Blue Ribbon Apple Pie

I think Apple Pie recipes are pretty close to each other.   Here's a great "basic" recipe for a standard American Apple Pie.  There is a pie dough recipe following the apple mixture, but you can certainly use the refrigerated pie crust in the refrigerated section of your grocery store.

BLUE RIBBON APPLE PIE

1 recipe double-crust pie dough (easy, no-fail recipe below)

2 1/2 pounds (about 5) firm tart apples, peeled, cored, and sliced 1/4" thick (Granny Smith)
2 1/2 pounds (about 5) firm, sweet apples, peeled, cored, and sliced 1/4" thick (Gala)
1/2 cup plus 1 Tbsp granulated sugar
1/4 cup packed light brown sugar
1/2 tsp grated fresh lemon zest
1/4 tsp salt
1/8 tsp ground cinnamon
2 tsp fresh lemon juice
1 egg white, beaten lightly (or a splash of egg beaters)

Roll one disk of pie dough into a 12" circle and fit into a 9" pie plate, letting the excess dough hang over the edge.  Cover loosely with plastic wrap and refrigerate for 30 minutes.  Roll the other disk of dough into a 12" circle on a lightly floured surface and transfer to a parchment-lined baking sheet; cover with plastic wrap and refrigerate for 30 minutes also.

Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large bowl.  Transfer the apples to a large pot or Dutch oven and cover, cooking over medium heat and stirring frequently, until the apples are tender when poked with a fork, but are nut mushy (don't overcook because the apples will finish cooking and softening up in the oven), about 10-12 minutes.

Transfer the apples and their juice to a rimmed baking sheet and let cook to room temperature, about 30 minutes.

Preheat the oven to 425 degrees.  Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice.  Stir the lemon juice into the reserved 1/4 cup of apple juice.

Spread the apples into the dough-line pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.  Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie.  Fold the overhang up over the top crust and crimp the edges together.  Cut 4 vent gashes in the top of the pie.  Brush the crust with the egg white and sprinkle with the remaining 1 Tbsp of sugar.

Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes.  Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer.  Let the pie cool on a wire rack until the filling has set, about 2 hours.  Serve slightly warm or at room temperature.

 EASY NO-FAIL PIE CRUST

2 cups AP flour
1 tsp salt
2 tsp sugar
1 cup regular Crisco shortening 

Mix the above ingredients with your hands to form a uniform mixture.

Add 1/3 cup iced water.

Dip your hands in flour so they won't get too sticky.  Mix the iced water into the shortening/flour mixture with your hands.  Roll into a round ball (the dough will resemble a sugar cookie dough).  Divide in half and roll into two circles.  Bake according to pie directions.