Apple Pie Recipe

Prepare Dry Ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon granulated sugar, and 1/2 teaspoon fine sea salt until evenly combined.

Cut in Fats

Add 1 cup cold unsalted butter cubes and 1/4 cup cold vegetable shortening (if using) to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

Add Liquid

Mix 6 tablespoons ice water with 1 teaspoon apple cider vinegar or lemon juice. Sprinkle the liquid over the flour mixture, 1 tablespoon at a time, tossing gently with a fork after each addition. Add just enough so the dough holds together when squeezed (you may not need every drop).

Form and Chill

Gather the dough into two discs (one slightly larger for the bottom crust, about 2/3 of the dough, and one smaller for the top), flatten to 1-inch-thick disks, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chill until firm to the touch.

Roll Out

On a lightly floured surface, roll the larger disk to a 12-inch round about 1/8-inch thick. Gently transfer to a 9-inch pie plate, easing it into place without stretching. Refrigerate while you prepare the filling. Roll the smaller disk to a 10-inch round for the top crust or cut into lattice strips if desired.

Egg Wash

Beat 1 egg with 1 teaspoon water until blended and set aside to brush on the top crust before baking.

Prepare Apples

Peel, core, and slice 6 apples into 1/4-inch-thick slices. Place slices in a large mixing bowl and toss immediately with 1 tablespoon fresh lemon juice to prevent browning.

Combine Dry Filling Ingredients

In a small bowl, whisk together 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour (or tapioca starch), 1.5 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine sea salt until uniform.

Toss Apples with Sugars

Pour the sugar-spice mixture over the apples and toss thoroughly to coat. Add 1/2 teaspoon vanilla extract if using and let sit for 10 minutes so juices start to release.

Assemble Filling in Crust

Remove the chilled bottom crust from the refrigerator. Layer the apple mixture into the crust, mounding slightly in the center. Dot the apples evenly with 2 tablespoons unsalted butter cut into small pieces.

Top Crust

Drape the rolled top crust over the apples. Trim both crusts to leave a 1/2-inch overhang, fold the top and bottom edges together and crimp to seal (flute with fingers or press with a fork). If making a lattice, weave strips and seal edges the same way. Cut 4 small vents in the top crust if using a single top.

Egg Wash and Sugar

Brush the top crust lightly with the prepared egg wash, then sprinkle about 1 tablespoon coarse sugar evenly over the top for shine and crunch.

Chill Before Baking

Place the assembled pie on a baking sheet and chill in the refrigerator for 15–20 minutes. Chilling helps keep the crust from shrinking.

Bake

Preheat the oven to 425°F (220°C). Place the chilled pie on the middle rack. Bake at 425°F for 20 minutes, then reduce temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is golden brown and filling is bubbling through vents or lattice. If the edges brown too quickly, cover them with foil or a pie shield after the first 25–30 minutes.

Cool

Remove pie from oven and transfer to a cooling rack. Let cool at least 2 hours (preferably 3) to allow filling to set; this prevents runny slices.

Serve

Slice the pie with a sharp knife, wiping between cuts if needed. Serve warm or at room temperature with whipped cream or vanilla ice cream to taste.

Storage

Cover loosely with foil. Store at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10–12 minutes for a warm serving.