Page 403 - Pie Squared

MERRY MINCE-ISH SLAB PIE

WITH A BUTTER AND SHORTENING CRUST

Serves 15 to 18

Growing up, holidays always included a mince pie. My grandmother
would shop in a fancy food store in Boston and send jars of Crosse
and Blackwell filling to my mince pie–loving mother in Ohio. Even as
a youngster, I adored the exotic flavors that came from that stout,

dark glass jar. When the jars were empty and my mother craved a
taste of mince, she made a pie like this and called it Mince-ish. I
think of this glorious recipe as another way to dress up apples before
I wrap them in flaky crust. The glaze is essential, by the way. This is

a rich pie; serve in small slices.

Make Ahead: This pie is delicious when freshly made but also holds,
covered on the counter, for 3 days. In the refrigerator, it stays fresh
for a week.

BUTTER AND SHORTENING CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour
8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) Spectrum or other vegetable shortening, cubed and

frozen for 20 minutes
¼ teaspoon kosher salt

½ cup (120 ml) ice water

3 teaspoons vodka, optional

FILLING

2 pounds (1 kg) mixed pie apples, peeled, cored, and chopped into ½-inch