Whole Apple Pie Recipe

Mix dry ingredients

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

Cut in fats

Add 1 cup cold unsalted butter cubes and 1/4 cup cold vegetable shortening 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 coarse lumps). Work quickly to keep everything cold.

Add ice water and form dough

Sprinkle 6 tablespoons ice water over the mixture in 2–3 additions, gently tossing with a fork after each addition. When the dough begins to clump but still has dry patches, press and gather into two equal disks (one slightly larger for the bottom crust). Do not overwork. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour (up to 2 days).

Roll out crusts

Remove the larger dough disk from the fridge about 15 minutes before rolling so it becomes pliable but still cold. On a lightly floured surface, roll the dough into a circle roughly 12 inches in diameter and about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, allowing an overhang of about 1 inch. Chill while you prepare apples. Roll the second (top) disk into a 11–12 inch circle, place between parchment, and keep chilled.

Egg wash preparation

Whisk together 1 large egg and 1 teaspoon cold milk in a small bowl and set aside for brushing the top crust before baking.

Prepare the apples

Preheat oven to 400°F (200°C). Peel all 6 large apples. Using a paring knife and melon baller or small spoon, core each apple from the top, leaving the apple whole but hollowed out to about 3/4 of the way down (do not cut through the bottom). After coring, place apples in a bowl and toss with 2 tablespoons fresh lemon juice to prevent browning.

Make filling slurry

In a small bowl, mix 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon fine salt. Stir in 2 tablespoons cold water to dissolve the cornstarch and add 1 teaspoon vanilla extract. This creates a slightly thick slurry that will fill the apples and thicken during baking.

Fill the apples

Place the chilled pie shell in the 9-inch pie dish. Spoon about 2–3 tablespoons of the sugar-cornstarch mixture into the center cavity of each cored apple. Pack slightly but leave some space at the top for expansion. Dot the top of each filled apple with about 1 knob of butter (total about 6 small knobs). Arrange the filled apples upright in the pie shell, fitting them snugly in a single layer (you may need to trim the apples very slightly at the base so they sit level). Pour any remaining filling slurry around the apples in the pie dish to absorb juices and thicken.

Top crust and venting

Carefully lift the chilled top crust and drape over the apples. Tuck and trim the overhang, leaving about 1/2 inch beyond the rim, then fold and flute the edges to seal. Using a sharp knife or small pastry wheel, cut 6–8 vents in the top crust directly over the apples to allow steam to escape (or create a decorative pattern). Brush the entire top crust with the reserved egg wash and sprinkle with 1 tablespoon coarse sugar if desired.

Bake

Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated 400°F (200°C) oven for 20 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 40–50 minutes, or until the crust is golden brown and the filling is bubbling through vents. If the edges brown too quickly, cover the rim with foil or a pie shield after the first 25 minutes of baking.

Finish and rest

If using glaze, gently warm 1 tablespoon maple syrup or apricot jam with 1 teaspoon water and brush lightly over the hot crust for shine. Remove the pie to a wire rack and let rest at least 2 hours (ideally 3) so the cornstarch filling sets and the whole apples retain shape when sliced. Cool longer for cleaner slices.

Before serving, slice the pie into 8 wedges with a sharp knife, wiping the blade between cuts for cleaner slices. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.