Whole Pies Recipe

Mix dry ingredients

In a large bowl, whisk together 2.25 cups all-purpose flour, 1/2 tsp salt, and 1 tbsp granulated sugar until evenly combined.

Cut in fats

Add 3/4 cup cold unsalted butter cubes and 1/4 cup cold vegetable shortening to the flour. Using a pastry cutter or your fingertips, work the fats into the flour until pea-size pieces remain and the mixture resembles coarse meal with some larger butter bits (about 6–8 pulses if using a food processor).

Add liquid

Mix 6 tbsp ice water with 1 tsp apple cider vinegar. Drizzle into the flour mixture 1 tbsp at a time, gently tossing with a fork after each addition. Add just enough so the dough comes together when squeezed (you may not need all the water). Stop when dough holds together but is not wet or sticky.

Form and chill

Turn dough out onto a lightly floured surface and gather into a disc (do not overwork). Divide into two discs (one slightly larger for the bottom crust), flatten each to about 1" thickness, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 48 hours).

Prepare apples

Peel, core, and slice enough apples to measure 6 cups (about 6 medium apples). Place slices in a large bowl and toss with 1 tbsp fresh lemon juice to prevent browning.

Combine dry filling ingredients

In a small bowl, whisk together 2 tbsp cornstarch, 2/3 cup granulated sugar, 1/3 cup light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp fine sea salt until evenly mixed.

Coat apples

Pour the sugar-spice-cornstarch mixture over the apple slices and toss gently until all slices are evenly coated. Let sit for 10–15 minutes so juices begin to release.

Preheat oven

Place a rack in the lower third of the oven and preheat to 425°F (220°C). Keep a baking sheet nearby to catch any drips.

Roll out dough

On a lightly floured surface, roll the larger dough disc into a 12" circle about 1/8" thick for the bottom crust. Carefully transfer it to a 9" deep-dish pie pan, easing it into the pan without stretching. Trim any excess leaving about 1/2" overhang.

Fill pie

Mound the coated apple slices evenly into the prepared bottom crust. Dot the top with 2 tbsp unsalted butter broken into small pats.

Top crust & vent

Roll the second dough disc into an 11.5–12" circle. Place it over the apples. Trim the top and bottom crusts so there is a 1/2" overhang, then fold the overhang under itself and crimp or flute the edges to seal. Cut 4–6 vents in the top crust, or create a lattice before sealing if desired.

Egg wash & sugar

Whisk together 1 large egg and 1 tbsp milk or cream. Brush evenly over the top crust and edges. If desired, sprinkle 1 tbsp coarse sugar over the top for sparkle and crunch.

Bake — initial high heat

Place the pie on the baking sheet and bake at 425°F (220°C) for 20 minutes to set the crust and begin browning.

Bake — lower temperature

After 20 minutes, reduce the oven temperature to 375°F (190°C). If the crust is browning too quickly, tent loosely with foil. Continue baking for an additional 35–45 minutes, or until the filling is bubbling through the vents and the crust is golden brown.

Cool

Remove the pie from the oven and place on a wire rack. Let cool at least 2–3 hours (preferably longer) so the filling sets before slicing. Serve warm or at room temperature.