Ingredients for The Perfect Apple Pie
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 6-8 tablespoons ice water
- 6 medium apples
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 lightly beaten egg white (optional, for shiny top)
- 1 whole egg (optional, for golden-brown top)
- 1 beaten egg (optional, for sparkling top)
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How to Make The Perfect Apple Pie
- Preheat oven to 400°F (200°C). In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together and forms a ball. Do not overmix.
- Divide the dough in half.
- Shape each half into a disk, about ½-inch thick.
- Wrap each dough disk in plastic wrap and refrigerate for at least 10-15 minutes.
- Meanwhile, in a large bowl, combine 6 medium apples (peeled, cored, and sliced), ¾ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 1 tablespoon lemon juice. Toss gently to coat.
- On a lightly floured surface, roll out one dough disk between two sheets of plastic wrap to a 12-inch circle (about 2 inches larger than your pie plate).
- Carefully transfer the dough to a 9-inch pie plate. Peel off the plastic wrap.
- Trim and crimp the edges. Reserve the trimmings for decorative cutouts.
- Pour the apple mixture into the pie crust.
- Roll out the second dough disk to a 12-inch circle. Place it over the filling.
- Trim and crimp the edges, creating a decorative edge. Cut several slits in the top crust to allow steam to escape.
- For a shiny top: Brush with lightly beaten egg white. For a golden-brown top: Brush with a whole egg. For a sparkling top: Brush with beaten egg and sprinkle with 1 tablespoon granulated sugar.
- Use small cookie cutters to cut decorative shapes from the top crust or reserved trimmings and arrange on the pie.
- Bake for 45-50 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.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
91g
Fat
26g
Carbs
15g
