Illinois Apple Pie
Submitted by glldll2
Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.
YIELD
1 PiePREP
30 minCOOK
1 hrsREADY
1 hrsThis Midwestern pie leans on Granny Smith apples for a reason: their tartness cuts through the brown sugar and keeps the filling from turning cloying, and their firm flesh holds its shape through a full hour in the oven. A mix of white and brown sugar gives you both clean sweetness and that deeper molasses note, while cinnamon and a quiet hit of nutmeg round things out.
The crust is old-school: flour, salt, vegetable shortening, and ice water, mixed just until it comes together so the shortening stays in flaky little pockets. The milk wash and sugar sprinkle on top is what gives Illinois pie its signature crackly, sparkling crown. A hot start at 450°F (230°C) sets the crust fast; dropping to 350°F (180°C) lets the apples soften without scorching the edges.
Pro Tips
- Keep everything cold. Ice water, chilled shortening, and even a quick stint for the dough in the fridge before rolling keeps the crust tender and flaky.
- Toss the apples with lemon juice right after slicing to stop browning and brighten the filling.
- Cut generous steam vents in the top crust or the filling will pool and make the bottom soggy.
- Let the pie cool at least two hours before slicing so the juices thicken and set up.
Variations
- Swap half the Granny Smiths for Honeycrisp or Braeburn for a sweeter, more complex filling.
- Add a tablespoon of cornstarch or flour to the apples if you like a thicker, less runny filling.
- Try a lattice top instead of a full crust for a prettier presentation and more visible fruit.
Ingredients
Directions
Preheat oven to 450 degrees.
For crust, combine flour and salt in mixing bowl. Cut in shortening with pastry blender or 2 knifes until mixture is uniform.
Add water; toss lightly with a fork until dough forms a ball. Divide dough into 2 parts.
On lightly floured surface, roll bottom crust into circle ⅛ inches thick and about 1½ inches larger than inverted 9 inch pie plate.
Gently, ease dough into pie plate, being careful not to stretch dough. Trim edge even with pie plate.
For apple filling:Combine all ingredients in mixing bowl. Stir until mixed well. Spoon into unbaked pie shell.
Use remaining half of dough to roll top crust, as instructed for bottom crust.
Lift onto filled pie. Trim ½ inch beyond edge of pie plate. Fold top edge under bottom crust;flute as desired.
Cut slits or design in top crust to allow steam to escape. Brush top crust with milk;sprinkle with white sugar. Bake @ 450℉ (230℃) for 20 minutes. Reduce heat to 350℉ (180℃);bake an additional 25 to 30 minutes or until crust in golden brown. Cool and serve .
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