Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 2011 Campfire Recipes.

I found this recipe in the newspaper. This is reportedly "THE" original recipe for REAL Coney Island Sauce.

Les Fuller of Niles, Illinois, is a food scientist involved in product development who worked at one time for Wolf Brand Chili Company, owned by Quaker Oats Company. He has applied scientific methods and the know-how of years of eating Coney Islands to break the secret of the Coney Island Sauce topping on hot dogs.


LES FULLER'S CONEY ISLAND SAUCE

¼ Cup Olive oil
¾ lb. Ground beef (70% lean)
1 8 oz. can of tomato sauce
4 Dried chile pods, finely ground
3 Large cloves of garlic, mashed
1½ tsp. Sugar
½ tsp. Turmeric
½ tsp. Oregano
½ tsp. Cumin
½ tsp. Paprika
1½ tsp. Cornstarch
¼ Cup Water


1) Heat oil in skillet. Fry beef for 3 minutes, breaking it up well.
2) Add remaining ingredients except the cornstarch & water.
3) Cover and simmer for 20 minutes, stirring frequently to prevent sticking or burning.
4) Add just enough water, if necessary, to keep the mixture "flow-able".
5) Mix cornstarch thoroughly with the water. Add the meat mixture.
6) Mix the mixture and simmer, stirring, for about 10 minutes until desired thickness is achieved. Serve over hot dogs with minced onion & mustard.

AUTHOR'S NOTE: Most recipes that claim to duplicate genuine Coney Island Sauce call for cinnamon, cloves, allspice, etc. With turmeric, Fuller is right on the mark for that elusive flavor secret.

real deal

Ingredients
1‐1/4 lb 80/20 ground chuck
5 Koegel Viennas
1 Tbs shortening or lard
1 Tbs unsalted butter
1 tsp minced garlic
1 Tbs prepared yellow mustard
6 oz tomato sauce
6 oz water
3 Tbs mild chili powder
Kosher salt and ground pepper
Equipment
1 12ʺ skillet
1 colander
1 meat grinder
1 8ʺ x 8ʺ glass dish
1 2‐quart sauce pan
Lid for 2‐quart sauce pan
Brown the ground chuck in the skillet till itʹs nice and
tender. Dump it into the colander and let it drain. Push
on the browned meat in the colander with the back of a
spoon until most the grease is out, and then dump the
meat into the sauce pan.
Install discs onto the front of the meat grinder for a
fairly small grind and grind the hot dogs into the glass
dish. After digging the rest of the ground hot dogs out
of the inside of the grinder, add the ground hot dogs to
the browned meat.
With the exception of the chili powder and the salt and
pepper, add the remaining ingredients to the sauce
pan and mix it all as completely as possibly. Start heat‐
ing the sauce on the stove over medium heat. When it
comes to a simmer, cover the saucepan, set the burner
for low heat, and let the sauce simmer for 20 minutes,
stirring occasionally to prevent scorching. Add the
chili powder to the sauce and stir it in well. Check the
flavor of the sauce and add the salt and pepper to
taste.
Cover the sauce again and let it simmer another 10
minutes to let the flavor develop before serving on
grilled Koegel Viennas in natural casings on decent
(not wimpy) steamed buns, all topped with a squiggle
of a rich yellow prepared mustard and some chopped
onion
… or on nacho chips with cheese and jalapeños

Sean those look great!..not to step on your toes here's my recipe for crab cakes I posted a few years back

Jumbo Lump Crab Cakes...I have been making these for quite a few years now and they seem to be a big hit.

Ingredients

16 oz. lump crab meat
2 eggs beaten
1/4 red bell pepper finely diced
1/4 small sweet onion(vadalias are best when in season)finely diced
4 tbs mayonnaise
1 1/2 tbs Old Bay seasoning
1/4-1/2 tsp hot cayenne pepper
1 1/2 tsp dry yellow mustard
1 tsp garlic powder
2 tbs chopped fresh cilantro
Fresh ground black pepper to taste
1 pinch of sugar
2/3 cup crushed corn flake crumbs(these can be purchase in a box already to use (This is the ingredient that really sets these crab cakes apart from others )
extra virgin olive oil
2 tbs butter

Mix all ingrediants together except the lump crab meat.
After everything is mixed GENTLY incoropate the crab meat.You want everything mixed but don't want the crab meat broken up.
now form into cakes cover with wax paper or I use freeze paper (the coated side)refrigerate the cakes for an hour or two or longer if you want to pre prepare them.
Next coat a pan with olive oil and 2 tbs butter heat and when hot add the cakes. Fry till brown and flip and repeat till golden brown on other side. remove from pan on to plate with paper towel to drain excess oil and then plate for eating. I make a quick remolade with french dressing,honey, apricot preseve and 2 tbs mayo. I tend to just see what I have on hand and get creative.

