Classic Apple Pie Recipe

 

Yield: 8 servings

Author: Ana Marti

Classic Apple Pie Recipe

Prep time: 25 MinCook time: 1 H & 5 MTotal time: 1 H & 30 M

If you want to learn how to make the best classic apple pie, this is the recipe for you. After testing many apple pies, my family and I agree this is by far the best one.

Ingredients

Pie Crust

• 2 1/2 cup All-Purpose Flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 3/4 cup COLD unsalted butter, diced
• 1/4 cup COLD shortening
• 4-6 tablespoons COLD water
• 1 teaspoon apple cider vinegar
• 2 egg yolks

Filling

• Double batch of pie crust (See notes)
• 6 large apples (I use gala and granny smith)
• 1 lemon, juiced
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1/4 teaspoon vanilla extract
• 3 tablespoons unsalted butter
• egg wash (1 egg + 1 tablespoon water 0R milk)

Instructions

Filling

1. To make the Crust: In a large bowl, mix flour, salt, sugar, and give it a quick mix. Add cold butter, shortening, and cut the butter and shortening into the dry mixture with a pastry cutter until you have small pea-sized crumbs.
2. In a small bowl, whisk the cold water and egg yolk together. Drizzle the mixture onto the dry ingredients along with the apple cider vinegar. With a wooden spatula, mix it until the dough starts to come together.
3. Turn the dough out onto a clean surface and pack it into a ball. Divide the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat oven to 425 degrees F.
5. Peel, core, and slice the apples. Add to a bowl and toss with the lemon juice. Add sugar, cinnamon, nutmeg, salt and combine. Set aside.
6. Melt butter in a medium saucepan over medium heat. Add apple mixture and cook for 2 minutes. Then add cornstarch and cook for 2 more minutes.
7. Sprinkle your counter with flour and roll out one of the pie crusts to a 12-inch circle. Transfer to a pie dish.
8. Add the apple mixture to the pie crust. Roll out the second pie crust and top the apple filling or cut the dough into strips to make a lattice pattern. Brush the top with the egg wash.
9. Bake at 425 for 30 minutes. Reduce the heat to 375 degrees F and cook for another 20 to 30 minutes until the apples are soft and the filling is bubbly; if the edges are browning too much, cover lightly with foil or a pie shield.
10. Cool the pie at room temperature for 1 to 2 hours before serving.
11. ENJOY!

Notes:

1. The pie crust above makes a double batch. If you make any other pie crust make sure it makes enough for 2 pie crusts. 
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