Apple Pie

Apple Pie
Apple Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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