Sweet Pies Recipe

Mix dry ingredients

In a large bowl or the bowl of a food processor, combine 2 1/2 cups all-purpose flour, 1 tsp granulated sugar and 1/2 tsp fine salt. Pulse (if using processor) to blend.

Cut in fats

Add 1 cup cold cubed unsalted butter and 1/4 cup cold vegetable shortening. Using a pastry cutter or 6-8 quick pulses in the processor, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquid

Stir together 7 tbsp ice water and 1 tsp apple cider vinegar. Sprinkle the liquid over the flour mixture 1 tablespoon at a time, gently tossing with a fork after each addition, until dough just holds together when squeezed. You may not need all the water.

Form and chill

Gather dough into two discs (for two 9-inch crusts), flatten to 1-inch thick rounds, wrap in plastic wrap and refrigerate at least 1 hour (up to 2 days) or freeze for 30 minutes if short on time.

Roll out before assembling

On a lightly floured surface, roll one chilled disc to a 12-inch circle about 1/8-inch thick for a 9-inch pie pan. Repeat with the second disc if making a double-crust. Keep rolled dough on parchment for easy transfer.

Prepare apples

Peel, core and thinly slice enough apples to measure 6 cups. Place the slices in a large bowl and toss immediately with 1 tablespoon fresh lemon juice to prevent browning.

Combine dry filling ingredients

In a small bowl, whisk together 3 tablespoons cornstarch, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine salt until evenly combined.

Coat apples

Pour the dry mixture over the sliced apples and toss thoroughly to coat. Taste a small piece and adjust sweetness or spice as desired.

Assemble pie

Preheat oven to 425°F (220°C). Fit one rolled dough round into a 9-inch pie pan, letting excess hang over. Mound the apple mixture into the crust, dot the top with 8 pieces (about 2 tbsp) of unsalted butter. Roll out the second dough for a full top crust or cut into strips for a lattice. Place top crust over filling, trim excess so about 1/2 inch overhang, then fold and crimp edges to seal. Cut 3-4 vents in a full top crust to allow steam to escape.

Egg wash and sugar

Beat 1 egg with 1 teaspoon water and brush evenly over the top crust and edges. Sprinkle 1 tablespoon coarse sugar on top if desired.

Bake: high heat then reduce

Place pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 35-45 minutes, until crust is golden and the filling is bubbling through vents. If the edges brown too quickly, shield them with foil.

Finish and cool

Remove pie from oven and let cool on a wire rack at least 2 hours (preferably 3) to allow the filling to set. Serve warm or at room temperature by the slice.

Whip cream

Put 1 cup cold heavy cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract in a chilled bowl. Using a hand mixer or whisk, whip until soft peaks form, about 2-3 minutes. Do not overwhip. Serve a dollop with each slice of pie.