Pies Recipe

Chill and prepare

Cut cold butter into 1/2-inch cubes and measure shortening. Place butter and shortening in the refrigerator until very cold (at least 15 minutes). Chill two 9-inch pie pans in the fridge if desired.

In a large bowl, whisk together 6 cups flour, 2 tsp salt, and 2 tbsp sugar until evenly combined.

Using a pastry cutter, two forks, or a food processor, cut the cold butter and shortening into the flour mixture until you have a mix of pea-sized and smaller pea-to-cornmeal sized bits. Small bits of butter are important to make a flaky crust.

Drizzle ice water, 2 tbsp at a time, over the flour-butter mixture and gently toss with a fork after each addition. Add only enough water so the dough just holds together when pinched — typically 8–12 tbsp (about 1/2 to 3/4 cup) depending on your flour and humidity. Do not overwork the dough.

Gather the dough into two disks (one slightly larger for a bottom crust and one smaller for a top) about 1-inch thick. Wrap each disk tightly with plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

Before rolling, let the dough sit at room temperature for 10 minutes to make rolling easier. Lightly flour your work surface and rolling pin. Roll the larger disk into a 12-inch circle, about 1/8-inch thick, rotating and adding minimal flour as needed. Gently transfer to a 9-inch pie pan, easing it into the pan without stretching. Trim the overhang to 1/2–3/4 inch.

Roll the smaller disk into an 11-inch circle for a full top, or cut into strips for a lattice. If making a lattice, cut into 3/4-inch to 1-inch strips and assemble the lattice over the filled pie.

Beat the large egg with 1 tbsp cold water to make an egg wash. Brush the top crust or lattice lightly with egg wash and sprinkle with 1–2 tbsp turbinado sugar if using.

Preheat oven to 425°F (220°C) and position rack in lower third of oven. If using a blind-baked crust for another pie variety, adjust temps accordingly.

Place the sliced apples in a very large bowl. Add 3 tbsp granulated sugar, 1 cup packed light brown sugar, 3 tbsp cornstarch, 1.5 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, and 1 tbsp lemon juice. Toss thoroughly so every apple slice is coated. Let sit 10–15 minutes to draw out some juices; the cornstarch will help thicken the juices during baking.

Spoon the apple mixture into the prepared bottom crust, mounding slightly in the center. Dot the top of the filling with the 8 small pieces of butter evenly distributed.

Fit the top crust or lattice over the apples. Seal the edges by folding the bottom crust edge over the top and crimping with your fingers or a fork. Cut 4–6 small slits in a full top crust to vent steam; if using a lattice, vents are built into the design.

Brush the top with the egg wash and sprinkle turbinado sugar if desired.

Place the pie on a rimmed baking sheet to catch any drips. Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 35–50 minutes until the crust is golden brown and the filling bubbles thickly. If the crust browns too quickly, loosely tent with aluminum foil.

Remove the pie from the oven and let cool on a wire rack for at least 2 hours to let the filling set before slicing. Serve warm or at room temperature.

This recipe yields two 9-inch pie crusts and enough apple filling for one pie. Use the extra crust to make a second pie (sweet or savory) or freeze for later. To freeze: wrap dough tightly in plastic and then foil; freeze up to 3 months.

Serves 8 per 9-inch pie. Reheat slices in a 325°F (160°C) oven for 10–15 minutes or serve with vanilla ice cream or whipped cream.