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Apple Pie: The Ultimate Guide to Baking the Perfect Pie

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Flaky, buttery crust filled with sweet and spiced apples. A classic homemade apple pie perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
  • ½ cup vegetable shortening, very cold
  • 6–8 tablespoons ice water
  • 6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon milk or water
  • Turbinado sugar or granulated sugar

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together.
  4. Divide the dough in half and gently form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours.
  5. Peel, core, and slice the apples.
  6. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and allspice. Toss gently until the apples are evenly coated.
  7. Stir in the lemon juice.
  8. Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack of the oven.
  9. On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Gently transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a 1-inch overhang.
  10. Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter.
  11. Roll out the second dough disk into a 12-inch circle. Choose your top crust style: solid, lattice, or streusel.
  12. Carefully place the top crust over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  13. Cut the dough into strips. Weave the strips over and under each other to create a lattice pattern on top of the pie. Trim the edges and crimp them to seal.
  14. In a small bowl, whisk together the egg and milk (or water). Brush the top crust with the egg wash (optional).
  15. Sprinkle the top crust with turbinado sugar or granulated sugar (optional).
  16. Place the pie on the preheated baking sheet in the oven. Bake for 15 minutes at 425°F (220°C).
  17. Reduce the oven temperature to 375°F (190°C) and continue baking for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent it with aluminum foil.
  18. Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.

Notes

  • Use very cold ingredients for the crust.
  • Don’t overmix the dough.
  • Chill the dough for at least 1 hour.
  • Use a mix of apple varieties for the filling.
  • Let the pie cool completely before slicing.
  • Serve warm or at room temperature with vanilla ice cream, whipped cream, or caramel sauce.
  • Store leftover apple pie in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Find it online: https://anasrecipes.com/apple-pie/