Classic Homemade Apple Pie
Submitted by polkie
Classic homemade apple pie from scratch: a flaky double crust packed with cinnamon-spiced McIntosh and Granny Smith apples, thickened just enough and dotted with butter. The all-American dessert done right.
YIELD
16 servingsPREP
15 minCOOK
1 hrsREADY
1½ hrsNothing beats apple pie made the old-fashioned way, from a flaky homemade crust to a heap of apples tumbled with cinnamon and nutmeg. This is the from-scratch classic, no shortcuts, and it is worth every minute.
Start with the crust. Cut cold shortening into the flour until it looks like coarse meal, then add ice water a tablespoon at a time, just until the dough holds. Handle it gently and chill it; an overworked, warm dough bakes up tough instead of tender.
The filling leans on a smart apple choice. A mix of soft McIntosh and firm Granny Smith gives you the best of both, some apples breaking down into a saucy texture while others hold their shape and tartness. A few spoons of flour thicken the juices so the slices set up rather than running out.
Dotting butter over the filling enriches it, and cutting vents in the top crust lets steam escape so the pie bakes up golden, not soggy.
Pro Tips
- Keep everything cold: chilled shortening and ice water are the difference between a flaky crust and a tough one.
- Use a mix of tart and sweet apples; Granny Smith holds its shape while McIntosh softens into sauce.
- Don’t skip the vents in the top crust; they let steam escape so the filling thickens and the crust crisps.
- If the edges brown too fast, shield them with a strip of foil partway through baking.
Variations
- Add a handful of dried cranberries or raisins, or a squeeze of lemon for brightness.
- Brush the top with egg wash and sprinkle coarse sugar for a sparkly, golden finish.
- Serve warm with vanilla ice cream or a slice of sharp cheddar.
Ingredients
Directions
Make the crust:
Combine the flour and salt, add the shortening, coarse meal.
Mix in water, a Tbs at a time, until dough hold to gether.
Wrap in plastic wrap and refrigerate while preparing the filling.
To make filling:
Toss the apple slices with the sugar, flour, salt, cinnamon and nutmeg in a large bowl.
Heat oven to 400℉ (200℃).
Divide the dough in half and roll it out on a lightly floured surface.
Arrange the bottom crust in a 9-inch pie pan and spread 2 Tbs of butter evenly over it.
Add the filling and dot with reamining butter.
Cover with the top crust, crimp or flute edges, and cut serveral vents for steam to escape.
Bake 50 to 60 minutes until golden brown.
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