Pie Slice Recipe

Combine dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt until evenly distributed.

Cut in fats

Add 12 tablespoons (1.5 sticks) very cold, cubed unsalted butter and 2 tablespoons chilled vegetable shortening (if using) to the flour. Using a pastry cutter, two forks, or your fingertips, work the fats into the flour until pea-sized pieces remain and the mixture resembles coarse crumbs with some larger butter bits (important for flakiness).

Add ice water

Drizzle 6 tablespoons ice water over the flour mixture, 1 tablespoon at a time, tossing gently with a fork after each addition. Stop when dough holds together when squeezed—you may not need all the water or you may need an extra tablespoon. Avoid overworking.

Form and chill

Turn the dough out onto a lightly floured surface and gather into two discs (one slightly larger for the bottom crust, one smaller for the top). Flatten each into a 1-inch thick disk, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 2 days).

Prep apples

Peel, core, and slice 6 apples into 1/4" slices. Put the slices in a large bowl and toss immediately with 1 tablespoon lemon juice to prevent browning.

Combine filling ingredients

To the apples add 2 tablespoons granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 2 tablespoons cornstarch. Toss thoroughly so slices are evenly coated and the cornstarch begins to absorb juice.

Rest the filling

Let the mixture sit 10 minutes so sugar and cornstarch pull some juices from the apples. Taste and adjust sugar or cinnamon if desired. Stir in 2 tablespoons unsalted butter in small knobs to dot over the top when assembling.

Preheat oven and roll dough

Preheat oven to 425°F (220°C). Remove dough discs from refrigerator. On a lightly floured surface, roll the larger dough disc into a 12" circle about 1/8" thick for the bottom crust. Transfer to a 9" pie plate, easing it into the pan without stretching. Trim overhang to about 1/2".

Add filling

Mound the prepared apple filling into the bottom crust, allowing some juices to settle evenly. Dot the top of the apples with the 2 tablespoons of butter knobs.

Top crust

Roll the smaller dough disc into an 11" circle. For a full top, place it over the filling, trim to match the bottom crust edge, and crimp edges to seal. Cut 4 small slits in the center to vent. For a lattice or decorative top, weave strips or cut shapes and assemble; pinch and crimp edges to seal.

Egg wash and sugar

Beat 1 large egg with 1 teaspoon water and brush lightly over the top crust. Sprinkle 1 tablespoon coarse sugar evenly over the top for sparkle and crunch.

Bake

Place the 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 the crust is golden and filling bubbles through vents. If the edges brown too quickly, shield them with foil or a pie shield after 25 minutes.

Cool

Remove pie from oven and let cool on a wire rack at least 2 hours so the filling sets for clean slices. If making slices to sell or serve, cool completely before wrapping individual slices.

Slice the 9" pie into 8 even slices. Serve each pie slice warm or at room temperature. Top with a scoop of vanilla ice cream if desired. Store leftover slices wrapped tightly in the refrigerator up to 4 days; reheat gently in a 325°F oven for 10–12 minutes for a warm slice.