Preparation

做面团

• Cut the butter in half lengthwise and then cut each strip into 6 pieces; cut the shortening into 2 pieces. Pile the shortening and butter on a plate and slide into the freezer until ready to use. Measure the water, add the lemon juice, and refrigerate until ready to use.
• 将面粉、白糖和盐在一个大碗里ntil well blended. Add the cold butter and shortening pieces and, using a pastry blender or two knives, cut them into the flour mixture until the pieces are pea-sized, about 3 minutes. (You can also do this a food processor using short pulses, scraping the blended mixture into the large bowl before proceeding.)
• Pour the water and lemon juice over the flour and, using a silicone spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining (I like to use one hand to help mix while keeping the other working the spatula). Scrape the dough and any remaining floury bits into a pile on the counter. Starting with the top of the mound and using the heel of your hand, smear a section of the dough down the side and along the work surface away from you to blend the butter pieces into the dough. Repeat with the remaining dough in sections. Using a bench scraper, fold the dough together (the mixture will be rough and crumbly). Turn the pile about 90 degrees and repeat the smearing process until the mixture just comes together into a cohesive dough (this is a technique called fraisage). Be careful not to overwork the dough because that will make the crust dense. Divide the dough in half (12 oz. each/340 g) and shape into two 6-inch (15 cm) disks. Wrap in plastic wrap and refrigerate until firm, about 2 hours, or up to 2 days.

Make the filling

• Peel and core the apples and cut into 1⁄2- to 3⁄4-inch (12 mm to 2 cm) thick slices. Put the slices in a large bowl and sprinkle the flour over the top. Using a silicone spatula, toss and stir until the slices are evenly coated with the flour.
• 将浓奶油放入一个小锅或微波安全碗中，然后加热直至非常温暖。搁置。
• 将糖和水放入4夸脱（4或5升）的重锅中。煮，搅拌，用低温搅拌，直到糖溶解并混合沸腾。糖溶解并混合沸腾后，停止搅拌并增加热量。当糖开始焦糖化时，将锅在热量上旋转，直到焦糖为2至3分钟的颜色深琥珀色。在热量上轻轻旋转锅，使焦糖颜色均匀。（我喜欢通过在白板上放一两滴来测试颜色。如果焦糖太轻，酱汁太甜了。。要小心，因为它会溅出，蒸汽很热。搅拌直至焦糖完全光滑。如有必要，将锅返回热量并继续搅拌直至焦糖溶解。将锅从热量上滑下，加入黄油和盐，然后搅拌直至混合。 Taste and add more salt, little by little, until the caramel is slightly salty.
• 将苹果和任何剩余的面粉刮入锅中，然后搅拌直至混合。混合物会粘稠并且非常浓。用中火煮，经常搅拌，用铲子刮下锅底，直到焦糖煮沸，煮沸，足够厚，可以涂上5至7分钟的苹果。如果混合物过于剧烈沸腾，请将热量降低至中低。将锅从热量上滑下并放在一边，偶尔搅拌，直到室温（不超过1小时）。

Make the top crust

• Remove one of the dough disks from the fridge and, if it’s very cold, set it out at room temperature until it’s just pliable enough to roll, 10 to 20 minutes. Arrange a large piece of parchment on a work surface, put the unwrapped dough in the center, and cover with another piece of parchment. Using a rolling pin, roll the dough between the parchment to a 13-1⁄2-inch (34 cm) round, lifting, turning, and repositioning the parchment and lightly flouring throughout the rolling.
• 在羊皮纸和面团下面滑动一张大饼干板。取下羊皮纸的顶层，并使用一个小的2英寸（5厘米）叶状饼干切割器，从大约3英寸（7.5厘米）的6或7个形状上踩下，从回合的中心开始。用羊皮纸或塑料覆盖面团，然后滑入冰箱。

Make the bottom crust and line the pan

• 按照步骤1的指示制作顶层，将第二个磁盘滚动到13-1⁄2英寸（34厘米）的圆形，然后将顶部羊皮剥落。小心地将面团滚动在销钉周围，将底部羊皮纸留在后面，然后放在9英寸（23厘米）的馅饼板上（我更喜欢Pyrex）。将面团展开到盘子上，然后轻轻将其轻轻到板的底部和侧面。轻轻但牢固地将面团压在侧面和底部，注意不要伸展或撕裂面团，使多余的面团悬挂在边缘上

Assemble and bake the pie

• 将架子放在烤箱的中心，并在架子上放置衬有衬砌的有框烤盘。将烤箱加热到425°F（220°C/气体7）。
• Scrape the cooled filling into the bottom crust and spread evenly. Remove the top crust from the fridge, uncover, and, using the tip of a small knife, lift the cut-out leaves and set on the counter or a piece of plastic wrap. (The dough should be cold but not firm. If it’s too cold, the dough will break.) Slide your palm under the parchment and center it under the top crust. Lift the paper and invert the dough onto the filling, using your palm as a guide to center it.
• 按下顶部和底部边缘和修剪both crusts so there’s about 3⁄4 inch (2 cm) left hanging over the edge of the plate. Roll the overhang under itself to shape a high-edge crust that rests on top of the rim. Crimp the edge. Roll out the trimmed dough scraps and cut out 4 or 5 additional leaf shapes.
• 在一个小碗中，将鸡蛋和水与叉子混合直至充分混合。用鸡蛋清洗慷慨地刷顶部，随机将叶片切出在外壳上排列，然后用鸡蛋洗净叶子。
• Put the pie on the heated baking sheet and reduce the oven temperature to 375°F (190°C/gas 5). Bake until the filling is bubbling and thickened and the pastry is deep golden brown, 68 to 75 minutes. If the pastry starts to get too brown, cover loosely with foil and continue baking. Move the sheet to a rack and let cool until warm (or cool completely) before serving. The pie is best when served within 1 day and can be warmed slightly in a 300°F (150°C/gas 2) oven, if desired.

Make Ahead Tips

The pie dough can be prepared and refrigerated for 2 days or wrapped in plastic and frozen for up to 1 month. If frozen, thaw in the refrigerator overnight.