Ingredients
Piecrust:
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water, plus 5 tablespoons cold water, as needed
Filling:
- 6 Jonagold apples, peeled, cored and sliced
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- 1 egg
- Salt
Directions
Preheat oven to 400 degrees F.
To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.
In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.
On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.
Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape.
To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender.
Serve warm with ice cream or just plain.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 64 reviews
By Spunky-Monkey
on November 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have never made a pie before ever. This was my first Thanksgiving dinner. This recipe was very simple and turned out delicious. I couldn't find jonagold apples and I was on a very strict budget so I just got a bag of apples at Walmart. I also added allspice. And I used Pampered Chefs Apple/peeler/corer/slicer, which saved me a ton of time. I highly recommend this recipe if you're like me and just learning how to bake pies.
By lmr2
on July 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was skeptical of making an apple pie in July - it's obviously berry pie season - but it's my father's birthday and was made at his request. He is a self-proclaimed apple pie expert. It did not last more than an hour, and everyone raved as they sliced "just one more smidgen." I served it with vanilla ice cream and a slice of very sharp cheddar cheese. It is wonderfully easy to put together, and the only fanciness I added was cutting "firework" vents and "star" crust cookies. I wish I could add a picture - it came out absolutely perfect. I did have to bake an extra 10 minutes, but I added an extra apple so that seems about right. Also, I used Macintosh apples and they were just right; not too sweet and not too tart. For such a simple crust, this was surprisingly light, flaky, and tasty. This will be my go-to apple pie recipe from now on. No other will do.
By kcooyar
Pleasant Hill, CA
on November 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Simple, quick to make. I used a store bought crust. Only problem I had was that it spilled over while baking so def put a cookie sheet under it. Also, make sure to cook it long enough so the apples are soft enough, so cover with foil to prevent overbrowning. I don't love apple pie, but I liked that this was easy enough. I used braeburn apples, which were recommended by the produce people at Whole Foods since they had no Jonagolds.
Read all 64 reviews