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Apple Pie

Apple Pie is a classic American favorite that is sure to hit everyone's dining room table each fall. The buttery flaky crust, sweet-tart apple filling, and warm cinnamon aroma makes this a slice of heaven. Top it with ice cream and you've got a dessert that is sure to hit the spot.
Prep Time30 minutes
Cook Time55 minutes
chilling time1 hour
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie, apple pie recipe, classic apple pie
Servings: 10 slices
Author: Melanie Dueck

Ingredients

For the Crust:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ cup unsalted butter cold, cubed
  • ½ cup shortening cold, cubed
  • 6-8 tablespoons ice water

For the Filling:

  • 8 cups apples peeled and sliced ¼ inch thick I like ginger gold or granny smith
  • 2 tablespoons lemon juice
  • ¾ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger

For the Topping:

  • egg wash
  • coarse sugar

Instructions

For the dough:

  • Mix together 2 ½ cups all-purpose flour and 1 ½ teaspoons salt. Use a pastry cutter or forks to cut in ½ cup unsalted butter and ½ cup shortening until the mixture resembles pea-sized crumbs. Add 6-8 tablespoons ice water one tablespoon at a time, stirring between each until the dough starts to come together.
  • Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.

For the Filling:

  • In a large bowl, mix 8 cups apples peeled and sliced ¼ inch thick with 2 tablespoons lemon juice, ¾ cup granulated sugar, 3 tablespoons all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger together. Place in the fridge for 30 minutes.
  • Preheat the oven to 400 degrees Fahrenheit with a rack in the lower third of the oven.

For Assembling:

  • Roll out one dough disc (leave the other one in the fridge) on a lightly floured surface into a 12-inch circle and transfer to a pie plate.
  • Place the apples in the dough, discarding the liquid in the bowl.
  • Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits in the top of the pie to allow steam to escape.
  • Brush the top of the pie with the egg wash and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.
  • Let the pie cool on a wire rack. It takes 2-4 hours for the pie filling to set. Store leftovers in the fridge for 2-3 days.

Nutrition

Calories: 406kcal | Carbohydrates: 55g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 433mg | Potassium: 140mg | Fiber: 3g | Sugar: 26g | Vitamin A: 338IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 2mg

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