The Apple Pie

Steps

1. 1Crust Procedure:
2. 2Combine the flour, salt, and sugar in the bowl of your food processor and pulse 3-4 times. Add the butter and pulse until texture looks mealy, 5-6 pulses. Then, add the shortening and pulse until incorporated, another 3-4 pulses. Remove the lid and drizzle in 5 tablespoons of the Applejack. Replace the lid and pulse 5 times. Add the remaining Applejack and pulse until the mixture begins to hold together and pull away from the sides of the bowl.
3. 3Dump the mixture onto a clean surface and squeeze together with your hands to form a smooth ball. Divide the ball in half and press each into a disk about 1-inch thick. Wrap each dough in plastic wrap and refrigerate for at least 1 hour. (You can refrigerate longer, even overnight, but the dough will have to sit at room temperature for 15 minutes to be malleable enough to roll.
4. 4Filling Procedure:
5. 5Peel, core, and slice the apples into 1/4-inch slices and move to a large mixing bowl. Add 1/4 cup of the sugar and toss with your hands to thoroughly coat. Set aside for 45 minutes, tossing halfway through, then transfer to a colander set over a large bowl and set aside to drain for 45 minutes.
6. 6Transfer the accumulated juices (you should have about 1/4 cup) to a small saucepan and reduce over medium heat to 2 tablespoons, about 3 minutes. Set aside to cool.
7. 7Stir the remaining sugar into the apple slices along with the tapioca flour, liquid pectin, apple cider vinegar, salt, and grains of paradise. Set aside.
8. 8Assembly Procedure:
9. 9Crank your oven to 400℉ and move a rack to the lowest position.
10. 10Place a 12" x 24" piece of wax paper on a clean work surface and lightly dust with flour. Remove the dough disks from the refrigerator and allow them to come to room temperature, 15 minutes. Discard the plastic wrap from one and place the dough on the wax paper. Dust with a bit more flour and roll into a 12" x 12" circle. Carefully peel the wax paper off and place the dough into the tart pan, gently pressing it into the edges. (See the note on dough movement below).
11. 11Arrange the apples in the bottom of the pan in concentric circles starting around the edges, working toward the center, which will result in a slight mound shape. Pour any remaining liquid evenly over the apples.
12. 12Roll out the second dough disk in the same manner as the first. Place this dough over the apples and seal the edges of the pie, trimming any excess dough. Make a few slits in the top of the crust with a paring knife to give steam a way out. Park the pie on a foil-lined sheet pan and brush the top of the crust with the reduced juice. Bake for 1 hour, 10 minutes.
13. 13Transfer the pie to a cooling rack and rest for at least 4 hours before removing from the tart pan and slicing.