Ingredients
1¾ cups flour
¼ tsp baking powder
4 tbsp shortening
½ stick butter, at room temp
Cold water, as needed
1 lb Rome apples, peeled, cored and sliced
8 oz dessert apples , such as Granny Smith, peeled, cored and sliced
¼ tsp ground cinnamon
½ cup raisins
¼ tsp ground nutmeg
¼ cup brown sugar
1 egg, small, separated
6 granulated brown sugar cubes, crushed, or regular brown sugar
Preparation
Preheat the oven to 400 degrees F. Lightly grease a baking sheet that’s a minimum of 14 inches.
Prepare the pastry by sifting the flour and stirring the shortening and butter into it lightly in a large mixing bowl.
When the mixture is crumbly, mix in small amounts of cold water to make a smooth dough that leaves the bowl clean.
Give it a light knead and place the pastry in a bowl covered with plastic wrap. Let it rest in the fridge for 30 minutes.
Prepare the filling by mixing the apples, cinnamon, raisins, nutmeg, and sugar in a large mixing bowl.
Using a rolling pin, spread the pastry out on a floured, flat surface to a circle, about 14 inches in diameter. Give it quarter-turns so that it ends up as round as possible. then transfer it to the center of a greased baking sheet.
Brush the pastry with egg yolk to prevent it from getting soggy.
Pile the prepared fruit mixture in the center of the pastry, then carefully turn in the edges of the pastry. If the pastry breaks, patch it back again.
Brush the pastry surface all around with the egg white, then sprinkle it with the crushed sugar cubes over the pastry.
Place the pie on the highest rack of the oven and bake for 35 minutes or until the crust turns golden brown.
Remove from the oven and serve warm with crème fraiche or ice cream.
