Apple Pie

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This classic apple pie is spiced with cinnamon and sweetened with brown sugar. Plus: More Dessert Recipes and Tips  Delicious Apple Desserts

Perfect Apple Pie
Photo: © Maura McEvoy
Active Time:
1 hrs 30 mins
Total Time:
3 hrs 45 mins
Yield:
1 9-inch pie

For this classic apple pie, Golden Delicious apples are cooked in melted butter with brown sugar until they are tender. The only trick is to make sure you don't cook the apples too long, or they will get mushy. They are topped with cinnamon and baked in the buttery pie crust. Have some vanilla or salted caramel ice cream on hand to serve with this pie; we like it best warm. Serve the pie about an hour after it bakes for the perfect temperature, or gently reheat the pie in a 300°F oven for 10 minutes.

Ingredients

  • 2 1/2 cups plus 1 1/2 tablespoons all-purpose flour

  • 1 teaspoon salt

  • 2 teaspoons granulated sugar

  • 2 sticks (8 ounces) cold unsalted butter, cut into tablespoons

  • 1/2 cup cold solid vegetable shortening

  • Ice water

  • 4 1/2 pounds Golden Delicious apples

  • Juice of 1 large lemon

  • 1 cup packed dark brown sugar

  • 1/4 teaspoon cinnamon

  • 2 teaspoons milk

Directions

  1. In a food processor, pulse 2 1/2 cups of the flour with salt and 1 teaspoon of sugar. Add 8 tablespoons of the butter and shortening; pulse until mixture resembles small peas. Add 1/3 cup of ice water and pulse until evenly moistened. Squeeze some of the mixture with your hand; it should come together. If it crumbles, add 1 tablespoon of ice water and pulse again.

  2. Turn dough out onto a work surface and gently press with the heel of your hand, then gather into a ball with a few quick strokes. Divide in half and form into disks. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 2 days.

  3. On a lightly floured surface, roll 1 disk into a 13-inch round 1/8 inch thick. Fit round into a 9-inch glass pie plate and trim overhang to 1/2 inch. Refrigerate pie shell. Roll out second disk into a 12-inch round 1/8 inch thick; transfer to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.

  4. Peel, halve and core apples, then cut into 3/4-inch wedges and toss with lemon juice in a large bowl. In a 12-inch skillet, melt the remaining 8 tablespoons of butter over low heat; stir in brown sugar. Add apples and turn to coat. Increase heat to high and cook, turning occasionally, until most wedges are tender but not mushy, 15 minutes. Do not overcook.

  5. Immediately scoop apples and their juices onto a rimmed baking sheet. Sprinkle remaining 1 1/2 tablespoons of flour and cinnamon over them and toss until flour disappears. Place baking sheet on a wire rack and let apples cool to room temperature, 40 minutes.

  6. Preheat oven to 450°F. Arrange apples in pie shell; drizzle juices over them. Moisten pie rim with a wet pastry brush. Center top crust over apples and press rim to seal. Using scissors, trim top crust to a 1/2-inch overhang, then fold it under and crimp. Dissolve remaining 1 teaspoon of sugar in the milk and lightly brush the top of the pie. Pierce several holes in the top of the pie with a fork.

  7. Bake pie for 25 minutes, or until crust is golden brown. If crust begins to brown too quickly, cover rim with foil. Reduce heat to 375°F and bake for 20 minutes longer, or until you can hear apple pie filling bubbling.

  8. Transfer apple pie to a wire rack and let cool for at least 1 hour before cutting into wedges and serving.

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