Sam's recipe I found


turned out pretty damn good, if I DO say so myself.
Cooked the grits up to about 17 min, and added in two dozen 41/50 shrimp, peeled, deveined.
Sauteed bell pepper, jalapeno, onion and a bit of tasso ham, and added that towards the end.
Beat in about a third cup of cream, and topped the bowl with fresh scallions.
Oh MY!

Here's a really good one:

Shrimp & Bacon Curry

5 strips bacon
1 medium onion chopped
1 lb. shrimp cut up
1/2 red bell pepper
2 cloves garlic
1-2 cups chicken broth as needed for desired consistency
1 teaspoon curry (add more)
4-5 leaves fresh basil
1 tablespoon flour

Brown bacon as dark as possible without burning.
Add onion & saute briefly.
Add red bell pepper.
Add flour & blend.
Add broth, add curry, add basil, reduce heat.
After 5-10 mins. when above is all blended nicely, add shrimp.
Simmer
Serve over your choice of rice. I like basmati or jasmine.

Lately, I'm almost always doubling this recipe because it goes so fast.

You should end up with something that looks like this:

Spaghetti is all about the sauce
Hence the reason for large batches when I make it,it's then frozen in smaller containers and defrosted as needed.

Also nice is a vodka sauce but I prefer that over penne or gnocchi but spaghetti will work

Olive oil
small onion
garlic cloves
2 cans(28oz) crushed tomatoes
crushed red pepper flakes
3/4 cup vodka
3/4 heavy cream(or half and half)
Grated parmesan cheese

heat enough EVOO to coat a large frying pan
saute diced onion and dice garlic cloves along with the red pepper flakes
Add the crushed tomatoes and let come to a slow boil
Now lower the heat and add the vodka
you can also season with salt,pepper,garlic powder, a dash of sugar and some basil(fresh is bonus)
Let simmer approximately 10-12 minutes
Now add the cream and stir in and lower heat.

Your spaghetti should have been boiling and be al dente
Grandma used to take a piece throw it at the wall and when it stuck it was cooked. I'd say jut taste it
Drain pasta and I like to put a scoop of the sauce right in this the pasta and stir then add more over the top
Add the parmesan cheese and you are ready to mangia

Here is gnocchi with homemade vodka sauce

Wifey bought a beef tenderloin on sale this weekend. We slice them into steaks and vacuum seal individual meals. But that little tail end is always too thin to reasonably cut into steaks so I cut it off and smoked it.
First I put it in a ziplock with some Worcestershire and red wine. Then I made up a rub and gave it a rubdown.

Here is the rub, use one tablespoon of each:

Black Pepper
Kosher Salt
Paprika
Garlic Powder
Onion Powder
Lemon Pepper
Beau Monde
Tony Chachere's Creole seasoning
Dark Brown Sugar

Rub-a-dub-dub...

Then sprinkled with minced garlic







Then I put it back in the ziplock and into the refrigerator for an overnight rest.



I kept the smoker temp at about 220°. I wanted right between medium and well done. I prefer medium, wifey prefers well done. So I kept the temperature kind of low and 4 hours later I hit an internal temperature of 155°.
I took it off and let it rest for 10-15 minutes and sliced it up. The color was perfect! Very slight pink. I'd prefer medium but this was just fine.
It was very moist and fork cutting tender. The rub had a very thin layer of intense flavor that enhanced the meat without overpowering or masking the beef flavor.
I thought it was just great.
I made parmesan roasted potatoes to go with it. Those always makes Mrs Snubbie happy!



Overall I thought it was superb. A successful smoke!



Dang. Looking at that last photo makes me want to go to the fridge and clean up the (meager) leftovers!

