Whole Pies To-go Recipe

1. Combine dry ingredients

In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine salt until evenly distributed.

2. Cut in fats

Add 3/4 cup very cold unsalted butter cubes and 1/4 cup cold vegetable shortening to the flour. Use a pastry cutter, two forks, or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

3. Add liquids

Combine 6 tbs ice water with 1 tsp apple cider vinegar. Sprinkle the liquid over the flour in 2–3 additions, gently mixing with a fork after each addition until the dough just begins to come together. You should have some dry flecks and visible butter bits — do not overwork.

4. Form discs and chill

Turn the dough onto a lightly floured surface and gather it together gently. Divide into two discs (one slightly larger for the bottom crust), flatten to about 3/4-inch thick, wrap in plastic, and chill in the refrigerator at least 1 hour (or up to 3 days).

5. Roll out

Remove dough from refrigerator 20 minutes before rolling. On a lightly floured surface, roll the larger disc into a circle about 12 inches in diameter and 1/8-inch thick to fit a 9-inch pie plate. Roll the second disc for the top crust (same diameter for a full top, or cut into strips for a lattice).

1. Prepare apples

Peel, core and slice apples to 1/4-inch thickness until you have about 6 cups. Place sliced apples in a large bowl and toss with 1 tablespoon fresh lemon juice to prevent browning.

2. Mix dry filling ingredients

In a separate bowl, mix 3 tablespoons flour (or tapioca starch), 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt until evenly combined.

3. Combine apples and sugar mixture

Add the dry mixture to the sliced apples and toss gently until the apples are evenly coated and the sugars begin to draw juices out of the fruit. Let the mixture sit 5–10 minutes so juices develop.

4. Pre-cook optional (for less runny filling)

If you prefer a firmer filling, transfer the apple mixture to a saucepan and cook over medium heat, stirring occasionally, for 4–6 minutes until the mixture thickens slightly. Remove from heat and let cool 10 minutes before filling pastry.

5. Fill the pie

Fit the rolled bottom crust into a 9-inch pie plate, leaving a slight overhang. Pile the apple filling into the shell, mounding it slightly in the center. Dot with 2 tablespoons unsalted butter cut into small pats, distributing evenly over the filling.

1. Top crust

Place the top crust over the apples (or weave a lattice). Trim overhang to about 1/2 inch, then tuck the top and bottom crust edges under themselves and crimp or flute to seal. Cut 4 small steam vents in a full top crust, or leave gaps in a lattice.

2. Apply egg wash and sugar

Whisk 1 large egg with 1 tablespoon milk or cream. Brush the egg wash lightly over the top crust and edges. Sprinkle with 1 tablespoon coarse sugar if desired.

3. Chill before baking

For best shape retention, chill the assembled pie in the refrigerator for 15–20 minutes while preheating the oven.

4. Bake

Preheat oven to 425°F (220°C). Place the chilled pie on a baking sheet to catch spills. Bake at 425°F for 20 minutes, then reduce heat to 375°F (190°C) and continue baking for 35–45 minutes, or until the crust is golden and the filling is bubbling. If the crust edges brown too quickly, shield them with foil.

5. Cool

Remove pie from oven and let cool on a wire rack at least 2 hours (preferably 3–4 hours) so the filling sets before slicing and packaging for to-go orders.

After cooling, cover pie with plastic wrap and place in a sturdy pie box for transport. Label with bake date and reheating instructions: warm at 325°F (160°C) for 10–15 minutes if desired. Inform customers that 48 hours notice is required for whole pie orders and that each pie is priced at $38.50.