How To Make Perfect Apple Pie
Enjoy the perfect balance of sweet-tart apples in this decadent apple pie! Each bite comes with spiced apples and buttery flavors from its crisp crust.
Serves:
Ingredients
- 2½cupsall purpose flour,plus 1½ tbsp
- 1tspsalt
- 2tspgranulated sugar
- 8ozunsalted butter,(2 sticks), cold
- ½cupvegetable shortening,cold, solid
- ice water
- 4½lbsGolden Delicious apples
- 1large lemon,juiced
- 1cupdark brown sugar,packed
- ¼tspcinnamon
- 2tspmilk
Instructions
Dough:
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In a food processor, pulse 2½ cups of the flour with the salt and 1 teaspoon of sugar. Add 8 tablespoons of the butter and the shortening, then pulse until the mixture resembles small peas.
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Add ⅓ cup of ice water and pulse until evenly moistened. Squeeze some of the mixture with your hand; it should come together. If it crumbles, add 1 tablespoon of ice water and pulse again.
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Turn the dough out onto a work surface and gently press with the heel of your hand, then quickly gather into a ball. Divide in half and form into disks.
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Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 2 days.
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On a lightly floured surface, roll 1 disk into a ⅛-inch thick 13-inch wide round. Fit the round into a 9-inch glass pie plate and trim the overhang to ½-inch.
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Refrigerate the pie shell.
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Roll out the second disk into a ⅛-inch thick 12-inch wide round, then transfer to a parchment-lined baking sheet.
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Cover with plastic wrap and refrigerate.
Filling:
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Peel, halve and core the apples, then cut into ¾-inch wedges and toss with the lemon juice in a large bowl.
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In a 12-inch skillet, melt the remaining 8 tablespoons of butter over low heat; stir in the brown sugar. Add the apples and turn to coat.
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Increase the heat to high and cook, turning occasionally, for 15 minutes, until most of the wedges are tender but not mushy. Do not overcook.
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Immediately scoop the apples and their juices onto a rimmed baking sheet. Sprinkle the remaining 1½ tablespoons of flour and the cinnamon over them and toss until the flour disappears.
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Place the baking sheet on a wire rack and let the apples cool to room temperature for 40 minutes.
To Bake:
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Preheat the oven to 450 degrees F.
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Arrange the apples in the pie shell; drizzle the juices over them. Moisten the pie rim with a wet pastry brush.
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Center the top crust over the apples and press the rim to seal. Using scissors, trim the top crust to a ½-inch overhang, then fold it under and crimp.
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Dissolve the remaining 1 teaspoon of sugar in the milk and lightly brush the top of the pie. Pierce several holes in the top of the pie with a fork.
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Bake the pie for 25 minutes, or until the crust is golden brown. If the crust begins to brown too quickly, cover the rim with foil.
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Reduce the heat to 375 degrees F and bake for 20 minutes longer, or until the apple pie filling is bubbling.
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Transfer the apple pie to a wire rack and let cool for at least 1 hour before cutting into wedges and serving.
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Serve and enjoy!
Nutrition
- Calories: 1361.38kcal
- Fat: 73.28g
- Saturated Fat: 35.70g
- Trans Fat: 5.23g
- Monounsaturated Fat: 22.56g
- Polyunsaturated Fat: 9.27g
- Carbohydrates: 168.65g
- Fiber: 14.95g
- Sugar: 89.33g
- Protein: 10.31g
- Cholesterol: 122.16mg
- Sodium: 612.04mg
- Calcium: 95.88mg
- Potassium: 684.94mg
- Iron: 4.70mg
- Vitamin A: 404.51µg
- Vitamin C: 9.61mg
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