Blue Ribbon Apple Pie

Ingredients:

Cake

• 2.5 cups premium flour
• 1 tbsp. sugar
• 1 teaspoon of salt
• 3 tablespoons of vegetable oil
• 1 cup chilled butter, cut into pieces (butter should be slightly melted)
• 1/4 cup cold water
• 2 teaspoons white vinegar or lemon juice

Filling

• 6 cups peeled and sliced ​​mixed apples (e.g. Mutsu, Granny Smith, Royal Gala, Honeycrisp, Cortland, etc.) – about 5 medium apples
• 1 tbsp. freshly squeezed lemon juice
• 0.5 cup granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 tbsp. oatmeal
• 2 tbsp (30 g) butter
• 1 egg, beaten with 2 tbsp water, for greasing
• Sugar and cinnamon, for sprinkling

Preparation:

1. Mix together the flour, sugar, and salt. Add the vegetable oil and mix with a pastry cutter or a stand mixer fitted with a paddle attachment until the flour forms fine crumbs.
2. Add the butter and work it in with a knife until you have a coarse, crumbly mixture with small pieces of butter. Separately, combine the water and vinegar (or lemon juice) and add it directly to the flour mixture, stirring until the dough begins to come together. Form the dough into 2 disks, wrap them, and refrigerate for at least 1 hour to firm up. The dough can be made in advance and stored in the refrigerator for 2 days or in the freezer for 3 months. Defrost the dough in the refrigerator before rolling it out..
3. Preheat oven to 200°C.
4. Toss the sliced ​​apples with lemon juice. Place half the apples in a saucepan or pot and cook over medium heat until they release some of their juices and soften, about 10 minutes. Using a slotted spoon, remove the apples from the saucepan and toss them with the remaining raw apples to cool.
5. In a separate bowl, combine granulated sugar, brown sugar, cinnamon, allspice, and nutmeg, then stir the dry mixture into the apples.
6. Remove the dough from the refrigerator 15-30 minutes before rolling it out. On a lightly floured surface, roll out the first disk of dough into a circle just under 0.5 cm thick. Dust a 22 cm pie pan with flour and line it with the dough. Sprinkle the bottom of the pie shell with rolled oats (these will absorb the juices released by the apples). Then spoon the apple filling into the pan and arrange pieces of butter on top.
7. Roll out the remaining dough disk to the same thickness and cover the apples with it. Trim off any excess dough and press the edges of the top and bottom layers together, creating a ribbed pattern. Brush the dough with the egg wash. Mix a little sugar and cinnamon and sprinkle generously over the top of the pie. Use scissors to cut a hole in the top layer of the pie to allow steam to escape.
8. Place the pie pan on a parchment-lined baking sheet and bake for 10 minutes at 200°C (400°F). Then reduce the oven temperature to 190°C (375°F) and continue baking for another 40-50 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before serving.