| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 2 hr |
| Cook: | 1 hr 20 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 2 hr |
| Cook: | 1 hr 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
- 2/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter
- 2 tablespoons all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon or apple pie spice
- 1/4 teaspoon salt
- 2 disks Pie Dough, recipe follows
- 1 large egg, beaten
- Coarse sugar, for sprinkling (optional)
- 2 1/2 cups all-purpose flour
- 4 tablespoons cold vegetable shortening
- 2 teaspoons sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
Instructions
- Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
- Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
- Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
- Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn’t hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 518 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 36 g |
| Protein | 5 g |
| Cholesterol | 74 mg |
| Sodium | 187 mg |
| Serving Size | 1 of 10 servings |
| Calories | 518 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 36 g |
| Protein | 5 g |
| Cholesterol | 74 mg |
| Sodium | 187 mg |
Reviews
Cooking the apples makes them mushy. I’m going back to my old recipe. Just tried this because of the ratings. Never again. Sorry.
This is my go-to recipe for homemade apple pie! I have made it for Thanksgiving and Christmas and with my family it is a hit! They always ask for it and it tastes delicious! Great recipe and great recipe for homemade pie crust too. 🙂
I live in apple country and this is my go-to apple pie recipe. It is delicious! I agree with Mary below & recommend cooking the apples for 1/2 the time. I use tart apples so increase the cinnamon & sugar a bit, depending on how sweet the apples are. This is the first time I made this crust recipe & it is now my favorite. I hate making crust, but this is so worth it!
I’ve been making this pie filling for a few years now at Christmas, but I use a different recipe for the crust. I cook the apples for about half the time called for. I also add one cup of fresh or frozen cranberries for color and tartness.
So easy, just perfect. Not too sweet, just right. The filling didn’t run all over the plate! Hooray!
I love this recipe! I only have a few things I do differently. I use Gala, HoneyCrisp, and Pink Lady Apples or any that are in season in New England and I use apple pie spice instead of just cinnamon. This recipe has been a staple in our house for many years in the fall and especially for Thanksgiving or Christmas.
This recipe reads to be perfect. Can,t wait to see how it tast. Yutmmy!
Sorry – followed recipe exactly. Was too dry and lacked flavor.
Well, I just made 4 lbs of apples into applesauce. I’ll try a different recipe…
Excellent apple pie. Lots of apples. A surprise to cook them in butter, but a step that made the apples tasty and fragrant. I will add another teaspoon of cinnamon and maybe a tablespoon of flour to the apple mixture next time. Perfect