Ask Your Server Or Bartender About Taking Home A Whole Pie! Recipe

Make the Dough

Combine 2.5 cups flour, 1/4 cup granulated sugar, and 1/2 tsp salt in a large bowl. Add the cold cubed butter and cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse peas with some pea-sized butter pieces remaining. Sprinkle 6 tablespoons ice water and 1 tablespoon lemon juice evenly over the mixture, 1 tablespoon at a time, tossing gently after each addition, until the dough just holds together when pinched. Do not overwork. Divide dough into two disks, flatten slightly, wrap each in plastic wrap, and chill at least 1 hour (or up to 2 days) before rolling.

Prepare the Filling

While dough chills (or after chilling), place 6 cups sliced apples in a large bowl. Sprinkle with 3/4 cup light brown sugar, 1/4 cup granulated sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp kosher salt, and 2 tablespoons flour. Toss thoroughly so apples are evenly coated. Set aside to macerate for 10–15 minutes; juices will develop that help make the filling saucy but not watery.

Roll and Assemble

Preheat oven to 400°F (205°C) with a rack in the lower-middle position. On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8" thick to line a 9-inch pie pan. Transfer dough to the pie pan, allowing a 1/2" overhang. Spoon the apple filling into the prepared crust, piling slightly high but not mounded above the rim. Dot the top with 2 tablespoons cut butter in small pieces. Roll the second dough disk into a 11.5–12" circle for the top. For a double-crust pie: place the top crust over the filling, trim excess leaving a 1/2" overhang, fold and crimp edges to seal. For a lattice: cut into strips and weave over the filling, sealing edges. Trim and crimp as desired.

Egg Wash and Venting

Beat 1 egg with 1 tablespoon milk to make an egg wash; brush evenly over the top crust and crimped edges. Cut 4 small vents in the top crust if using a full top. Sprinkle 1 teaspoon coarse sugar over the top if desired.

Bake

Place the pie on a rimmed baking sheet to catch drips. Bake at 400°F (205°C) for 20 minutes to set the crust. Reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is golden brown and the filling is bubbling through vents. If edges brown too quickly, tent with aluminum foil after 25 minutes.

Cool

Remove pie from oven and transfer to a cooling rack. Cool at least 2 hours (preferably 3–4 hours) to let the filling set; this makes slicing and transport easier and prevents weeping.

Prepare packaging: while pie cools, line the pie box or carrier with a sheet of parchment paper. Have a second sheet ready under the pie plate to help lift it if needed.

Secure the pie: once pie has cooled for at least 2 hours and feels mostly set to the touch, slide a spatula or palette knife underneath the pie plate and set the plate onto the parchment inside the pie box. If you prefer to remove the pie from the pan, chill the pie until firm (about 1 hour) and invert carefully onto a flat cardboard round before placing in the box.

Wrap & label: tuck the remaining parchment paper loosely over the top to prevent condensation. Close the pie box and wrap with plastic wrap if additional sealing is needed for transport. Affix a label sticker with the name and date. If the pie will be stored more than a few hours, advise refrigeration and include reheating instructions on the label.

Reheating & storage instructions to give the customer: For best results, reheat slices in a 350°F (175°C) oven for 10–15 minutes covered with foil to warm through, or microwave single slices for 20–30 seconds for a quick warm-up. Store leftover whole pie loosely covered at room temperature up to 2 days or refrigerated up to 4–5 days. Freeze whole or sliced pie double-wrapped up to 3 months.