Ingredients
Crust:
- 3 cups all-purpose flour
- 1 tablespoon dark brown sugar
- 1 teaspoon kosher or Hawaiian salt, crushed
- 1/2 cup butter flavored all-vegetable shortening, chilled and cut into small pieces
- 1/2 cup cold unsalted butter, chilled and cut into small pieces
- 1/2 cup cold water
- Cooking spray
- 1 egg yolk plus 1 teaspoon water, beaten, for egg wash
Filling:
- 4 large or 6 medium Granny Smith apples, about 2 pounds (to make 6 cups sliced apples)
- 2 tablespoons freshly squeezed lemon juice
- 2/3 cup granulated sugar
- 1/2 cup dark brown sugar, firmly packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 large egg
- 1 1/2 tablespoons good quality bourbon
- 2 tablespoons butter
- Vanilla sugar, for sprinkling, optional
Crust Preparation:
Directions
Preheat oven to 400 degrees F.
Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Divide dough into 2 pieces and place 1 piece of dough in plastic warp. Press down to form a disk. This will make rolling out easier after chilling. Lightly spray a deep 9-inch pie pan with cooking spray. Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie.
Preheat oven to 425 degrees F.
Filling Preparation:
Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl. In a separate bowl combine sugars, flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat. Whisk together egg and bourbon. Fold into apple mixture. Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry. Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie. Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Bake pie at 425 degrees F for 40 minutes, or until top is golden brown and juices are bubbling up. Remove from oven and sprinkle with vanilla sugar, if desired. Cool on wire rack.
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By ehord2000
on October 06, 2012
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I am always looking for the ultimate apple pie recipe and this easy down home pie recipe is fantastic. I have made this recipe a few times now and the pie comes out perfect every time. The secrete to this recipe is to let the pie cool completely so that the juices consolidate and wont run when you cut into the pie. However if you are like myself there is nothing better than cutting into a warm apple pie. To help avoid the runny center while warm add in an extra egg, and a table spoon or two of extra flour. I always add in extra bourbon for that extra flavorful punch. I have tried the recipe using Pillsbury Crust and the Crust within the recipe. Depending on your time I suggest making the crust within the Recipe for that perfect added touch. The pie filling converts easily to a French Apple pie by adding some raisins(1/2 cup or for an awesome country feeling I have thrown in a hand full of chopped pecans.
By lostrocket_7458087
Saint Paul, MN
on July 05, 2012
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This is THE apple pie recipe for me. I have made it several times for Thanksgiving, although until yesterday I have just used a Pillsbury crust - easy and tastes just fine. For the Fourth I made the crust recipe - it is great and also easy, won't go back! I am a pie crust novice so it was a little thick in places but tastes great. Strangely - it was also the first time I had an issue with the filling being runny - we sliced in to it not long after it came out of the oven and before it has always been cooling for much longer, so I think that's why. I used Wild Turkey Honey, have used Beam in the past. Always a different mix of apples. The best thing is I have even flown this pie across the country! I baked pumpkin and apple for Thanksgiving, froze them, and carefully packed them in bubble wrap and insulated grocery bags in my suitcase (the filling consistency might cause trouble with TSA and flew them to my parents in Virginia. By dinner time they were thawed and perfectly delicious!
By flicka386
Las Vegas
on January 14, 2012
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Ultimate FAVORITE Apple Pie Recipe!!!!!!!!!!!!!
Read all 15 reviews