Pies Recipe

Make the pie dough

In a large bowl, whisk together 2.5 cups flour, 0.5 cup granulated sugar, and 0.5 tsp salt. Add 1 cup cold unsalted butter cubes and 0.25 cup cold vegetable shortening. Using a pastry cutter or two forks (or pulse in a food processor), cut the fats into the flour until the mixture resembles coarse cornmeal with pea-sized pieces of butter remaining. Sprinkle 6 tablespoons ice water and 1 tablespoon lemon juice over the mixture a tablespoon at a time; gently toss with a fork after each addition until dough begins to hold when pinched. You may not need all the water. Turn the mixture onto a lightly floured surface and divide into two equal portions. Flatten each into a disk about 1 inch thick. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 2 days).

Prepare the filling

While the dough chills, prepare the apples: place 6 cups thinly sliced apples in a large bowl and immediately toss with 1 tablespoon lemon juice to prevent browning. In a small bowl, combine 0.75 cup packed light brown sugar, 1 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, and 2 tablespoons flour (this flour will thicken juices during baking). Sprinkle the sugar-spice mixture over the apples and toss until evenly coated. Let sit 10 minutes so the apples release a bit of juice; toss again.

Roll out and assemble

Preheat the oven to 425°F (220°C). Remove one dough disk from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll the dough into a circle about 12 inches in diameter and 1/8 inch thick to fit a 9-inch pie plate with some overhang. Gently transfer the dough to the pie plate, easing it into place without stretching. Fill the crust with the apple mixture, mounding slightly. Dot the apples with 2 tablespoons small pieces of unsalted butter evenly distributed across the filling. Roll out the second dough disk into a 12-inch circle for the top crust. Place the top crust over the apples. Trim excess dough, leaving about 1/2 inch overhang; fold the top and bottom crust edges together and crimp to seal. Cut 4 small slits in the top crust to vent steam (or create a latticed top if preferred).

Egg wash and bake

In a small bowl, beat 1 large egg with 1 teaspoon milk to make an egg wash. Brush the top crust lightly with the egg wash and sprinkle 1 tablespoon coarse sugar over the top if using. Place the pie on a rimmed baking sheet to catch any drips. 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, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil or a pie shield after the first 20 minutes of baking.

Cool and serve

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream. Refrigerate any leftovers covered for up to 3 days.