Crust 2 1/2 cups (300g) King Arthur Gluten-Free Flour 1 1/4 teaspoons salt 1/4 cup (46g) vegetable shortening 10 tablespoons (142g) unsalted butter, room temperature 6 ice water (add more if needed) Filling 8 cups apples, peeled, cored and sliced 2 tablespoons lemon juice 3/4 cup granulated sugar 1 teaspoon cinnamon raisins - add to your taste (optional) chopped walnuts - add to your taste (optional)
The crust: In a bowl, whisk together the flour, salt, and shortening. Mix the dough until evenly. Add butter (small cubes) and 4 - 6 tablespoons of water and mix evenly. Divide the dough into two pieces, wrap in plastic, and chill for 30 minutes. The filling: Combine the sliced apples and lemon juice in a large mixing bowl, add sugar, and cinnamon. Mix all together until apples are covered with sugar. Add raisins and walnuts (optional) Preheat the oven to 425°F. Lightly grease a 9" pie pan that's at least 2" deep. Place the pastry into the pie dish, add apples and cover with second dough. Bake the pie (425°F) for 20 minutes, then reduce the oven temperature to 375°F and bake for additional 40 minutes more, until you see the dough getting slightly brown. Cool the pie completely before slicing.