Apple Pie Recipe

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 0.5 tsp fine sea salt, and 1 tbsp granulated sugar until evenly combined.

Cut in fats

Add 1 cup cold unsalted butter cubes and 0.25 cup cold vegetable shortening to the flour. Use a pastry cutter or your fingertips to cut the fats into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining (about 6–8 seconds in a food processor or 6–8 minutes by hand).

Add liquid

Combine 6 tbsp ice water with 1 tsp apple cider vinegar. Sprinkle the liquid, a tablespoon at a time, over the flour mixture, gently tossing with a fork after each addition. Stop when the dough begins to clump together but still has visible streaks of butter. You may not need all the water.

Form and chill

Gather the dough into two discs (one slightly larger for the bottom, about 2/3 of dough, and one smaller for the top), wrap tightly in plastic, flatten to 1-inch thick discs, and refrigerate at least 1 hour (up to 48 hours) before rolling.

Prepare apples

Peel, core, and thinly slice enough firm baking apples to measure 6 cups. Toss the slices in a bowl with 1 tbsp fresh lemon juice to prevent browning.

Combine dry filling ingredients

In a separate bowl, mix 0.75 cup granulated sugar, 2 tbsp packed light brown sugar, 3 tbsp cornstarch, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg, and 0.25 tsp fine sea salt until evenly blended.

Coat apples

Add the dry sugar-cornstarch-spice mixture to the lemon-coated apple slices and toss gently until apples are evenly coated. Let sit 10 minutes to allow juices to develop; drain any excess liquid into the bowl and then return the liquid to the apples so filling is cohesive.

Preheat oven

Preheat oven to 425°F (220°C). Place a baking sheet or piece of foil on the lower oven rack to catch drips.

Roll dough

On a lightly floured surface, roll the larger dough disc into a 12-inch circle about 1/8-inch thick. Transfer it to a 9-inch pie plate, easing it into place without stretching. Trim overhang to about 1 inch.

Fill pie

Heap the apple filling into the prepared crust, mounding it slightly in the center. Dot the apples with 2 tbsp unsalted butter pieces distributed across the filling.

Top crust

Roll the smaller dough disc into an 11-inch circle. Place it over the apples. Trim both crust edges to about 0.5 inch beyond the rim, then fold the top and bottom edges under themselves to create a double-thick rim. Crimp or flute the edge decoratively. Cut several 4–6 slits in the top crust for steam vents (or create a lattice if preferred).

Egg wash & sugar

Whisk together 1 large egg and 1 tbsp milk or cream. Brush the top crust edge and surface with the egg wash, and sprinkle 1 tsp granulated sugar evenly over the top.

Bake

Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is deep golden and filling is bubbly. If the edges brown too quickly, shield them with foil or a pie shield after 25 minutes.

Cool

Remove pie from oven and place on a wire rack. Let cool at least 2 hours (preferably 3) before slicing to allow the filling to set.

Slice the cooled pie into 8 equal pieces. Serve plain or with vanilla ice cream or whipped cream as desired.