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.
8cupsapplesI like ginger gold or granny smith, peeled, cored, sliced 1/4 inch thick
For the Topping:
For the dough:
Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter and shortening until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until 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 the apple slices with lemon juice and the sugar, flour, and spices together. Place in the fridge for 30 minutes.
Preheat the oven to 400 degrees with a rack in the lower third of the oven.
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 pie cool on a wire rack. It takes 2-4 hours for pie filling to set. Store leftovers in fridge for 2-3 days.