| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 pounds short crust pastry, recipe follows
- 7 cups Royal Gala apples, cored and quartered (about 5 apples)
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest, finely chopped
- 1/4 teaspoon grated nutmeg
- Pinch salt
- 1 egg yolk
- 2 tablespoons water
- 2 tablespoons unsalted butter, cold
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 4 ounces unsalted butter, cold
- 8 ounces shortening, cold
- 1/2 cup ice cold water
Instructions
- Preheat the oven to 375 degrees F.
- Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
- Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry into 1/2-inch strips. On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes.
- Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. Arrange the apples in the pie shell and dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the pastry of the lattice firmly on the crimped edge to seal the 2 together. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
- Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
- With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 657 |
| Total Fat | 44 g |
| Saturated Fat | 16 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 23 g |
| Protein | 6 g |
| Cholesterol | 56 mg |
| Sodium | 98 mg |
Reviews
So incredibly disappointed in this pie
I would replace the sugar in the pie with brown sugar next time and use cornstarch for the sauce.
I would replace the sugar in the pie with brown sugar next time and use cornstarch for the sauce.
I do make good tasty banana bread,and patato pudding caribbean style.Taste good.Thanks for grandma’s apple pie,i love this pie.
Added good more lemon (zest & juice, both fresh. Used fresh ground nutmeg: Incredible!. Made crust with buttermilk (substituted milk for water. Make sure you extend lattice beyond pan edge so can be wrapped over nicely. Great pie. More lemony than usual for apple. I loved that.
I tried this recipe because they used Gala apples. I used my own pie crust recipe since I’ve been making pies for many years. The pie is very good, however, quite runny. I gave the recipe a second look and realized it didn’t call for cornstarch in the apple mixture. Since we have a Gala apple tree that is finally producing fruit, I will make this again, but add cornstarch and cinnamon to the apple mixture.
Thank you for posting this wonderful recipe. I have been looking for a great old fashioned recipe from homemade apple pie especially the crust.
Thanks to you I found it.
Thanks to you I found it.
Nancy Ann
It really did taste as if grandma had made it!
I only used the pie crust portion of this recipe. Finally I have found a pie crust that is delicious, tender, & flaky, yet is not so delicate it crumbles and falls apart when slicing your pie. Just terrific. My only suggestion is to really chill the butter and shortening in the freezer for maybe 15 minutes or so because on hot days the cheese grater is so messy even with chilled butter. I never thought I could use my finger tips to blend in the flour. Worked great. I like a real thick crust so I used 4 cups of flour and adjusted the rest of the ingredients. Turned out great. This is a keeper
i made this pie for thanksgiving for my boyfriend and was very disapointed at how it turned out. It was very bland very lemony and i even added a little cinnamon i thought the classics would be better?!?
I did not use this filling recipe, I only used the crust and it turned out great.
This was my first apple pie ever made and the reason was because of my fear that the crust would not come out good. It was very easy and it was very good. The pie came out great!