Cherry Chai Apple Pie

Filling:

• 6 medium McIntosh Apples, peeled and diced
• 1 tbsp lemon juice, freshly squeezed
• 1 jar Brins Cherry Chai Jam
• 3 tbsp brown sugar
• 3 tbsp sugar
• ½ tsp cinnamon
• ⅛ tsp nutmeg
• Pinch salt
• 1 tbsp cornstarch
• 2 tbsp unsalted butter, cubed
• 1 egg

Dough:

• 2 ¼ c flour
• 2 tsp sugar
• 1 tsp salt
• 6 tbsp chilled unsalted butter, cubed
• 6 tbsp frozen shortening, cubed
• 6-8 tbsp ice cold water

Make Dough: In a medium bowl, sift together flour, sugar and salt. Cut in the butter and shortening with your hands or with a pastry cutter until the mixture looks like pea sized crumbles. Pour in 6 tbsp cold water and mix everything with a wooden spoon, adding more water if needed to form a ball. You don't want it to be too wet, just not crumbly. Form dough into two balls, cover in plastic and chill for at least 30-45 minutes.

Make Filling: Place apples in a large mixing bowl and toss with lemon juice. Stir in Cherry Chai jam and the next 6 ingredients.

Assemble & Bake: Preheat oven to 425°F. Make an egg wash by using a whisk or fork to beat egg with 1 tbsp water in a small bowl; set aside.

Roll out both balls of dough (keep one in the fridge while rolling out the other) into 12-14-inch rounds. Place one round in a 9-inch pie pan, pressing dough into it, to make sure there are no air pockets. Pour prepared filling onto dough lined pan. Add cubed butter over filling. Top with 2nd dough round, crimping edges as desired, slice 4-5 venting holes and brush evenly with egg wash

Place pie on a sheet pan and bake for 15 minutes, then lower heat to 375°F, baking 45 minutes more. Remove from oven and allow to cool for at least 4 hours before serving.