Classic Double Crust Apple Pie (CS)

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Make this pie with a mix of tart and sweet, hard and medium hard, apples. Or any mixture of these varieties: Mutsu, Granny Smith, Cortland, Jonagold, Empire

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Ingredients

  • Filling:
  • 2 1/4 cups flour, plus 1/4 cup for rolling out the dough
  • 1 1/4 sticks cold butter, cut into small cubes
  • 3 tablespoons cold or room temperature shortening
  • 3 tablespoons sugar
  • Pinch of salt
  • 1/2 cup plus 2 tablespoons cold whole milk
  • 8 medium to large local farm apples
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar
  • 2 tablespoons flour
  • Zest of 1 small lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons cinnamon
  • 1 pinch of nutmeg
  • 2 tablespoons heavy cream, for brushing on top of the dough
  • 2 to 3 tablespoons sugar, for sprinkling on top of the pie

Preparation

Step 1

Make the dough: With your hands, 2 forks, or a pastry blender, combine all ingredients except the milk into a mixing bowl, until the butter and shortening form pea sized pieces. Add the milk and mix until incorporated and a dough forms. Do not overmix. Divide the dough in half and wrap each half in plastic wrap. Let rest for an hour in the refrigerator.

Make the filling: Trim tops and bottoms of the apples. Peel, core, and slice the apples into eighths (or cut with an apple wedger) and put into a bowl. Add the remaining filling ingredients and combine until the apples are well coated.

Assemble the pie: Preheat the oven to 350. Roll out half the dough on a lightly floured surface to form a circle that is 10 inches in diameter, ¼ inch thick. Line a 9 inch deep dish pie pan with the rolled out dough. Brush rim of the dough with water or milk.

Mound the filling into the pie shell. Roll out the other half of the dough, place over the filling and seal the edges. Crimp the edges of the crust.

Brush the top crust with the heavy cream and sprinkle with additional sugar. Cut a 1 inch airhole in the center of pie. Bake for 1 hour to 75 minutes, until the crust is dark golden brown and the apples are tender to the knife. Cool the pie and serve plain or with vanilla ice cream.

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