Apple Pie Recipe

Combine dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp granulated sugar, and 3/4 tsp salt.

Cut in fats

Add the cold cubed unsalted butter (1 cup) and cold vegetable shortening (1/4 cup) to the flour. Use a pastry cutter or two forks to cut the fats into the flour until the mixture resembles coarse peas and some pea-sized butter pieces remain (about 6–8 passes).

Add liquid

Mix 1 tsp apple cider vinegar (or lemon juice) into 6 tablespoons ice water. Sprinkle the water mixture over the flour mixture 1 tablespoon at a time, gently tossing with a fork until the dough just holds together when pinched. Do not overwork. You may not need all the water.

Form and chill

Divide the dough into two disks (one slightly larger for the bottom crust), flatten to 1-inch thick disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 48 hours).

Roll out

On a lightly floured surface, roll the larger disk to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie plate by loosely rolling the dough onto the rolling pin and unrolling over the plate. Trim the rim to about 1/2 inch overhang.

Prepare apples

While dough chills (or after rolling bottom crust), combine 3 cups sliced Granny Smith and 3 cups sliced Honeycrisp (or Fuji) apples in a large bowl. Toss with 1 tablespoon lemon juice to prevent browning.

Mix dry filling ingredients

In a small bowl whisk together 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until evenly combined.

Combine filling

Sprinkle the dry sugar-spice mixture over the apples and toss gently to coat. Add 1 teaspoon vanilla extract and toss again. Let the filling sit 5–10 minutes so the sugars and starches begin to draw juices from the apples.

Finish filling

If the mixture looks very dry, add an extra 1 tablespoon water or apple cider. The filling should be moist but not soupy; the starches will thicken the juices during baking.

Preheat oven

Preheat the oven to 425°F (220°C). Place an oven rack in the lower-middle position and set a rimmed baking sheet on the rack to catch any drips.

Fill crust

Mound the prepared apple filling into the chilled rolled bottom crust, piling slightly higher in the center to account for settling. Dot the filling with the 6 tablespoons cut-unsalted-butter pieces evenly across the top.

Top crust

Roll the second disk to an 11–12-inch circle. Place it over the filling. Trim both crusts so there is a 1/2-inch overhang, fold the top and bottom edges under and crimp or flute to seal. Cut 4–6 small vents in the top crust, or create a lattice if preferred.

Egg wash

Beat 1 large egg with 1 tablespoon milk or heavy cream. Brush the top crust with the egg wash and sprinkle with 1 tablespoon coarse sugar if using.

Initial bake

Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes to set the crust and jump-start filling bubbling.

Lower temperature and continue baking

After 15 minutes, reduce oven temperature to 375°F (190°C). Bake an additional 35–45 minutes until the crust is deep golden brown and the filling is bubbly. If the edges brown too quickly, shield them with foil or a pie shield after the first 20 minutes at the lower temperature.

Cool

Remove the pie from oven and let cool on a wire rack for at least 2 hours (preferably 3) so the filling sets. Serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.