Apple Pie Recipe
Apple pie! If you’re anything like I was, pies can seem really intimidating. Especially an apple pie. But with a perfect recipe, some time and a little confidence, you can do it!
I’ve been making this recipe for a few years now and it is absolutely perfect. Yes, it takes time and you should set out a few hours of the day to work on it calmly. But the end result will leave you feeling grateful you did it! The pie below is from Thanksgiving last year and I can’t wait to make one this year.
As with any pie, the crust is probably the most difficult and most intimidating part. If you are not quite ready to make a crust from scratch, that is okay. Buy some pre-made pie dough and just skip ahead to the filling part of this recipe! It’ll be a huge Thanksgiving hit regardless.
Apple Pie Recipe
- 2 and 3/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 14 tablespoons unsalted butter cold and sliced into 1 inch pieces
- ¼ cup cold vegetable shortening in 4 pieces
- 7 tablespoons ice cold water
- 1 egg
- 3 and 1/2 pounds Fuji apples peeled, cored, and sliced thin (1/4 inch)
- 1 lemon for 1 teaspoon lemon zest and 1 tablespoon lemon juice
- ½ cup sugar
- 6 tablespoons dark brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- Combine flour, sugar, salt and baking powder in the bowl of a food processor. Pulse a few times to combine.
- Add the pieces of butter and shortening and continue pulsing until the mixture is crumbly. There should be clumps the size of peas everywhere.
- Add water and pulse until the mixture is moistened and crumbly. You should have used all crust ingredients by now minus the egg which will be used later in the baking process.
- Bring your dough to your worksurface and divide it into two piles (one 13 oz and the other 12 oz). Pat the dough down into 5 inch dough discs and wrap them in bling wrap. Refrigerate for a minimum of 45 minutes.
- Sprinkle your worksurface with flour and take the larger wrapped piece of dough out of the refrigerator. Place your dough on the floured surface and sprinkle a little flour over the dough. Use your hands to knead the dough into a soft disc. Try to not overwork it.
- Roll your dough out into a 13 inch circle. If the dough is sticking, add more flour as necessary. Drape the dough over your rolling pin and transfer it into a 9-inch pie pan. Fit the dough into the pan gently and trim the edges while leacing ½ inch beyonf the edge of the pan. Turn the edges in to create a rim on the crust.
- Place the pan with dough in the freezer for 15 minutes and preheat the oven to 375°F.
- Remove the pie crust from the freezer. Cover the crust with a piece of parchment paper and fill it with pie weights (or dried beans). Bake for 20 minutes.
- Remove crust from the oven and remove the pie weights and parchment paper. Tent the edges of your pie crust with aluminum foil to prevent further browning while you bake the crust for another 20 minutes. Crust should look dry and golden.
- Increase the oven temperature to 425°F.
- Combine the apples, sugar, brown sugar, lemon zest, lemon juice, salt, and cinnamon. Toss the apples in the mixture until the sugar is dissolved and apples are coated evenly.
- Transfer the apples into a colander. Set the colander over a large bowl and let apples sit and drain for 30 minutes. The bottom bowl will collect the syrupy juice.
- Pour the juice collected into a microwave-safe bowl or cup. Heat on high power until the syrup is at about half the quantity you started with. Could take 3 minutes or more so keep watch as every microwave is different. Syrup should be slightly thick but still pour-able.
- Transfer the apples to a bowl and add the syrup back to the apples, along with the flour and cornstarch. Toss to combine.
- Take your second piece of dough that’s been sitting in the refrigerator and roll it into an 11 inch circle by using the same flouring process we used earlier.
- Add your pie filling into your baked pie crust in the pan. Make sure you compact the apples as tightly as possible to prevent air pockets.
- Place your 11 inch rolled dough over the top and crimp the edges with a fork or use your fingers to seal it to the bottom crust. Cut a few slits on top to allow steam to escape. If you’re feeling confident, instead of placing the dough as one piece on top, you can try lattice work or making another design for your top crust.
- Take your egg and beat it. Brush the top of your unbaked dough with egg wash.
- Bake for 15 minutes uncovered then reduce the heat to 375°Tent the edges of your pie crust with aluminum foil to prevent over baking. Bake for an additional 45 minutes until the top is golden and the filling is bubbling.
- Let your pie cool down completely before cutting which can take a few hours.