5 cheese Mac and cheese

2 cups White Sharp Cheddar
1 cup Longhorn or Mild Cheddar
1.5 cups Mozzarella
1 cup Provolone (smoked has more flavor)
1 cup Parmesean
1 stick butter or margarine
1 cup Romano, Asiago, or salty cheese of preference
1 pint light cream or milk
1 pound box of elbow macaroni
1 tsp salt
4-6 eggs (for large 6, for jumbo 4)


Cooking Instructions
Preheat oven to 350 degrees. Boil a large pot about 3/4 full of water. Add a
healthy pinch of salt to the water. Pour entire box of pasta in water and stir.
Boil pasta for about 7-9 minutes or until it's "al dente" or has a bite.

While your pasta cooks, in a large bowl, mix all of the cheeses together. With
your hands, blend the cheeses so the color looks even. From this mixture remove
about a cup of the cheese blend and set aside for later.

To the cheese mixture, add your eggs, salt, and light cream. Melt the stick of
butter in microwave and add to mixture. Stir this wet cheese mixture until it
has the consistency of a wet oatmeal. Usually takes about 2-4 minutes.

Drain pasta and pour half of the cooked pasta into the wet cheese blend. Stir in
contents thoroughly, then repeat with second half.

In a 9"x13" pan ( or one near that size), grease/butter the entire pan very
well. This prevents the mixture from sticking and creates great color. Pour the
entire mixture from the bowl into your greased pan and spread it evenly.

Finally, take that cup of the dry cheese blend and sprinkle that evenly across
the top of the mixture. Place the dish in the oven and bake on the top rack.

Bake for 35-40 minutes. Remove when bubbly and golden on top. Allow to cool for
5- minutes, serve and enjoy!

Must people from the midwest can appreciate Italian Beef (insert dick joke here) or combos (Italian beef and Italian sausage and yes you can throw another dick joke on top of the other one)

Problem is when you leave the midwest, nobody knows WTF you are talking about. So here is how you make your own:

1 big ass pot roast/chuck roast.

Package of italian sausage.

2-4 packages of zesty italian dressing seasoning.

Salt and pepper roast to taste. Place in crock pot. Fill water to just below the top edge of roast. Turn on to low. Leave for 4-5 hours.

Open crock pot. Add package of italian sausages, as well as italian dressing packets. Put lid back on. Leave for another 4- 5 hours.

Take two forks and shred while inside the crock pot around the 8-9 hour mark. Will look like this.



Sautee some green peppers and onions.


Put your beef and sausages on buns.


Add peppers.


Add cheese.


Throw in oven @ 350 to lightly toast and melt cheese.


Serve with potato chips. You'll want to FY when you're done eating. They're that good.


Travis

This is my favorite dessert


Sour cream apple crumble pie


Ingredients

Crust
1 Pillsbury refrigerated pie crust (from 15-oz. box)if you are good at making scratch crust do it(I'm not and this is easier), softened as directed on box
Filling
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled granny smith apples
Topping
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter or margarine

Directions

Heat oven to 400 degrees F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer.
Meanwhile, in medium bowl, mix all topping ingredients except butter. With fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.

If you want to go more traditional italian this is excellent!

Tiramisu


6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee or expresso, room temperature
2 to 3 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

I had not made one of these in ages. Dusted off my old recipe, and whipped one up today. Still an excellent cake, with the crusty sugar/pecan/pineapple topping, and the soft sponge cake.
I always make the cake in a Cast Iron skillet. Today, it was in a 100+ year old Griswald.

Had some sirloin tips of venison out for dinner tonight,was gonna do a stir fry and found this recipe,a knock off on PF Changs Mongolian beef
It was quick,easy and so delicious!


Ingredients:
Vegetable oil
1 tsp. fresh ginger, minced
2 tbsp. garlic, minced
1 cup low sodium soy sauce
1 cup water
1⅓ cup dark brown sugar
2 pounds flank steak, sliced
½ cup cornstarch
Green onions, sliced
Instructions:
1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and
garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to
combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set
aside.
2. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in
fridge for 10 minutes to allow coating to stick better on the beef.
3. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of
vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but
barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest
of the beef. Pour out any excess oil in the saucepan.
4. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from
earlier. It should come to a boil immediately. Add in the steak and coat with the sauce.
Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will
thicken gradually. Add in the scallions.
5. Serve hot over white or brown rice.
6. Place leftovers in an airtight container in the refrigerator

You can half the recipe if you only use 1 lb of meat

Ahhhh there was no leftovers!

