Apple Pie
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.
Servings: 10 slices
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- ½ cup unsalted butter cold, cubed
- ½ cup shortening cold, cubed
- 6-8 tablespoons ice water
For the Filling:
- 8 cups apples peeled and sliced ¼ inch thick I like ginger gold or granny smith
- 2 tablespoons lemon juice
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
For the Topping:
- egg wash
- coarse sugar
Instructions
For the dough:
- Mix together 2 ½ cups all-purpose flour and 1 ½ teaspoons salt. Use a pastry cutter or forks to cut in ½ cup unsalted butter and ½ cup shortening until the mixture resembles pea-sized crumbs. Add 6-8 tablespoons ice water one tablespoon at a time, stirring between each until the 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 8 cups apples peeled and sliced ¼ inch thick with 2 tablespoons lemon juice, ¾ cup granulated sugar, 3 tablespoons all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger together. Place in the fridge for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit with a rack in the lower third of the oven.
For Assembling:
- 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 the pie cool on a wire rack. It takes 2-4 hours for the pie filling to set. Store leftovers in the fridge for 2-3 days.
Nutrition
Calories: 406kcal | Carbohydrates: 55g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 433mg | Potassium: 140mg | Fiber: 3g | Sugar: 26g | Vitamin A: 338IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 2mg
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