1-First, prepare the pie dough by sifting 3 cups pastry flour and 1 teaspoon salt into a bowl. Cut in 1/2 cup shortening and 1/2 cup cold butter until it becomes crumbly, then add a mixture of 1/2 cup ice cold water and 1 tablespoon white vinegar to form the dough. Divide the dough into two portions for the crust and top layers.

2-Next, roll one portion into a rectangle and spread with a thin layer of salted butter, then sprinkle with ground cinnamon and granulated sugar. Roll it into a jelly-roll style and cut into 1/4- to 1/2-inch slices. Press these slices into a 9-inch pie plate, overlapping and sealing the edges to form the base.

3-Then, peel, core, and slice the 8 large apples. Cook them with 1/4 cup all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, and juice of half a lemon over medium-low heat for 10 to 15 minutes until softened. Add this apple mixture to the crust and dot with 2 tablespoons salted butter.

4-After that, take the second dough portion, repeat the rolling and cinnamon-sugar process, and place the slices on top of the pie. Brush the top with 2 tablespoons 2% milk and sprinkle with 2 tablespoons coarse sugar. Bake at 425°F for 40 minutes, covering edges with foil if they brown too quickly.

5-Finally, let the pie cool slightly before serving to set the filling. This recipe takes about 35 minutes to prep and 40 minutes to cook, totaling around 1 hour and 15 minutes, so it’s perfect for a quick treat.