Perfect Apple Pie
If you don’t already have your own scrumptious apple pie recipe then here’s one you’ll want to keep around. It’s so simple and delicious, you’ll be wondering why anyone tries to make one that’s more complicated. What I personally love about this perfect apple pie recipe is that it features lots of ingredients that you probably already have sitting around the pantry. Cut some tarter apples, add some cinnamon and sugar, then throw it all into your pie crust and set it to bake for a while!
Just remember, every good apple pie starts with fresh apples. Jonagold apples can be great, but might not be available nearby. With that in mind, Granny Smith apples also provide a nice tartness that goes perfect with the sweetness of apple pie. You’ll want to serve it fresh, but make it easy to slice by cutting when it’s just above room temperature. You can also serve with a scoop of whipped cream or cinnamon ice cream to give it that extra touch. So, stop waiting and start baking this American favorite by gathering all of the ingredients and then following each of the directions below. A nine-inch flaky crust and juicy apple filled pie is calling your name!
Perfect Apple Pie
You'll be hooked after just one bite of this apple pie recipe! Perfection does take time, so this recipe isn't fast.
For The Crust
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup shortening (frozen and cut into small pieces)
- 10 tbsp unsalted butter (chilled and cut into small pieces)
- 7 tbsp ice water
- 2 tsp lemon juice (squeezed)
For The Pie
- 1/3 cup light brown sugar (packed)
- 1/3 cup granulated sugar
- 3 tbsp all-purpose flour
- 3/4 tsp ground cinnamon (more to taste)
- 1/2 tsp lemon zest (lightly packed)
- 1/2 tsp salt
- 1/4 tsp nutmeg (ground)
- 2 1/2 lb apples (mixture of Granny Smith and Jonagold or Cortland)
- 1 tbsp lemon juice (squeezed)
- 2 tsp whole milk or half-and-half
- 1 tbsp unsalted butter (cut into small pieces)
- 1 tsp coarse-grained sugar
To Make Crust
Whisk together 2 1/2 cups all-purpose flour and salt inside a large bowl. Add in the shortening and butter and then toss with your fingers until well coated in the flour mixture. Then, using either a pastry blender or your fingers, cut the shortening and butter into the dry ingredients until reduced to pea-size pieces. This usually takes about 4 to 5 minutes.
Drizzle 6 tablespoons of ice water and the lemon juice and mix just until the dough comes together. If it's to dry then add the last tablespoon of ice water, but don't overwork the dough or it will become too tough.
Divide the dough in 2 separate flat disks. Make one slightly larger than the other. Wrap tightly in plastic wrap & refrigerate for at least 1 hour.
Sprinkle the remaining 1/2 cup of all-purpose flour onto a light surface. Then, begin to roll out the slightly larger disk of dough so that it's about 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and trim it to leave a 1-inch overhang.
To Assemble & Bake
Heat the oven to 450°F and place a baking sheet lined with aluminum foil on one of the racks.
Place both sugars and flour, cinnamon, lemon zest, nutmeg, and salt in a small bowl and whisk until everything is evenly combined; set aside. Peel, halve, core, and slice the apples so they're about 1/8 inch thick and place them into a large bowl. Sprinkle them with lemon juice and toss to combine. Add the sugar mixture to the apples and toss until evenly coated; set aside.
Take the remaining disk of dough and roll it out, adding more flour to roll in if necessary. Make it about 11 inches in diameter and 1/4 inch thick.
Brush the overhang of the crust inside the pie plate with a thin layer or milk or half-and-half. Then, add in the apple mixture, piling it slightly in the center. Scatter the butter pieces over the apples and cover with the top crust. Trim off excess dough from the top crust to leave a 1-inch overhang. Press the edges of the bottom and top crusts together in order to seal.
Using your fingers or the back of a fork, crimp the dough to seal it tightly. Cut a few slits into the top crust using a sharp knife, evenly spacing them and radiating outward from the center. Then, brush the top of the pie with remaining milk or half-and-half and sprinkle coarse-grained sugar on top.
Place the pie onto a hot baking sheet and bake it for 20 minutes. Reduce the oven temperature to 375°F and bake until the pie crust is golden brown and the filling is thick and bubbling. This will usually take 40-50 minutes, but sometimes more.
Remove pie from the oven and let sit on the baking sheet until the filling stops bubbling. Then, place onto an wire rack to cool completely before serving (at least 1 hour).