Apple Pie Recipe
Make Apple Pie Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Dough (for 9-inch double crust)
Apple Filling
Egg Wash & Finishing
Method
Pie Dough (for 9-inch double crust)
- 1
Combine dry ingredients
In a large bowl whisk together 2.5 cups all-purpose flour, 1 tsp sea salt and 1 tbsp granulated sugar until evenly distributed.
- 2
Cut in fats
Add 12 tbsp (1.5 sticks) cold cubed unsalted butter and 2 tbsp cold vegetable shortening to the flour. Using a pastry cutter, two forks or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add cold liquid
Sprinkle 6 tbsp ice water and 1 tsp apple cider vinegar (if using) over the flour mixture a tablespoon at a time. Use a fork to gently toss after each addition until dough just comes together when pinched. You may not need all the water; add only enough for the dough to hold together without being wet or sticky.
- 4
Form and chill dough
Divide the dough into two discs (slightly larger for the bottom crust), flatten each into a disk about 1 inch thick, wrap tightly in plastic wrap and refrigerate at least 1 hour (or up to 2 days). Chilling relaxes the gluten and firms the fat so the crust bakes flaky.
- 5
Roll out dough
On a lightly floured surface, roll out the larger disk into a circle about 12 inches in diameter and about 1/8 inch thick. Carefully lift and fit it into a 9-inch pie plate, letting the excess hang over the edge. Roll the second disk into an 11–12 inch circle for the top crust or cut into lattice strips as desired. Keep dough cold while you prepare filling.
Apple Filling
- 6
Prepare apples
Place 6 cups thinly sliced apples in a large bowl and toss with 1 tbsp fresh lemon juice to prevent browning and add brightness.
- 7
Mix sugars and spices
In a small bowl combine 3 tbsp granulated sugar, 1/2 cup packed light brown sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp fine sea salt and 2 tbsp cornstarch. Whisk until lump-free.
- 8
Coat apples
Pour the sugar-spice mixture over the sliced apples and toss thoroughly so every slice is evenly coated. Let sit 10 minutes so the juices begin to release and the cornstarch can draw some moisture.
- 9
Assemble filling in crust
Mound the apple mixture into the prepared bottom crust in the pie plate, arranging slices to fit snugly but without packing too tightly. Dot the top of the apples with 2 tbsp small pieces of unsalted butter.
Assembly, Baking & Finishing
- 10
Top crust and vent
Place the rolled top crust over the filled pie. Trim the overhang to leave about 1/2 inch, fold the top and bottom crust edges together and crimp to seal. If using a full top crust, cut several small slits to vent steam; if using a lattice, weave strips and seal edges. Brush the top crust lightly with egg wash (see next step) and sprinkle with 1 tbsp coarse or turbinado sugar if desired.
- 11
- 12
Chill before baking
Place the assembled pie on a baking sheet and refrigerate 15–30 minutes to firm the butter in the crust, which helps maintain flakiness and prevents excessive shrinking in the oven.
- 13
Bake
Preheat oven to 425°F (220°C). Place the chilled pie on the middle rack with a foil-lined baking sheet on the rack below to catch drips. Bake at 425°F for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is deep golden brown and the filling is bubbling through vents. If the edges brown too quickly, cover with a strip of foil or a pie shield after the first 20 minutes.
- 14
Cool
Remove pie from oven and let cool on a wire rack at least 2 hours before slicing so the filling sets. Cooling time yields cleaner slices. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.