Pie dough (makes for 1 pie, top and bottom + 1 bottom pie shell to freeze):
- 640 g (4 cups) all purpose flour
- 226 g (1 cup) unsalted butter, cold, in cubes
- 200 g (1 cup) vegetable shortening, cold, in cubes
- 1 tsp salt
- 242 (1 cup) ice water
- 5 cups apples
- 1 (heaping) cup Saskatoon berries
- 1 lemon, juice and zest
- 1/4 cup cup granulated sugar
- 3/4 cup raw cane sugar (or brown sugar)
- 3 Tbsp all purpose flour
- 2 Tbsp cornstarch
- 3/4 tsp cinnamon
- pinch nutmeg
- pinch grated ginger
- pinch salt
- 2 Tbsp unsalted butter
For the top:
- 1 egg white
- 1 Tbsp cream
- turbinado sugar for sprinkling
- Place the flour, butter, shortening and salt into a stand mixer bowl. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry (about 10-15 seconds). Do not overmix it.
- Add the ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough.
- Shape the dough into 3 balls. Wrap each one in plastic wrap and refrigerate for at least 30 minutes. At this point you can freeze the ball/s of dough that you are not going to use (we froze one ball for a later use).
- Peel, core, and slice the apples. Add them to a large bowl and toss with the lemon juice and zest. Add the Saskatoon berries.
- In another bowl toss together the dry ingredients: sugars, flour, cornstarch, spices, salt and stir with a whisk to combine.
- Toss the dry mixture with the apples and Saskatoons and set aside while you roll out the dough.
- Preheat the oven to 375° F (180° C).
- After the 30 minutes in the refrigerator, take the dough out, lightly flour a work surface and place the cold dough in the middle.
- Lightly flour the top of the dough and, using a rolling pin, roll the dough from the center outward.
- While rolling out your dough, keep rotating it, lightly flouring the surface under the dough, as well as the top as needed to prevent from sticking. Roll the dough to about 1/4 cm thick. (Repeat for the second ball of the dough that will be used for the top and set aside).
- Flip the pie plate you will be using upside down onto the dough. Using a sharp knife, trace a circle 1 to 2 inches out from the edge of the pie plate. Remove the plate.
- Fold the circle of dough in half and transfer it to the pie plate. Unfold the dough, then using your fingers, gently press it down to form the pie shell, leaving the extra dough hanging over the edge of the pie plate.
- Fill the pie slightly heaping, with the apple and Saskatoon mixture, and dot with the butter pieces.
- With a sharp knife cut 10 strips out of the rolled-out dough, each one about 1/2 inch wide and 10 inch long.
- Gently place the first layer of strips onto the pie starting from center and going out, making sure that the strips is overlapped on the edges of the pie. Cut the excess off.
- The second layer of strips will be weaved into the first. Cut the excess off and press the edges into the pie.
- Roll out the leftover dough to about a 1/4 inch thickness and with a sharp pairing knife cut out leave patterns, etching the leaves. Arrange them around the edges of your pie.
- Brush the whole pie generously with egg wash, and sprinkle generously with cane sugar.
- Bake the pie for 60 – 70 minutes in the preheated oven, or until the top is golden brown and the filling is bubbling.
- Serve warm out of the oven (with a dollop of ice cream, optional).
The pie will keep at room temperature for up to three days. It can be reheated in the oven before serving.
You can substitute one cup of Saskatoon berries with one more cup of apples.
- Serving Size: 8-10 servings