Cook Time: 1 Hour
For Pie Dough: Preheat oven for 400 degrees F. In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands until it is fully coated with the flour. Add the cold butter cubes and work it into the flour with a fork or a pastry cutter. Work it quickly, so the butter doesn't get too soft. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. Divide the pie dough into two pieces so that one piece is slightly larger than the other. Flatten the pieces into two disks and wrap each disk in plastic. Chill in the refrigerator for at least two hours.
For Filling: In a large mixing bowl, toss the apple slices with the lemon juice and apple butter. In a separate mixing bowl, stir together the sugar, flour, cinnamon and cloves. Sprinkle the dry ingredients over the apples and stir thoroughly. Set aside while rolling out the dough.
Roll out the larger piece of dough and use it to line a 10" pie pan. Spoon the fruit into the pie shell. It will be a tall mound. Dot the top of the filling with the butter pieces. Roll out the remaining piece of dough and drape it over the fruit, covering the pie. Trim and crimp the edges. Cut a few slits in the top of the pie to allow steam to escape while the pie is baking. Decorate the pie however you like with any remaining pieces of dough. Brush the pie with the egg wash mixture. Set the pie on a sheet pan and bake for 30 minutes. Reduce the oven temperature to 350 degrees and continue to bake until it has browned and the fruit is bubbling around the edges (approximately 30-35 minutes). Cool 30 minutes before serving.
Recipe and photo by Smithfield.