/2 lb. tart apples (about 5 medium apples)
2 1/2 lb. sweet apples (about 5 medium apples)
Directions for the Apple Filling:
Mix 1/2 cup sugar, brown sugar, salt, lemon juice, zest and cinnamon in a large bowl. Add the 5 pounds peeled and sliced apples and toss to combine. Transfer the apples to a large pan cover and cook over medium heat, stirring frequently until the apples are fork tender but still hold their shape. This should take about 15 to 20 minutes.
While the apples cool, adjust the oven rack to the lower 1/3 of the oven. And prepare the dough for the crust.
Double 10 inch Crust Recipe:
1 1/2 c. soft white flour (180 g)
1 1/2 c. oat flour (150 g)
6 T. sugar (74 g)
1 1/2 tsp salt
6 T. unsalted butter chilled (84 g)
6 T. lard or shortening chilled (78 g)
1/2 c. cold buttermilk (122 g)
Crust Instructions & Pie Assembly:
Using a mixer or by hand mix together; flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk and refrigerate for 30 minutes. The dough may be dry but it will come together after the rest in the refrigerator.
Remove dough from the refrigerator. Weight the dough and divide into 2 pieces the bottom crust 60% and the top crust 40% of the total weight. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
After the apples are cool transfer them to a colander and drain off as much juice as possible. The cooked apples should be about 8 cups. Save the juice to use another day. It can be cooked down and sweetened to use for syrup on your pancakes for breakfast.
Place your cooked apples into the prepared pie plate and sprinkle with lemon juice. Top with the remaining dough (40%) and crimp the edges. Cut four 2 inch slits in the top of the dough. Sprinkle with 1 teaspoon sugar, to give the crust a sparkle when baked.
Set the pie on a baking sheet and bake in the lower 1/3 of the oven and bake for 45-50 minutes. You may need to cover the crust with aluminum foil around the edges, or use a pie shield so it doesn't get to brown. Cool for 1 1/2 hours before servings.