I have made the squash casserole many times, so I usually just wing it. The original recipe came from my GF several years ago as Broccoli Casserole, using chopped frozen broccoli. Very simple to make, and I thought it was really tasty. I really like yellow squash and zucchini, so figured "Why Not". You can easily scale the size up for a larger crowd.
Here's how I made this last one:

Squash Casserole

Ingredients
2 medium yellow squash chopped
1 medium zuchini chopped
1/2 large onion chopped
1/4 red bell pepper
chopped fresh parsley
4-6 ozs cheddar cheese (depending how cheesy you want it)
2 eggs
1 cup Hellman's Real Mayonnaise
salt & pepper
small pinch of crushed red pepper flakes (and/or 1/2 tsp sambal)

Directions
Bake at 350 for 1 hr in covered dish (I use Corningware)
sprinkle smoked or sweet paprika on top (whichever you like)
Turn oven down to 275 and bake for another 20 mins with lid off
Voila.

Because you're using fresh and not frozen vegetables, you'll need to drain the water off at the 1 hour mark, then a bit more after finishing with lid off. You can leave the crushed red pepper flakes and/or sambal out completely, if you want. I just like a little kick. Sometimes I use pepper jelly. As for the cheese, I sometimes do a mix. I've used everything from Havarti to Asiago, with cheddar.

---------------

Parmesan Romano Crusted Cod Filets

Ingredients
1 lb cod filet
1/2 cup flour
1/2 cup milk
1 egg
Extra Virgin Olive Oil
4-6 tbsp shredded Parmesan Romano shredded cheese
fresh parsley
1 clove chopped garlic
red pepper sauce
salt & pepper

Directions
pour flour onto a dinner plate
pour 1/2 cup milk and 1 egg into bowl
sprinkle salt & pepper into milk and egg wash
sprinkle Parmesan Romano cheese onto another plate
roll cod filets in flour
dip filets in milk and egg wash
roll filets in Parmesan Romano
place cod filets in baking dish(es) pre-greased with EVOO
add 1 clove chopped garlic
sprinkle a bit more Parmesan on top of fish

Directions
Bake at 350 for 20 mins or until fish flakes with a fork. Pull from oven and sprinkle fresh chopped parsley over top of fish, drizzle with EVOO, hit with 1 or 2 grinds of fresh black pepper, and drizzle with a dollup here and there of red pepper sauce.
Put back in oven for 5 minutes. Serve with lemon wedges.
Voila.

Red Pepper Sauce
1 or 2 red bell peppers roasted in the oven for about 40-45 mins
1 clove garlic
2-4 tbsp EVOO depending on consistency and texture you want
salt & pepper
white wine
fresh squeezed lemon juice
cilantro and/or parsley
Pulse in blender to your desired consistency

I usually make the red pepper sauce ahead of time and keep it around. It may or may not get a kick of some kind of heat, depending on if I'm feeling it that day.

Enjoy.

Made a batch this morning. Too lazy to put up a pictorial, but the stuff is damn good. I do like cold soups on a day like this. 90+F, and very humid.

With the hot weather upon us, it's time for some delicious cold soup. I make several different ones, but the timeless Leek and Potato is about my favorite.
I had a dental implant done this week, and for a few days, have to eat only smooth, cool foods. I made a bucket of Vichyoisse.
For some reason, this soup always turns out best, if made by hand, not with a blender.

This will make 2 quarts

Ingredients
• 4-6 medium cucumbers, or 8-10 small pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 8-12 cloves of garlic
• 6 tablespoons of pickling/canning salt or non-iodized kosher salt
• A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns
• 2 Hungarian hot wax peppers

Directions

Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.

In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.

Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.

Haven't made this in a while, so decided to make it last night.

Neighbor traded me some lump crab meat, for teaching his wife how to make these. I always bring these to our neighborhood cook outs, and he felt it was a skill she needed to learn.
Held cooking class after she got off work today. Killed a bottle of chilled Chardonnay during class. Cooked them in an old LeCreuset cast iron skillet. Nothing works as well as cast iron for crab cakes.
Made dinner out of my share. Finished off the rest of the cold Avocado and Leek soup, and some redskin 'tater salad as well. <burp>






The recipe is one that I developed, and used for many years in my restaurants. I have not tasted a better one. Redolent with rich crab inside, crispy, crusty on the outside.

Look guys, there's no secret to it. Hoop and I learned this simple but delicious method from Chris Capell the owner of Dizzy Pig rubs when we were at his competition school. Chris served the sliced breasts as appetizers and everyone inhaled them. This is honestly in my top five of best things I've had to eat.

