Filling

1 1/2 pounds Granny Smith apples

1 1/2 pounds red apples

1 tsp cinnamon

3/4 cup sugar

1/4 tsp nutmeg

1/8 tsp ground cloves

1/4 cup brown sugar

1/2 cup all-purpose flour

1Tbsp lemon juice

Dough

2 cups flour

3/4 tsp salt

1 1/2 Tbsp sugar

1 cup butter-flavored Crisco

4 Tbsp cold water

1 egg, beaten, for egg wash

raw sugar, for sprinkling

1.  Peel apples and cut into wedges. Combine cinnamon, sugar, nutmeg, cloves, brown sugar, and flour. Pour over apples and mix to combine. Add lemon juice and let apples sit for about 30 minutes to marinate.

2.  Meanwhile, prepare the dough: Mix dry ingredients together. Place in mixer and add Crisco. Beat until the dough starts to ball up. Transfer to a bowl and slowly add water, working it into the mixture until the dough comes together and is no longer balls.

3.  Divide dough in half and roll each half into a circle. Arrange one circle in a pie pan. Spoon filling mixture onto the dough – it should be a heaping amount because the apples shrink during baking. Brush the sides of the bottom crust with egg wash and carefully add the top crust. Press down all around the edge so that the two crusts stick to each other. Brush the top crust with egg wash and sprinkle with raw sugar. Using a sharp knife, cut an X in the middle of the pie.

4.  Bake in a preheated 325°F oven for 30 minutes. Check to see how soft the apples are. If they look ready, remove from oven. Otherwise, keep checking every few minutes until done.