Classic Apple Pie
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
60
Spice
45
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1810 g
Apple (mixed)2 cup
Granulated Sugar2 tbsps
Lemon Juice (fresh)2.5 cups
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Salt1 large
Egg (beaten)2 tsps
Sugar4 tbsps
Vegetable Shortening (cold)1 tsp
Apple Cider VinegarDirections:
1
Peel and core the apples; slice 1/4 inch thick
2
Transfer to a bowl and toss with the granulated sugar and lemon juice
3
Melt 4 tablespoons butter in a large skillet over medium-high heat
4
Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes
5
Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes
6
Remove from the heat and let cool completely
7
(The filling can be made up to 2 days ahead; cover and refrigerate
8
) Roll out 1 disk of dough into a 12-inch round on a lightly floured surface
9
Ease into a 9-inch pie plate
10
Add the cooled filling and dot with the remaining 2 tablespoons butter
11
Roll out the remaining disk of dough into a 12-inch round
12
Lay the dough over the filling and press the two crusts together around the edges
13
Fold the overhanging dough under itself and crimp with your fingers
14
Brush the top crust with the beaten egg and sprinkle with coarse sugar
15
Cut a few slits in the top crust to let steam escape
16
Chill 1 hour
17
Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes
18
Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed
19
(Cover the edges with foil if they are browning too quickly
20
) Transfer to a rack and let cool until the filling is set, about 3 hours
21
Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal
22
Add the butter and pulse until it is in pea-size pieces
23
Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together
24
Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again
25
Divide the dough between 2 sheets of plastic wrap and pat each into a disk
26
Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months