Classic Apple Pie
A classic apple pie is tough to beat for the holidays, or any day of the year for that matter. For the best flavor and texture in your pie, try using different apple varieties. We made this pie with Granny Smith, Braeburn and Jonagold apples.
YIELD: One 9-inch pie, 8-10 servings
- 1/2 cup ice water
- 1 teaspoon apple cider vinegar (optional)
- 2 1/4 cups (11 oz.) all-purpose flour*
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 cup + 3 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup cold shortening, cut into small cubes
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly ground preferred)
- 8 cups peeled and thinly sliced apples, roughly 6-8 of a mix of Granny Smith, Braeburn, and Jonagold apples
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter, cut into cubes
- 1 egg, beaten
- 1 tablespoon water
Make the crust
- Combine the ice water and apple cider vinegar (if using) in a small bowl and set aside.
- Place the all-purpose flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Add the cold butter and shortening to the food processor bowl and pulse about 10 times or until butter and shortening are about the size of peas. Alternatively, you can cut the butter and shortening into the dough with a pastry cutter or two knifes.
- Transfer the flour-butter mixture to a mixing bowl and add 2 tablespoons of the ice water; stir gently with a fork. Repeat, 1 tablespoon at a time, just until the dough feels like it will stick together without leaving a lot of dry flour in the bowl, careful not to add too much liquid. The amount of liquidrequired will vary depending on several factors including the dryness of the flour and your local climate.
- Turn the dough out onto a lightly floured counter or pastry board. Gently gather the dough into a ball, divide in half and flatten into round discs. Wrap each disc in plastic wrap and chill for at least 30 minutes or overnight. Note: at this stage, the dough can be frozen for up to a week. Defrost overnight in the refrigerator before using.
Make the pie
- Preheat the oven to 425°
- Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes. This will make the dough easier to roll out.
- While the dough sits, combine the flour,sugar, cinnamon and nutmeg together in a small bowl. In a large mixing bowl toss the sliced apples with the lemon juice, add the sugar/spice mixture and stir until the apples are evenly coated; set aside.
- Roll out one disc of dough into a 10-inch circle and transfer to a 9-inch pie plate, leaving a one inchoverhang on the sides. Gently pat down the dough to line the pie plate and remove any trapped air.
- Pour the apple mixture into the dough-lined pie plate and even out using a large spoon. Distribute the 2 tablespoons of cubed butter over the top of the apples.
- Roll out the second disc of dough into a 10-inch circle and place over the top of the pie. Crimp and trim the edges as desired, making sure the pie is well sealed. Cut a slit in the top dough to vent the pie. Alternatively, if you want to get creative, try making a lattice pie crustor adding cut-outs for decoration.
- In a small bowl, combine the beaten egg and water to make the egg wash. Then brush the top crust with the egg wash, taking care to brush it on evenly.
- Place the pie on a baking sheet and bake on the lowest rack in the oven for 40-50 minutes, until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them with a pie guard or a piece of tin foil with a hole cut out of the center so only the edges of the pie are covered.
- Remove from oven and let cool for 30 minutes before slicing and serving.
- * If you can, weigh the flour as it is a more accurate measurement and will ensure more consistent results.
Recipe Created By: Meg Raines