This baked treat offers stacks on stacks on stacks of apple cinnamon sugar goodness wrapped in a doughy shell.
For the dough:
3 2/3 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
2 cups butter, cubed and frozen
2/3 cup water, chilled
For the filling:
5 1/2 pounds apples, peeled, cored and sliced into 1-inch pieces
1/4 cup lemon juice
1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 egg beaten, for egg wash
1 tablespoon sugar, for dusting
Make the dough: In the bowl of a food processor fitted with the blade, pulse flour, sugar and salt to combine. Pulse in cold butter and shortening until butter resembles peas, approximately 6 to 8 times. Slowly pulse in cold water until dough comes together, approximately 5 to 6 times. Turn dough out onto a floured surface to combine. Divide dough into 2 parts, one slightly larger than the other. Wrap in plastic wrap and refrigerate for one hour.
Make the filling: In a large bowl, combine sliced apples and lemon juice. In a small bowl, combine flour, sugar, cinnamon, nutmeg and salt and sprinkle over apples. Combine until evenly coated and set aside.
Assemble the pie: Preheat oven to 350 degrees.
Roll smaller dough portion to a large circle and drape over a 9-inch pie plate. Stack apple slices evenly in layers until all are used, approximately 10 inches high. Roll larger dough portion to a large circle and drape over tower of apples. Pinch top dough with the bottom dough to create crust border. Mark the top of the crust with 4 slits to allow air to escape while baking.
Brush pie with beaten egg and top with sugar. Bake pie for 70 to 80 minutes until golden and filling begins to bubble.
Allow pie to cool up to 3 hours before slicing to keep the structural integrity of the pie. Mile high pie will keep up to 4 days covered.