Try this Classic Apple Pie recipe, or contribute your own.
Suggest a better descriptionMake the crust
1. Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
2. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
3. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting the bottom crust into a pie plate.
To make ahead: The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.
Make the pie
1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500 degrees F (260 degrees C). Toss the apples with cup of the sugar, the flour, lemon juice, lemon zest, salt, and spices, and set aside.
2. Roll out the top crust to a 12-inch circle. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Loosely roll the top crust around the rolling pin, then gently unroll it over the apples. Trim all but 1/2-inch of the dough overhanging the edge of the pie plate with scissors. Seal the edge by pressing the top and bottom crusts together, then tuck the edges underneath. Crimp the edges, and cut four vent holes in the top. Brush the crust with the egg white and sprinkle with the remaining 1 tablespoon of sugar.
3. Place the pie on the heated baking sheet and lower the oven temperature to 425 degrees F (220 degrees C). Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375 degrees F (190 degrees C), and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes longer. Transfer the pie to a wire rack and cool to room temperature before serving.
To make ahead: The pie can be stored at room temperature, wrapped tightly in aluminum foil, for up to 2 days.
We tasted a wide variety of apples in the filling and learned that a combination of two distinct types — tart Granny Smith and sweet Mclntosh — yields the richest apple flavor. They also cook at different speeds, which makes for a multi-textured filling: The Granny Smiths soften a bit but stay pretty firm and the Mclntoshes break down to become mushy. For the crispest crust, we found that it’s important to first bake the pie at a very high temperature, then reduce the temperature so that the filling cooks completely. Baking the pie on the lowest rack of the oven, on a heated baking sheet, ensures that the bottom remains crisp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 790 | ||
Calories from Fat: 278 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 53mg | 16 % | |
Sodium 558mg | 19 % | |
Potassium 296.6mg | 8 % | |
Total Carbohydrate 127.7g | 38 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 121.3g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 790
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