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Apple Pie

Apple Pie

Bake a classic Apple Pie with a flaky crust and spiced apple filling - make and serve warm for best results.

Prep Time60 minutes
Cook Time55 minutes
Total Time115 minutes
Yield8

Ingredients

Instructions

Step 1: Make the Dough

In a large mixing bowl combine 2 ½ cups all-purpose flour and 1 ½ teaspoons salt. Use a pastry cutter or two forks to cut in ½ cup cold, cubed unsalted butter and ½ cup cold, cubed shortening until the mixture resembles a scattering of pale, pea-sized crumbs — little buttery flecks suspended in the dry flour. Add 6–8 tablespoons ice water one tablespoon at a time, folding gently after each addition, until the dough barely starts to hold together when pinched; the texture should be cool, slightly shaggy and not sticky. Leave the pastry cutter resting across the rim of the bowl to show the recent action.

Step 2: Chill and Rest the Dough

Gather the shaggy dough, press it together lightly, divide it into two equal portions, then shape each into a thick disk. Wrap both disks tightly in plastic wrap and place them in the fridge for at least 30–60 minutes (or up to 3 days) so the fats firm up again and gluten relaxes. The chilled discs should feel firm and cold to the touch and retain a smooth, slightly dimpled surface from being wrapped.

Step 3: Prepare the Apple Filling

Peel and core about 8 cups of apples and slice them ¼ inch thick; in a matte ceramic mixing bowl toss the slices with 2 tablespoons lemon juice so they stay bright, then add ¾ cup granulated sugar, 3 tablespoons all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon ground ginger. Toss until every apple slice is lightly dusted and glossy from the lemon and sugar — the juices will begin to bead at the edges, the spices will cling to the skins, and the bowl will hold a fragrant, cinnamon-scented mass of sliced apples. Chill the filling briefly in the fridge for about 30 minutes so the flavors meld and the fruit tightens slightly.

Step 4: Preheat and Ready the Bakeware

Preheat the oven to 400°F with a rack in the lower third; set out your pie plate (the same vessel that will be used to bake the pie) and a rolling surface sprinkled with just enough flour to prevent sticking. Keep a wooden rolling pin and a small bowl with egg wash and a jar of coarse sugar nearby — the rolling pin's worn wood and the matte ceramic mixing bowl used for the filling should remain visually consistent as the scene progresses.

Step 5: Roll, Fill and Top the Pie

Roll one chilled dough disk on a lightly floured surface into a roughly 12-inch circle and gently transfer it to the prepared pie plate, letting a slight overhang form. Spoon the refrigerated apple filling into the crust, leaving behind any excess liquid from the bowl so the filling is packed but not soggy; the apples should pile in overlapping, slightly glossy layers that show spice flecks and a hint of juice at the edges. Roll the second dough disk into another 12-inch circle, lay it over the apples, trim the excess dough leaving a neat overhang, tuck and roll the edge under itself, then flute the rim to create a decorative seal. Make 5–6 slits in the top crust to vent steam.

Step 6: Finish, Brush and Ready to Bake

Brush the top crust evenly with egg wash so the surface gains a thin, wet sheen, then scatter coarse sugar across the top for sparkle and bite; the dough should read as smooth, taut and slightly glossy where brushed, with sugar crystals catching the light. Place a pie shield or folded foil around the edges after about 25 minutes of baking to prevent over-browning. The assembled, egg-washed pie in its baking dish — fluted edges, vent slits, and sugar crystals visible — is the clear visual milestone before the oven transforms it.


Step 7: Bake, Cool and Serve

Bake the pie for 45–55 minutes until the crust is deeply golden and the filling is bubbling faintly through the slits; transfer the pie to a wire rack and allow it to cool for 2–4 hours so the filling sets. When ready to serve, cut a generous wedge and plate it on a simple white plate; the slice should reveal layered, tender apple slices glazed with warm caramel flecks and a buttery, flaky crust — serve optionally with a scoop of creamy vanilla ice cream that melts slightly at the edge. Let the plate sit briefly to capture the steam and glossy juices before presenting.


Notes