Delicious Illinois Apple Pie
Submitted by BigBadJohn42
Illinois apple pie fills a flaky double-crust shortening pastry with thin-sliced Granny Smith apples spiced with cinnamon, brown sugar, and nutmeg. Brushed with milk and dusted with sugar for a sparkling top.
YIELD
16 servingsPREP
30 minCOOK
50 minREADY
1 hrsThis is the kind of apple pie that turns up at every Illinois county fair, with a flaky double crust and a generous mound of cinnamon-spiced Granny Smith apples tucked inside. The shortening crust is the Midwestern standard, producing a notably tender, flaky pastry that bakes up taller and lighter than butter-based versions.
Granny Smiths are the variety choice here for two reasons. They hold their shape during the long bake instead of melting into mush, and their high acid content stands up to the half cup of white sugar plus half cup of brown sugar without going cloyingly sweet. The brown sugar contributes a subtle molasses note that deepens the spice profile, and the splash of lemon juice keeps the apples bright while preventing browning.
The finishing brush of milk and dusting of sugar across the top crust caramelize into a glossy, crackly surface during baking. The two-temperature bake (high heat first to set the crust, then lower to cook through the apples) is the technique that prevents underdone apples and overdone crust.
Pro Tips
- Slice apples thin (⅛ inch). Thicker slices won’t soften through in the bake time.
- Use ice-cold water in the dough; cold liquid keeps the shortening solid and produces a flakier crust.
- Cut steam vents in the top crust before baking to prevent the filling from boiling out the sides.
- Cool at least 2 hours before slicing so the filling sets and slices hold their shape.
Variations
- Mix Granny Smith with a sweeter apple like Honeycrisp or Braeburn for more complex flavor.
- Add 2 tablespoons of cornstarch to the filling for a thicker, less juicy slice.
- Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Ingredients
Directions
Preheat oven to 450 degrees F.
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” thick and about 1½ inch larger than inverted 9” 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 at 450℉ (230℃) for 20 minutes.
Reduce heat to 350 degrees, bake an additional 25 to 30 minutes or until crust in golden brown.
Cool and serve warm or at room temperature with vanilla ice cream if desired.
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