Favorite Apple Pie
Submitted by mldsam
Homemade apple pie with a flaky vinegar-egg crust and spiced Granny Smith filling. Includes options for solid top or woven lattice crust with sugar-brushed finish.
YIELD
8 servingsPREP
30 minCOOK
1 hrsREADY
The crust on this apple pie is the real draw. Vinegar and egg worked into the shortening-and-flour dough create a pastry that’s tender and flaky without being fragile. The vinegar inhibits gluten development, so even if you handle the dough a bit more than you should, it stays forgiving.
The recipe makes three crusts, which is smart planning. Use two for the pie and freeze the third for another bake day.
For the filling, Granny Smith apples hold their shape best and bring tartness that balances all that sugar and cinnamon. Winesap, Rome, or Golden Delicious also work, but avoid Red Delicious. They turn to mush in the oven.
You’ve got two topping options here: a solid crust with decorative steam vents, or a woven lattice. Either way, the egg wash and sugar sprinkle at the end give you that bakery-golden, slightly crunchy top.
Watch for bubbling filling through the crust or lattice gaps. That’s your sign everything inside is thick and set, not runny.
Pro Tips
- Cut shortening into the flour until pieces are pea-sized. Larger chunks create steam pockets that make the crust flaky. Go too fine and it turns mealy.
- Foil strips on the crust edges prevent burning during the first 40 minutes. Don’t skip this step.
- Let the finished pie cool at least two hours before slicing. Cutting too early means the filling runs everywhere.
- Toss apple slices with lemon juice to prevent browning while you prep the crust.
Variations
- Salted caramel apple: Drizzle caramel sauce over the apples before adding the top crust and sprinkle with flaky sea salt.
- Dutch crumble top: Replace the top crust with a brown sugar, butter, and oat streusel for a crunchier finish.
Ingredients
Directions
Sift the flour and salt together. Cut in shortening to the size of small peas.
In small bowl;beat the egg; add water and vinegar. Using a fork, stir egg mixture into flour mixture.
Knead briefly to make a smooth dough.
(Too much handling will make a tough dough).
Makes 3 crusts. (Freeze one pastry ball in a plastic bag for future use). Roll out 2 crusts for pie.
Filling: Preheat oven to 400℉ (200℃).
Line a 10-inch pie dish with pastry. Line the pastry shell with apples.
In a small bowl; combine sugar, flour cinnamon, nutmeg and salt. Sprinkle over the apples. Dot with margarine.
Top with pastry.
For a solid crust, cut large decorative holes in the pastry to allow steam to escape.
For a lattice crust, roll out a circle of pastry to fit the top of the pie.
Cut into ¾ inch wide strips. Lay down two strips horizontally.
Then weave and lay down two more strips vertically.
Continue this process until the filling is covered with dough strips.
Protect edges of crust by covering with foil strips.
Bake in preheated oven 40 minutes.
Remove protective strips. Brush top crust with beaten egg.
Sprinkle with granulated sugar.
Bake 20 to 35 minutes more, or until filling has been bubbling up through the crust.
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