Charlie’s Apple Pie

My apple pie is the best one, now everyone says so. but when it comes to mine its really the truth. no discussions, just enjoy this one.

Ingredients

For the Crust
2 3/4 cup / 345 g all-purpose flour, spooned into measuring cup and leveled with a knife
3 tablespoons sugar
1 teaspoon salt
¼ teaspoon baking powder
1 cup/ 245 g cold unsalted butter, sliced into 1 inch/ 2.5 cm pieces
100 g ice cold water

For the Filling
4 pounds/1.8 kg baking apples (see note), peeled, cored, sliced ¼-inch thick                                          1/3 cup/  4/5 dl packed dark brown

1/4 cup/ 1 dl granulated sugar.

2 tbsp fresh lemon juice.

1/2 teaspoon salt

1/4 tsp ground allspice

2 tsp ground cinnamon

1/4 ground cardamom

all purpose flour for surface

1 1/2 cups 3. 5 dl apple cider

1 vanilla bean split lengthwise

2 tbsp cornstarch

1 large egg

2 tbsp butter

2 tablespoons granulated sugar, for topping the pie

Method

For the Crust

Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until the mixture is crumbly with lots of pea and chickpea-size clumps of butter and shortening within.
Add the water and pulse until the mixture is evenly moistened and very crumbly. Dump the dough crumbles onto a work surface and divide into two piles, with one pile about 15% bigger than the other. Make two balls of dough and pat each one into a 5 inch/ 13-cm disc. Wrap the discs in plastic and refrigerate for at least 45 minutes.
Take the larger disc of dough out of the refrigerator. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it; you want it just supple enough to roll).
Roll the dough, adding more flour as necessary under and on top of the dough so it doesn’t stick, into a12 inch/ 33-cm circle. Carefully drape the dough over the rolling pin and transfer it to a 9 inch/ 23-cm deep-dish pie pan (at least 1.5 inch/ 4 cm deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Trim the edges to 0.6 inch 1.5 cm beyond the lip of the pie pan. Turn the edges under to create a rim on the crust. Press the rim against the lip of the pan, forming it into an even edge. Use any scraps to patch in any tears or thin areas. Place the crust in the freezer for at least 15 minutes while you heat the oven.
Preheat the oven to 375°F/ 190°C. Set an oven rack in the middle position.
Remove the pie crust from the freezer and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of aluminum foil. (The foil will protect the edges from getting too dark.) Bake for another 20 minutes, until the dough is dry and golden. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it.

For the Filling & Baking

Toss apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice, and cardamom in a large bowl to coat. Let apples sit until they start to release their juices, at least 1 hour and up to 3 hours.
Let dough sit at room temperature 5 minutes to soften. Working one at a time, roll out disks of dough on a lightly floured surface ⅛” thick. Place each on a parchment-lined baking sheet and chill while you prepare the filling. Place apple cider in a medium saucepan and scrape in seeds from vanilla bean; add pod. Bring to a boil and cook, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about ½ cup; remove vanilla pod. Stir cornstarch into 3 Tbsp. water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly, until cider mixture is very thick and bubbling, about 1 minute. Let cool slightly, then scrape over apples; toss to coat.
Carefully transfer dough round to pie dish. Lift up edges and allow dough to slump down into dish (if too cold to be pliable, let it warm up slightly first). Trim, leaving about 1″ overhang. Beat egg with 1 tsp. water in a small bowl and brush over edges of dough. Scrape in apple filling, creating a mound in the center; dot filling with butter. Place remaining dough round over filling. Trim edges of top round, leaving a ½” overhang. Fold edge of bottom round up and over; press together to seal. Crimp edge and brush top with remaining egg wash. Sprinkle with granulated sugar and cut a few vents in top. Place pie on a foil-lined rimmed baking sheet and chill in freezer 10 minutes.
Bake pie (375°F/ 190°C) until crust is deep golden brown and juices are thick and bubbling, 1½. Transfer pie to a wire rack and let cool at least 4 hours before serving.