After Midnight Apple Pie

***bukan beli, tau. made from scratch punya.Crumbly crust.***
Apple pie
Pastry
2 ½ c all purpose flour
½ tsp salt
¼ c shortening
½ cup cold butter/margarine
4 to 6 tbsp ice water

Filling
8 Apples, sliced
[ i use red apple Pink Lady coz they're sweet and recently available in the market]
½ c white sugar / brown sugar
3 tbsp cornflour
2 tbsp butter / margarine cubes
1 tbsp cinnamon

Method
To make the crust, mix flour and salt. Cut in or grate shortening and margarine into the flour. Mix until it looks like coarse crumb. Try to have least hand contact with the dough. Use only your finger tips or fork to mix them up.

Sprinkle ice water a tablespoon at a time until dough just moist enough to shape into ball.

Separate dough into 2 ball, 1 ball larger for the base and 1 for top crust. Wrap in clingwrap and let it rest in fridge for 30 minutes.

Take one dough out and roll it into your pan.

Prepare apples. Peel, core & slice apples into uniform thickness. Add sugar, cornflour & cinnamon powder.

Pour in the apple mixture. Place the butter cubes on top of the apple mixture.

Roll second dough to cover the pie. Slit few places to vent out the steam while baking later.

Brush egg on top of the pie. Bake at 218° C for 45 minutes to 1 hour.

****
Tips for choosing apple :
Actually any type of apple would do. Most common type of apple used for making pie called Granny Smith [green] and Golden Delicious [yellow] coz the apples won't get too mushy when cooked. Best way is to get mix two or more types of apple and i can assure your pie will be more delicious!!!
If you like sweeter pie, try Fuji [red]or Pink Lady [red].

****Can't sleep so there you go, an apple pie made after midnight...hence the name.****

****For breakfast, brunch or tea break and for that sneaky midnight snack!****