Specialty Pies Recipe

Combine dry ingredients

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

Cut in fats

Add cold cubed butter (1 cup) and cold cubed shortening (1/2 cup) to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until mixture resembles coarse peas with some pea-sized pieces remaining (about 6–8 pulses in a food processor).

Add cold liquid

Combine 6 tbsp ice water with 1 tsp apple cider vinegar. Sprinkle 1 tbsp at a time over the flour mixture, gently stirring with a fork after each addition until dough just holds when pinched. You may not need all the water. Avoid overworking—dough should be shaggy but hold together.

Form and chill

Gather dough into two discs (one slightly larger for the bottom: about 2/3 and 1/3 for the top). Flatten each into 1"-thick discs, wrap tightly in plastic wrap and chill at least 1 hour (or up to 2 days).

Roll out

On a lightly floured surface, roll the larger disc to a 12" circle to fit a 9" pie pan with 1" overhang. Gently transfer to the pie pan, ease into place without stretching, and refrigerate while preparing the filling. Roll the top disc to an 11"–12" circle if making a full top crust or cut into lattice strips if preferred.

Prepare apples

Place 6 cups sliced apples in a large bowl. Toss with 1 tbsp fresh lemon juice to prevent browning.

Mix dry filling ingredients

In a small bowl, whisk together 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 tbsp cornstarch, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/2 tsp fine sea salt until uniform.

Combine apples and sugars

Pour the sugar-cornstarch mixture over the apples and toss until all slices are evenly coated. Add 3/4 cup chopped pecans and gently fold them into the apple mixture.

Pre-cook (optional but recommended for to-go stability)

Heat a 10" skillet over medium heat. Add the coated apple mixture and cook, stirring occasionally, until apples begin to release juices and the mixture thickens slightly, about 4–6 minutes. Remove from heat and stir in 2 tbsp unsalted butter until melted. Allow to cool 10 minutes, then stir in 3/4 cup salted caramel sauce. This helps stabilize the filling for transport and prevents a soggy bottom.

Assemble in chilled crust

Spoon the filling into the chilled bottom crust in the 9" pie pan, mounding slightly in the center. If using a full top crust, trim excess dough leaving a 1" overhang, fold and crimp edges to seal. If using lattice, weave strips over the filling and seal edges. Trim and crimp decoratively. Cut 4 small vents if using a full crust.

Apply egg wash

Whisk together 1 large egg and 1 tbsp water. Brush the wash evenly over the top crust and exposed edges. If desired, sprinkle 1 tbsp coarse sugar over the top for sparkle and extra crunch.

Bake

Place the assembled pie on a rimmed baking sheet to catch drips. Bake in a preheated 425°F (220°C) oven for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 35–45 minutes, or until the crust is golden brown and the filling is bubbling through vents (tent edges with foil if they brown too quickly). Total bake time ~50–60 minutes.

Cool for to-go

Remove pie from oven and place on a wire rack. Let cool at least 2 hours (ideally 3) to set the filling for to-go. For pickup or delivery, place the cooled pie in a sturdy to-go pie box or disposable aluminum pan with lid. Include a small packet of extra caramel sauce (2–3 tbsp) if requested.