Apple Pie
A classic dessert featuring a sweet and tangy apple filling wrapped in a flaky crust, perfect for any occasion.
Ingredients
For the dough
- 2.5 cups all-purpose flour
- 1.5 teaspoons salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.5 cup shortening (cold, cubed)
- 6-8 tablespoons ice water
For the filling
- 8 cups apples, peeled and sliced ¼ inch thick (preferably Ginger Gold or Granny Smith)
- 2 tablespoons lemon juice
- 0.75 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon ground ginger
For assembling
- Egg wash
- Coarse sugar
Instructions
For the dough
- In a large bowl, mix the all-purpose flour and salt.
- Add the cold, cubed butter and shortening. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide it into two balls, wrap in plastic wrap, and refrigerate for at least an hour.
For the filling
- In a large bowl, combine the sliced apples with lemon juice, granulated sugar, flour, cinnamon, nutmeg, and ground ginger. Stir well to coat the apples evenly.
For assembling
- Preheat your oven to 425°F (220°C).
- Roll out one ball of dough on a floured surface and place it into a pie dish.
- Fill the crust with the apple mixture and dot with butter.
- Roll out the second dough ball and place it over the filling. Cut slits in the top crust to allow steam to escape.
- Brush the top with egg wash and sprinkle with coarse sugar.
- Bake for about 45-50 minutes or until the crust is golden and the apples are tender.
Notes
Serve warm or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream on top. Store any leftover pie covered at room temperature for 2-3 days, in the fridge for up to a week, or freeze for up to three months.