Apple Pie Recipe

Prepare dry ingredients

Whisk together 2.5 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine sea salt in a large bowl.

Cut in fats

Cut 12 tablespoons (1.5 sticks) cold unsalted butter (cut into small cubes) and 2 tablespoons cold vegetable shortening (optional) into the flour using a pastry cutter, two forks, or a food processor. Work until mixture resembles coarse meal with some pea-sized butter pieces remaining.

Add cold liquid

Whisk together 1/2 cup ice water and 1 teaspoon apple cider vinegar. Drizzle the liquid gradually into the flour/butter mixture, tossing with a fork, until dough just comes together when pressed. You may not need all the water; add a tablespoon at a time. Dough should be shaggy with visible butter pieces.

Form and chill

Turn dough out onto a lightly floured surface (use about 1/4 cup flour) and gently gather into a ball. Divide into two discs (one slightly larger for bottom crust), flatten each to about 1-inch thick, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).

Bring to rolling temperature

About 15–20 minutes before rolling, remove dough from refrigerator so it becomes pliable but still cold.

Prepare apples

Peel, core, and thinly slice apples to yield about 6 cups sliced (about 6 medium apples). Toss slices immediately with 1 tablespoon fresh lemon juice to prevent browning.

Combine dry filling ingredients

In a large bowl, combine 3/4 cup granulated sugar, 1/4 cup light brown sugar, 2 tablespoons cornstarch, 1.5 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine sea salt. Mix to evenly distribute.

Coat apples

Add the sliced, lemon-coated apples to the sugar/spice mixture and toss until evenly coated. Let sit for 10 minutes so juices begin to release and cornstarch can hydrate.

Finish filling

After resting, if there is a lot of excess liquid, pour off a small amount, then stir in 2 tablespoons unsalted butter cut into small pieces. The mixture should be juicy but not soupy; cornstarch will thicken during baking.

Preheat oven and roll bottom crust

Preheat oven to 425°F (220°C). On a lightly floured surface, roll the larger dough disc into a 12-inch circle about 1/8-inch thick. Carefully transfer it to a 9-inch (23 cm) pie dish, easing it in without stretching. Trim any overhang to about 1/2 inch beyond the rim.

Add filling

Pile the prepared apple filling into the dough-lined pie dish, mounding slightly in the center. Distribute the small butter pieces across the top of the apples.

Roll top crust or lattice

Roll the second dough disc into a 11–12 inch circle for a full top or cut into strips for a lattice. For a full top, lay the dough over the filling, trim to match the bottom edge, and fold under the bottom crust edge. For lattice, weave strips across the filling leaving gaps for steam.

Crimp edges

Crimp the edges decoratively using your fingers or a fork to seal the top and bottom crusts together. Make 4–6 small slits in a full top crust to allow steam to escape.

Egg wash and sugar

Whisk 1 large egg with 1 teaspoon water (and 1 tsp milk or cream if using) to make an egg wash. Brush the top crust or lattice lightly with the egg wash. Sprinkle about 1 tablespoon coarse sugar over the top for sparkle and crunch.

Bake

Place the pie on the middle rack with a rimmed baking sheet underneath to catch any drips. Bake at 425°F (220°C) for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and bake for an additional 35–45 minutes until the crust is deep golden and filling is bubbling through the vents. If the edges brown too fast, cover them with foil or a pie shield after 30 minutes.

Cool and rest

Remove the pie from the oven and transfer to a wire rack. Let cool at least 2 hours (preferably 3) so filling thickens and slices hold together. Serve warm or at room temperature.

Serve

Slice and serve plain or with vanilla ice cream or whipped cream as desired.