Perfect Apple Pie

Ingredients for Crust

2 ½ cups flour, all purpose

1 teaspoon salt

2 tablespoons sugar

¾ cup unsalted butter, chilled and cut into small cubes

½ cup vegetable shortening, cut into large cubes

6 to 8 tablespoons ice cold water

Directions for Crust

In a food processor, pulse to combine flour, salt and sugar.  Add in butter and pulse 4 to 5 times.  Add shortening and pulse 4 to 5 times.  

Add in 6 tablespoons of ice cold water and pulse a few more times.  Add water 1 tablespoon a time if needed.  The dough should be crumbly and stick together.

Place dough on a lightly floured surface.  Divide the dough into 2 balls and flatten into  4-5 inch sized disks.  (Do not over knead dough.) 

Wrap dough in plastic and refrigerate for at least 1 hour or up to 2 days.  When ready to roll, make sure it is not too stiff or allow to sit at room temperature for 5 minutes beforehand.

Lightly flour surface and place dough on top to roll out.   Use a rolling pin from center of dough outwards.  Roll until large enough for pie plate.  Repeat for a double crust.

Ingredients for Filling

4 tart apples, cored and thinly sliced (I used granny smith apples.)

3 sweet apples, cored and thinly sliced (I used pink lady apples.)

1/3 cup sugar

¼ cup flour, all purpose

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon salt

1 lemon, juiced and zested

1 egg, beaten for egg wash (optional)

Directions for Filling

Preheat oven to 425 degrees F.

In a large bowl, mix sugar, flour, cinnamon, nutmeg, allspice and salt.  Stir in apples until well mixed.  Add in lemon juice and zest.

Spoon apple filling into pie shell. 

Place second rolled pie crust on top of filling.  Trim any extra pie crust overhanging edge of pie plate.  Press to seal crust.  Cut slits to allow excess steam out.

Optional:  Paint top of crust with egg wash with a brush for a golden color.

Bake  for 25 minutes.  Lower oven temperature to 350 degrees F and bake for additional 30 to 40 minutes.

Allow to cool before cutting. 

Store at room temperature, covered, for up to 2 days. Refrigerate for additional 2 to 3 days.


This recipe brought to you by Sophie in the Kitchen