Apple Pie

  • Level: Intermediate
  • Yield: 6-8 servings
  • Total: 3 hr 15 min
  • Prep: 1 hr 40 min
  • Cook: 1 hr 35 min


For the Filling:

3 pounds mixed apples (such as Golden Delicious, McIntosh and Pink Lady)

2/3 cup sugar

2 tablespoons fresh lemon juice

6 tablespoons unsalted butter

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

Pinch of ground cloves

Pinch of freshly grated nutmeg

For the Dough:

2 1/2 cups all-purpose flour, plus more for dusting

1/4 cup sugar, plus more for sprinkling

1 teaspoon salt

1/4 cup vegetable shortening

1 stick cold unsalted butter, cut into 1/2-inch pieces

2 large eggs


  1. Prepare the filling: Peel, halve and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
  2. Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour.
  3. Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter. Chill the pie while you roll the remaining dough into a 12-inch round.
  4. Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.
  5. Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes. (Cover the edges with foil if they brown too quickly.) Transfer to a rack and cool until set, 2 hours.

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Selma B.

I’ve made this recipe for many years at Thanksgiving, and it’s always a hit. My kids love it and so I never wanted to try anything else when it comes to fruit pie. I kept the same amount of the ingredients, and my only change was he type of apples. I used Macintosh and Pink lady apples, not the Golden Delicious like it was suggested in the recipe, as I find these mealy, therefore they don’t hold up well during the stove coking process. Other than that, this pie had been my holidays dessert for many years!

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