Apple Pie Recipe

Make dough

In a large bowl, whisk together 2.5 cups flour, 1 tsp sugar, and 1/2 tsp salt. Add cold cubed butter and cold shortening (if using). Using a pastry cutter or your fingertips, cut butter into the flour until mixture resembles coarse peas with some pea-sized pieces remaining.

Sprinkle ice water (6 tbs) over the mixture 1 tablespoon at a time, gently tossing with a fork after each addition, just until dough holds together when pinched. Avoid overworking. Divide dough into two disks, flatten slightly, wrap in plastic, and chill in refrigerator at least 1 hour (or up to 2 days).

When chilled, on a lightly floured surface roll one disk into a 12-inch circle for the bottom crust; transfer to a 9-inch pie dish, easing it into place without stretching. Roll the second disk into a 10-11 inch circle for the top or cut into strips if making a lattice. Keep chilled while preparing filling.

Preheat oven to 400°F (200°C). In a large bowl combine 6 cups thinly sliced apples, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt, and 2 tbsp cornstarch. Toss to coat evenly.

Add 1 tbsp fresh lemon juice and toss again. Let sit 10 minutes to macerate; juices will start to release. Stir in 2 tbsp unsalted butter, cut into small pieces, distributing through the apple mixture.

Spoon the apple filling into the prepared bottom crust, mounding slightly in the center and pouring any accumulated juice evenly across the apples. Dot the top with any remaining small bits of butter.

In a medium bowl combine 3/4 cup flour, 1/2 cup rolled oats, 1/2 cup light brown sugar, 1 tsp ground cinnamon, and 1/4 tsp salt. Stir to combine.

Pour 6 tbsp melted butter into the dry mixture and stir until clumps form and mixture is crumbly but holds together when pressed. Chill briefly if butter is too warm and topping seems greasy.

Evenly sprinkle the cinnamon crumble over the apple filling, leaving a small margin at the edge if using a top crust or pressing it gently if using open-top pie.

If using a full top crust or lattice: dampen the edge of the bottom crust with a little water, place the top crust or lattice over the filling, trim overhang to 1/2 inch, fold under and crimp edges to seal. If using only crumble topping, leave open as instructed. If you made a top crust, consider sprinkling the crumble in patches or leave it off.

Whisk together 1 egg and 1 tsp water for egg wash. Brush the exposed crust edges and any top crust with egg wash. Lightly sprinkle 1 tsp granulated sugar over the top for sparkle.

Place the assembled pie on a rimmed baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 30–35 minutes until the filling is bubbling and the crust and crumble are deep golden. If the edges brown too quickly, cover them with foil.

Remove pie from oven and let rest on a wire rack at least 2 hours (preferable 3) to allow filling to set before slicing.

While the pie rests, whisk together 1 cup crème fraîche, 2 tbsp pure maple syrup, and 1/2 tsp vanilla extract until smooth and slightly thickened. Taste and adjust sweetness; refrigerate until ready to serve.

Slice the pie and serve each slice with a generous spoonful of maple crème fraîche alongside or dolloped on top. The crème fraîche adds a tangy, sweet contrast to the cinnamon crumble and warm apple filling.