The holidays are here, can you believe it? That means it’s time for lots of parties and dinners and if you find yourself in a potluck rut, trying to decide on what to bring to the table, then this apple pie is for you.
The design of leaves on top is easier than it looks but the intricate pattern will definitely wow your guests. The filling is simple, apples tossed with a little cinnamon, sugar, and lemon juice and combined with the thick, buttery crust make for a rich and warm dessert that’s worth indulging in. Your family and friends will be thankful for it.
Classic Apple Pie
Adapted from CrepesofWrath.net
For the Crust:
3 ¾ cups all-purpose flour
3 tablespoons granulated sugar
½ teaspoon kosher salt
¾ cup unsalted butter, cold (not room temperature), cut into pieces
¾ cup shortening, cold (not room temperature), cut into pieces
⅔ cup ice water, plus more as needed
3 teaspoons distilled white vinegar
1 egg + 1 teaspoon water, beaten
Raw sugar, for decoration (optional)
For the Apple Filling:
5 large apples, peeled and thinly sliced (recommended: a combination of granny smith and golden delicious)
1 cup brown sugar
⅓ cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons cinnamon
¼ teaspoon kosher salt
Juice of half a lemon
1. Whisk together the flour, sugar, and salt in a large bowl. Add in the chopped pieces of cold butter (cold is essential for a flaky pie crust), then the cold shortening. Blend together with your hands (or, alternatively, a food processor or pastry cutter) until you have coarse crumbs.
2. Place the dough back in the fridge for about 15 mins. so it stays cold. Mix together the water and vinegar in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated and the dough forms into a nice ball. You may not need all of the water. It might seem a bit too wet at this point, but it will dry up while it sits in the fridge.
3. Form the dough gently into two loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of three hours or as long as overnight. Be sure to let your dough sit out at room temperature for 10 mins. before you start to roll it out.
4. When you’re ready to bake, preheat your oven to 400 degrees F. Dice your apples and toss them with your brown sugar, flour, cornstarch, cinnamon, salt and lemon juice. Set aside.
5. Generously flour a work surface, then roll out one ball of pie dough, large enough to fit inside of your pie dish. Cut off any excess dough, then crimp the edges of the dough around the dish with your fingers or a fork. Pour your apple filling into the prepared pie crust. Roll out your next ball of dough. Here, you can either make decorative leaves with a small paring knife or you can just roll out the crust and use a spoon to crimp it to the edges of the dish, sealing it with the bottom pie crust layer.
6. Brush the top layer with your combined beaten egg and water, then sprinkle with sanding or raw sugar, if you have it. Place the pie in the oven, then turn the temperature down to 375 degrees F. Bake for 50 to 60 mins. until the crust is golden and the apples are bubbling. Allow to cool for at least 30 to 60 mins. before slicing and serving.