Classic Apple Pie Recipe

Combine dry ingredients

Whisk together 2.5 cups all-purpose flour, 0.5 tsp salt, and 1 tsp sugar in a large bowl.

Cut in fats

Add 1 cup cold unsalted butter cubes and 0.25 cup cold vegetable shortening to the flour. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add ice water

Sprinkle 6 tablespoons ice water over the mixture a tablespoon at a time, gently tossing with a fork after each addition. Stop when the dough just holds together when pinched; you may not need all the water.

Form dough and chill

Divide the dough into two disks, flatten slightly, wrap each tightly in plastic wrap, and refrigerate at least 1 hour (or up to 2 days). Chilling makes the dough easier to roll and helps create a flaky crust.

Prepare apples

Peel, core, and thinly slice apples to yield about 6 cups. Put the sliced apples in a large bowl and toss with 1 tablespoon fresh lemon juice to prevent browning.

Mix dry filling ingredients

In a small bowl combine 0.75 cup granulated sugar, 0.25 cup packed light brown sugar, 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 0.5 tsp ground allspice, 1 tsp ground cinnamon, and 0.25 tsp salt. Whisk to combine.

Combine apples and filling mix

Add the sugar-spice mixture to the bowl with apples and toss thoroughly so slices are evenly coated. Let sit 10 minutes to allow juices to form and the starches to begin thickening.

Adjust filling consistency (optional)

If the apples seem very juicy after resting, you can add an additional 1 teaspoon cornstarch to help set the filling. The goal is a filling that is saucy but not soupy.

Preheat oven and prepare pans

Adjust an oven rack to the lower-middle position and preheat oven to 425°F (220°C). Lightly flour your work surface with about 1 tablespoon flour.

Roll out bottom crust

Remove one dough disk from the refrigerator. On the lightly floured surface roll it into a 12-inch circle (about 1/8 inch thick). Gently transfer it to a 9-inch pie dish by rolling it onto the rolling pin and unrolling over the dish. Ease the dough into the dish without stretching; trim the overhang to about 1 inch beyond the rim.

Add filling and dot with butter

Mound the apple filling into the prepared crust, arranging slices evenly. Dot the top of the apples with 2 tablespoons small pieces of unsalted butter distributed over the filling.

Make lattice top

Roll the second dough disk to a 12-inch circle and trim to remove ragged edges. Cut into 10–12 equal strips (about 3/4 to 1 inch wide) using a knife or pastry wheel. Lay 5 strips parallel across the filled pie, spaced evenly. Fold back alternating strips halfway and place a strip perpendicular, then unfold to create a woven lattice. Continue weaving until the top is covered. Trim strip ends even with the edge of the pie, leaving about 1 inch overhang.

Seal and crimp edge

Fold the bottom crust over the lattice overhang to meet the top strips. Press gently to seal, then crimp the edge by pinching with your fingers or using a fork to create a decorative edge. Trim excess dough if needed.

Egg wash and sugar

Beat 1 large egg with 1 teaspoon milk to make an egg wash. Brush the lattice and edges lightly with the wash. Sprinkle 1 tablespoon coarse sugar over the top if desired for sparkle and crunch.

Bake - initial high heat

Place the pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes to set the crust and jump-start browning. If the edges brown too quickly, shield them with foil or a pie shield after 15 minutes.

Bake - lower heat

Reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the filling is bubbling through the lattice and crust is deep golden. If the top is browning too fast, tent with foil.

Cool and rest

Remove the pie from the oven and let it cool on a wire rack at least 2–3 hours before serving. Cooling lets the filling set so slices hold shape. If you used a pie tin deposit, allow to cool enough to handle before returning the tin.