FILLING
Add the all apple filling ingredients to a small bowl; set aside.
DOUGH
Food Processor Method: Put flour, salt and sugar in bowl of machine. Pulse a couple of times. Add butter and vegetable shortening into flour. Process a few seconds until mixture resembles coarse meal.
The whole process takes 20 to 30 seconds. (I had originally added 1/4 cup sourdough starter. Check to see if dough is wet enough. If necessary, add 1-2 more tablespoons of starter (or ice water). When I put on my counter to pat into discs, I noticed it needed a little more sourdough starter and added about 1 to 2 more tbsp.
Pat the dough into two disk, wrap in plastic wrap, and keep in refrigerator for ant least a half an hour.
BAKE
Lightly flour a pastry board, marble counter, or kitchen counter. Roll one disc between parchment paper or plastic wrap (or 1/2 and 1/2 like I usually do). It should be about 1/4-inch thick about 15 inches round. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
When ready to bake, heat the oven to 350 F. I like to roll it out on parchment paper and then I just transfer the dough on top of the parchment paper to a baking tray. Or you could fold the dough into quarters, and then transfer to your baking sheet lined with parchment paper. If you folded the dough to transfer to baking tray, unfold the dough, and then add the apple mixture to the middle of the dough, leaving about 3 inches of dough around the apples. I try to line up the apples one next to the other. It really makes it so much prettier when it’s baked. It’s also fine to leave it in mound in the middle. Begin to fold over the dough toward the middle of the apples with loose pleats.
In a small bowl, whisk the egg with the water. Brush the dough border with the egg mixture. Carefully spoon on the sugar. If you get it all around the parchment paper, it will start to smell like burned sugar. Melt the jam in a small skillet and then brush it on the apples. You could also brush the jam on the apples after it’s baked. Either way, it’s fabulous!
Bake at 350F for about 30 minutes. You want your crust to be a nice, golden color. Not too brown and crunchy.