Good Pie Recipe
Recipe information
Make Good Pie in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pie Crust
Filling
Finish & Serving
Pie Crust
1. Prepare dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine sea salt until evenly combined.
2. Cut in fats
Add 11 tablespoons cold unsalted butter cubes and 2 tablespoons cold vegetable shortening to the flour. Using a pastry cutter, two forks, or your fingertips, work the fats into the flour until the mixture resembles coarse cornmeal with pea-size butter pieces remaining (some larger pieces are desirable for flakiness).
3. Add liquid
Combine 6 tablespoons ice water with 1 teaspoon apple cider vinegar. Sprinkle the liquid over the flour mixture a tablespoon at a time, gently tossing with a fork after each addition. Stop when the dough holds together when pinched but is not wet or sticky (you may not need the full amount).
4. Form dough and chill
Gather the dough into a rough ball, divide it into two disks (one slightly larger for the bottom crust), flatten each disk to about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes gluten and firms the butter for a flaky crust.
Filling
5. Slice apples
While the dough chills, peel, core, and thinly slice apples to yield about 5 cups. Place slices in a large bowl and toss immediately with 1 tablespoon fresh lemon juice to prevent browning.
6. Mix dry filling ingredients
In a separate small bowl combine 3/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine sea salt. Mix well so the sugars and spices are evenly distributed.
Assemble & Bake
8. Preheat oven and roll dough
Place a rack in the lower third of the oven and preheat to 425°F (220°C). On a lightly floured surface, roll the larger chilled dough disk into a circle about 12 inches in diameter and roughly 1/8 inch thick. Transfer to a 9-inch pie dish, easing dough into the dish without stretching; trim the edge to about 1/2 inch overhang.
9. Fill the crust
Spoon the apple filling into the prepared bottom crust, mounding in the center. Dot the top of the apples with 2 tablespoons small pats of unsalted butter, distributing them evenly.
10. Top crust
Roll out the second dough disk to about 11–12 inches. For a full top crust: lay it over the filling, trim to leave a 1/2-inch overhang, fold the top and bottom crust edges together and crimp to seal. For a lattice: cut into strips and weave over the filling, sealing the edges. Cut several small vents in a full top crust to allow steam to escape.
11. Egg wash
Whisk together 1 large egg and 1 teaspoon milk or cream. Brush the top crust evenly with the egg wash and sprinkle 1 teaspoon coarse sugar over the crust if desired for sparkle and crunch.
12. Bake
Place the pie on a rimmed baking sheet to catch spills. Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is golden and the filling is bubbling through the vents or lattice. If the edges brown too quickly, cover them with foil or a pie shield after the first 25 minutes.
13. Cool
Remove the pie from the oven and let it cool on a rack at least 2 hours before slicing so the filling sets and slices hold together.
Finish & Serve
14. Slice and serve
Slice the pie into 8 servings. Serve warm or at room temperature with vanilla ice cream or whipped cream if desired (about 4 scoops or servings).
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