The Perfect Apple Pie

Ingredients:

Cake

• 170g unsalted butter, cut into 1cm pieces.
• 60 g cooking fat, cut into 1 cm pieces.
• 5-7 tbsp. l. applejack
• 340 g of premium flour, approximately 2 and 3/4 cups, + extra for working with the dough
• 1 teaspoon table salt
• 1 tbsp. granulated sugar

Filling

• 1.3-1.5 kg of apples of different varieties, such as Granny Smith, Honeycrisp, Braeburn, and Golden Delicious, about 6 large apples
• 0.5 cup sugar, divided
• 3 tablespoons tapioca starch
• 2 tablespoons apple jam
• 1 tbsp. natural non-alcoholic apple cider
• 2 tsp freshly squeezed lime juice
• 1/4 teaspoon coarse salt
• 1/4 tsp freshly ground grains of paradise

Preparation:

1. CakePlace butter, shortening and applejack in the refrigerator for 1 hour.
   
   In a food processor, combine the flour, salt, and sugar, pulse 3-4 times. Add the butter and pulse 5-6 times. Add the shortening and pulse 3-4 more times to evenly distribute the pieces.
2. Remove the lid of the food processor and drizzle with 5 tablespoons of applejack. Close the lid and pulse 5 times. If necessary, add a little more applejack and pulse again until the mixture is smooth and comes together. Weigh the dough and divide it in half. Form each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
3. Filling: Peel and core the apples.
   
   Slice into 1 cm thick slices. Toss all the apples with 1/4 cup sugar, place in a colander set over a large bowl, and let drain for 1 1/2 hours.
4. Pour the accumulated juice into a small saucepan, place over medium heat, and reduce to 2 tablespoons. Set the juice aside to cool. Mix the apples with the remaining sugar, cornstarch, jelly, cider, lime juice, salt, and grains of paradise.
5. Assembly: Preheat oven to 220°C.
   
   Remove one disk of dough from the refrigerator. Place the dough on a lightly floured sheet of waxed paper. Lightly flour the top of the dough and roll it out into a 12-inch (30 cm) circle. Place it in a 9-10 inch (22-25 cm) pie pan, 2 inches (5 cm) deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as needed. Place the pie bird in the center of the pan.
6. Arrange the apples in the pan in concentric circles, starting at the edges and working toward the center, forming a small mound in the center of the pie. Drizzle with the remaining liquid in the bowl. Roll out the second pie crust the same way as the first. Place the dough on top of the apples, piercing it like a bird. Press the edges of the dough together. Brush the top crust with the remaining juice, covering the entire surface except the edges. Trim off any excess dough.
7. Place the pie on a parchment-lined baking sheet and bake on the floor of the oven for 30 minutes. Then transfer the pie to the bottom rack and continue baking for another 20 minutes, or until the apples are tender but not mushy. Transfer to a wire rack and let the pie cool for at least 4 hours, or until it reaches almost room temperature.