Ingredients for Apple Shortbread Pie
- 2 cups All Purpose Flour
- 1/4 cup White Sugar
- 1/2 teaspoon Salt
- 1 cup (2 sticks) Butter
- 1/4 cup Shortening
- Egg Yolks
- 6 medium Granny Smith Apples
- 1/2 cup Light Brown Sugar, packed
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 cup Ice Water (or more, if needed)
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon Juice
- 1 Egg, beaten
- 1 tablespoon Milk
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How to Make Apple Shortbread Pie
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine flour, shortening, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add sugar and salt; mix well. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate.
- In a large bowl, combine sliced apples, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Toss gently to coat.
- Pour the apple filling into the prepared pie crust.
- In a small bowl, whisk together the beaten egg and milk. Brush the edges of the crust with the egg wash.
- Bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
845g
Fat
374g
Carbs
142g
