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Apple Pie

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Ingredients

  • FOR THE CRUST:
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold vegetable shortening, cut into pieces
  • 10 tablespoons cold unsalted butter, cut into pieces
  • FOR THE PIE:
  • 3 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
  • 2/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour, plus more for dusting
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg, beaten
  • Coarse sugar, for sprinkling

Details

Preparation

Step 1

FOR THE CRUST: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and one-third of the butter; pulse until the mixture looks like coarse meal. Add the remaining butter and pulse until it is the size of peas. Add 1/4 cup ice water and pulse a few more times. If the dough doesn't hold together when squeezed, add more ice water, 1 tablespoon at a time, pulsing. Divide between 2 sheets of plastic wrap. Pat into disks; wrap and chill at least 1 hour.

FOR THE PIE: Peel and core the apples; slice 1/4 inch thick. Toss with the granulated sugar and lemon juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until tender, about 10 minutes. Stir in the flour, cinnamon and salt; cook until thickened, 1 more minute. Let cool. Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the apples, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour. Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees F. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.

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