Description
Indulge in the comforting goodness of a classic Apple Pie with a flaky crust and a spiced apple filling. This recipe yields a perfect balance of sweet and tart flavors that will delight your taste buds.
Ingredients
For the Crust:
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into small cubes
- 1/2 cup (105g) vegetable shortening, cold and cut into small pieces
- 6 to 8 tablespoons ice water
For the Filling:
- 2 pounds Granny Smith apples (about 4–5), peeled and sliced ⅛-inch thick
- 2 pounds Honeycrisp apples (about 3–4), peeled and sliced ⅛-inch thick
- juice of 1 lemon
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- pinch of fine sea salt
For Assembly:
- 1 egg white (for brushing bottom crust)
- 1 whole egg + 1 tbsp water (for top crust egg wash)
- coarse sugar for sprinkling
Instructions
- Make the dough. Whisk together the flour and salt in a large bowl. Cut in the cold butter and shortening until the mixture resembles coarse crumbs with pea-sized bits of fat.
- Add water and chill. Drizzle in ice water, 1 tablespoon at a time, mixing just until the dough holds together. Divide into two discs, wrap tightly, and refrigerate for at least 2 hours (or up to 2 days).
- Prepare the apples. Peel and thinly slice the apples, then toss them in a large bowl with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and salt.
- Cook the filling. Melt butter in a large skillet over medium heat. Add the apple mixture and cook 6–8 minutes, stirring occasionally, until apples begin to soften and release juices.
- Reduce the juices. Transfer apples to a bowl with a slotted spoon. Simmer the remaining juices in the skillet until thickened and syrupy, about 3–5 minutes. Stir in vanilla and pour over the apples. Let cool slightly.
- Roll out the bottom crust. On a floured surface, roll one disc of dough into a 12-inch round and fit it into a 9-inch pie dish. Brush the bottom and sides with egg white to help seal.
- Add the filling and top crust. Spoon the cooled apple mixture into the crust, mounding slightly. Roll out the second disc and place over the filling (or weave into a lattice). Trim and crimp edges.
- Brush and chill. Brush the top with egg wash (1 egg + 1 tablespoon water) and sprinkle with coarse sugar. Chill the assembled pie in the fridge for 20–30 minutes before baking.
- Bake and cool. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 45–55 minutes longer, until golden and bubbling. Tent with foil if the crust browns too quickly. Cool for at least 3 hours before slicing and serving.
Notes
- For a decorative finish, consider using cookie cutters to create shapes with the leftover dough for the top crust.
- Serve warm with a scoop of vanilla ice cream for a classic pairing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
