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 (makes one 9-inch double crust)
Apple Filling
Assembly & Finishing
Method
Pie Dough (makes one 9-inch double crust)
- 1
Prepare dry ingredients
In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt until evenly combined.
- 2
Cut in fats
Add 3/4 cup cold unsalted butter (cubed) and 1/4 cup cold vegetable shortening (cubed) to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse meal with pea-sized pieces of butter remaining (some larger pieces are fine).
- 3
Add ice water & vinegar
Combine 6 tablespoons ice water with 1 teaspoon apple cider vinegar. Gradually drizzle the ice water mixture into the flour-fat mixture, stirring with a fork after each addition. Add just enough so the dough holds together when pinched (you may not need the full amount). Stop when the dough clumps but is not wet or sticky.
- 4
Form and chill dough
Divide the dough into two discs (roughly one slightly larger for the bottom crust), flatten each into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes gluten and solidifies fats for a flaky crust.
- 5
Roll out dough
When ready to bake, remove dough from fridge and let sit 10 minutes to soften slightly. On a lightly floured surface, roll the larger disk into a circle about 12 inches in diameter and 1/8 inch thick to fit a 9-inch pie plate with a 1-inch overhang. Gently roll the dough onto your rolling pin and transfer to the pie plate, easing it into the pan without stretching. Trim excess to a 1-inch overhang.
Apple Filling
- 6
Prepare apples
Peel, core, and slice enough baking apples to yield about 6 cups sliced (about 6 medium apples). Slice each apple into 1/4-inch-thick slices for even cooking.
- 7
Combine filling ingredients
In a large bowl, toss the sliced apples with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1 tablespoon fresh lemon juice until the slices are evenly coated and the cornstarch begins to bind the juices.
- 8
Add butter
Dot the coated apple mixture with 2 tablespoons small pieces of unsalted butter; this will melt into the filling during baking and add richness.
Assembly & Baking
- 9
Assemble pie
Spoon the apple filling into the prepared bottom crust, mounding slightly in the center. Roll the remaining dough disk into a 11- to 12-inch circle for the top crust (or cut into strips for a lattice). If using a full top crust, place it over the apples, gently tuck and trim to leave a 1/2-inch overhang, then fold the bottom edge under the top edge and crimp to seal. If making a lattice, weave strips over the filling and trim edges, then crimp to seal.
- 10
Vent and egg wash
If using a full top crust, cut 4 small slits in the center to vent steam. In a small bowl, beat 1 large egg with 1 teaspoon water to make an egg wash. Brush the top crust or lattice with the egg wash, and sprinkle with 1 tablespoon coarse sugar if desired.
- 11
Bake
Place the pie on the lower-middle rack of a 425°F (220°C) oven. Bake for 20 minutes at 425°F to set the crust. After 20 minutes, reduce oven temperature to 375°F (190°C) and continue baking for an additional 35–45 minutes, or until the crust is golden brown and the filling is bubbling through the vents. If the edges brown too quickly, shield them with foil or a pie shield.
- 12
Cool
Remove the pie from the oven and place on a wire rack. Let cool at least 2 hours (ideally 2–4 hours) before slicing to allow the filling to thicken and set.
