This is my favorite Apple pie recipe. Have been making it for quite a few years now. I’ve tried others as well but always come back to this particular recipe!
Servings: 6-8 Prep Time: 1h 40 Cook Time: 1h 35
For the Filling
- 3 pounds apples mixed (such as Golden Delicious, McIntosh and Pink Lady)
- 2/3 cup sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons butter, unsalted
- 1 tablespoon Flour, all-purpose
- 1/2 teaspoon cinnamon ground
- Pinch cloves of ground
- Pinch nutmeg of freshly grated
For the Dough
- 2 1/2 cups Flour, all-purpose, plus more for dusting
- 1/4 cup Sugar, plus more for sprinkling
- 1 teaspoon Salt
- 1/4 cup vegetable, shortening
- 1 stick Butter, cold unsalted, cut into 1/2-inch pieces
- 2 large eggs
Prepare the filling
Peel, halve and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
Make the dough
- Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour.
- Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter. Chill the pie while you roll the remaining dough into a 12-inch round.
- Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.
- Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes. (Cover the edges with foil if they brown too quickly.) Transfer to a rack and cool until set, 2 hours.
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