Whole Pies Recipe

Prepare dry mix

In a large bowl or the bowl of a stand mixer fitted with the paddle, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar and 1/2 teaspoon fine sea salt until evenly combined.

Cut in fats

Add 1 cup (2 sticks) very cold unsalted butter cubes and 1/4 cup cold vegetable shortening to the flour. Using a pastry cutter, two forks, or pulse in a food processor, cut the fats into the flour until the mixture resembles coarse cornmeal with some pea-size pieces of butter remaining (about 8–12 pulses in a food processor or 6–8 minutes by hand).

Add liquid

Combine 6 tablespoons ice water with 1 teaspoon apple cider vinegar. Drizzle the mixture over the flour-fat mixture, 1 tablespoon at a time, gently mixing after each addition until the dough just comes together when squeezed (you may not need all the water). Avoid overworking — dough should hold together but still show fat pieces.

Chill and divide

Turn the dough out onto a lightly floured surface, press into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). When ready, divide dough into two pieces (about 60/40 if you prefer a slightly thicker bottom crust), flatten each into a disk, and chill 30 minutes more so it's easy to roll.

Roll out

On a lightly floured surface, roll the larger disk into a 12-inch circle about 1/8-inch thick (for a standard 9- or 9.5-inch deep-dish pie). Transfer to an ungreased 9- to 9.5-inch deep-dish pie pan, letting excess hang over the edge. Roll the smaller disk into a 10- to 11-inch circle for the top crust and set aside on parchment.

Prepare apples

Combine 6 cups thinly sliced Granny Smith and 2 cups Honeycrisp/Fuji apples (total ~8 cups) in a very large bowl. Add 2 tablespoons fresh lemon juice and toss to coat to prevent browning.

Mix dry filling

In a small bowl whisk together 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 1/4 teaspoon fine sea salt until uniform.

Combine with apples

Sprinkle the sugar-cornstarch mixture over the apples and toss thoroughly so slices are evenly coated. Let sit 10 minutes; you will see juices start to draw out which will mix with the cornstarch to thicken when baked.

Cook briefly (optional for less runny pie)

For a more controlled filling consistency, transfer apples and their juices to a large skillet over medium heat. Add 3 tablespoons unsalted butter and 1 teaspoon vanilla extract. Cook, stirring gently, 4–6 minutes until apples are slightly softened and mixture thickens. Remove from heat and cool 10 minutes. (If you prefer raw-assembled filling, skip this step and assemble directly.)

Fill crust

If you precooked the filling, spoon cooled apple mixture into the prepared bottom crust, mounding slightly in the center. If using raw filling, spoon the coated apple slices into the bottom crust, breaking up any large stacks so the slices settle evenly. Dot the top of the filling with the remaining 3 tablespoons unsalted butter cut into small pieces.

Assemble and crimp

Place the rolled top crust over the filled pie. Trim the overhang leaving about 1/2 inch, then fold under the bottom crust edge and crimp or flute as desired to seal. Cut 4–6 vents in the top crust (or create a lattice before this step) to allow steam to escape.

Egg wash and sugar

Whisk 1 large egg with 1 tablespoon whole milk or cream. Brush the mixture evenly over the top crust and sprinkle 1 tablespoon coarse sugar over the egg-washed surface for shine and crunch.

Bake

Preheat oven to 425°F (220°C). Place the pie on a baking sheet to catch drips. Bake at 425°F for 15 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and continue baking for 40–50 minutes more, until the crust is deep golden and filling is bubbling through vents. If the edges brown too quickly, shield them with foil or a pie shield after the first 25–30 minutes.

Rest

Remove pie from oven and let rest on a rack at room temperature for at least 2 hours (preferably 3) so the filling sets and slices cleanly. Cool longer if possible for best slicing.

Slice pie and serve warm or at room temperature with scoops of vanilla ice cream and a drizzle of caramel sauce if desired.

Store any leftover whole pie tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slices in a 350°F (175°C) oven for 10–12 minutes to refresh.