Apple Crumb Pie for a Crowd

In a large bowl, whisk together the flour and salt. Cut in the 1/2 cup of cold butter and the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (Prep time: 15 minutes)

In a separate small bowl, whisk together the egg, ice water, and white vinegar. Gradually pour the wet ingredients into the flour mixture, mixing with a fork until the dough just comes together. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax. (Prep time: 10 minutes, Chill time: 30+ minutes)

While the dough is chilling, prepare the apple filling. In a medium saucepan, melt the 1/2 cup of butter over medium heat. Whisk in the 1/4 cup of flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the water and brown sugar until the mixture is smooth and thickened. Remove from heat and set aside. (Prep time: 10 minutes)

On a lightly floured surface, roll the chilled dough into a large rectangle, approximately 18x12 inches. Gently transfer the dough to a large aluminum foil roasting pan (or a similar large baking dish), pressing it into the bottom and up the sides. Trim any excess dough. (Prep time: 15 minutes)

Arrange the sliced apples evenly over the crust. Drizzle the butter-sugar mixture evenly over the apples. (Prep time: 5 minutes)

In a medium bowl, combine the apple crisp mix with the remaining 1/2 cup of cold, cubed butter. Use your fingers or a pastry blender to cut the butter into the mix until it forms coarse crumbs. Sprinkle the crumb mixture evenly over the apples. (Prep time: 10 minutes)

Preheat oven to 375°F (190°C). Bake the pie for 50-60 minutes, or until the crust is golden brown and the apples are tender. If the crust starts to brown too quickly, tent the pie loosely with aluminum foil. (Bake time: 50-60 minutes)

Let the pie cool completely before slicing and serving. This allows the filling to set. Enjoy! (Cooling time: 2+ hours)