Fire up your grill and preheat for a hot fire, at least 450F. A charcoal fire is best.

Wash the breasts in cold water and pat dry.

With sharp knife, score the skin through, just to the fat layer, in a crosshatch pattern.

Flip over (skin down) and apply a generous layer of Tsunami Spin rub. Other rubs will work, but Tsunami Spin is a perfect match, and really makes this dish special.

After the rub has set up (5 or 10 minutes) flip over so the skin is up, and shake a lighter even layer of Tsunami Spin.

When grill is hot, put duck breast on skin down on a clean grate. This is the tricky part. You have to keep a close eye on it as the fat can quickly catch fire and scorch your breast. I watch through the top vent of my cooker, and when I get a flare up I close the vents until the flame goes out. In less than 5 minutes (if your fire is hot enough) you should have developed a nice brown crust with a little bit of char. It makes sense to cook in small batches, 1 or 2 at a time, to reduce flare ups from fat.

Flip over skin up once you get the brown color you want. Take it as far as you can on the skin side to render out as much fat as possible (watch for flames!) without charring it black. Go a few more minutes on the second side, being careful not to overcook.

Good duck breast is best served rare to medium rare...we pull it off at 130-135F internal temp, and usually get a carryover to 140F during the rest. The hotter you cook, the more the internal temperature will rise after removing from heat.

Let duck breast rest on a cutting board for five minutes.
Slice with a very sharp knife against the grain so each slice has a piece of skin and fat (yummy fat).


Recipe and photo credit Chris Capell, Dizzy Pig

Mike

Let them sit out for an hour or so to get to room temp. S&P on both sides.

Small(tsp) amount of oil/bacon fat in a skillet on med heat. Put the duck breast in skin down and cook for maybe 8-10 minutes. You're going for a nicely browned and crisp skin. drain the fat if they start to drown. Skin won't crisp if they're floating.

Flip and cook another 5 minutes. Let rest. Should be medium or so.

For herbs, I'd do fresh sage or thyme in the skillet with the breast.

While the breast are resting, you could do a killer pan sauce with the herbs in there.

I love this recipe

http://allrecipes.com/recipe/apple-pie-by-grandma-ople/

Ready for the oven



Out of the oven (along with some applesauce, all from our tree)

Sour cream apple crumble pie


Ingredients

Crust
1 Pillsbury refrigerated pie crust (from 15-oz. box)if you are good at making scratch crust do it(I'm not and this is easier), softened as directed on box
Filling
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled granny smith apples
Topping
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter or margarine

Directions

Heat oven to 400 degrees F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer.
Meanwhile, in medium bowl, mix all topping ingredients except butter. With fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.

Ingredients
(adding pecans is good too)
PIE CRUST
2 1/2 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
12 tablespoons unsalted butter , chilled, cut into 1/4-inch pieces
8 tablespoons vegetable shortening (chilled)
6-8 tablespoons ice water
APPLE FILLING
2 pounds Granny Smith apples (4 medium)
2 pounds McIntosh apples (4 medium)
3/4 cup granulated sugar
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest from 1 medium lemon
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 egg white, beaten lightly
1 tablespoon granulated sugar, for topping
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Directions

1
Pulse flour, salt, and sugar in a food processor workbowl fitted with the steel blade. Add butter and pulse to mix in five 1-second bursts. Add shortening and continue pulsing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses. Turn mixture into medium bowl. (To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.)
2
Sprinkle 6 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
3
Remove dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. Adjust oven rack to center position and heat oven to 425 degrees.
4
Roll one dough disk on a lightly floured surface into a 12-inch circle. Fold dough in quarters, then place dough point in center of 9-inch Pyrex regular or deep dish pie pan. Unfold dough.
5
Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
6
Peel, core, and cut apples into 1/2-to-3/4-inch slices and toss with 3/4 cup sugar and lemon juice and zest through allspice. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. Roll out other dough round and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar, (omit if freezing unbaked pie, see below).
7
Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.
8
Do-Ahead: Freeze the unbaked pie for two to three hours, then cover it with a double layer of plastic wrap, and return it to the freezer for no more than two weeks. To bake, remove the pie from the freezer, brush it with the egg wash, sprinkle with sugar, and place directly into a preheated 425 degree oven. After baking it for the usual fifty-five minutes, reduce the oven to 325 degrees, cover the pie with foil so as not to overcook the crust, and bake for an additional twenty to twenty-five minutes.