Are you ready to learn how to make the Best Apple Pie ever?
You will be the talk of the dinner party. Friends will be begging you to make it. Perhaps, like in my family, one of your children may even request it as their birthday cake!
Seriously, who doesn’t love apple pie? Ok, you have to admit even if you are a tiny part of the human race that doesn’t like to eat it, is there any smell more inviting, than the aroma of apples and cinnamon baking in an oven? It envelopes the whole house. When you walk in the door, “comfort food is baking just for you”.
Having the smell of apples and cinnamon is the #1 staging recommendation if you are trying to sell a house. Chocolate Chip Cookies are #2.
Apple Pie was a very common food in 18th century America. Dr. Israel Acrelius a New Sweden historian in that century wrote in a letter: “Apple pie is used throughout the whole year, and when fresh apples are no longer to be had, dried ones are used. It is the evening meal of [American] children”.
In my family this is certainly the case! Everyone loves apple pie in the fall of course. We have a family tradition in the fall. We pick the best McIntosh apples we can find, and then that day bake an apple pie. That is when it is the most tasty of course. Thankfully we are in the 21st century and we can get fresh apples all year round!
My husband, my father and one of my sons request this whenever there is a special event for them. It is also a part of my “new baby meal” when a friend has a baby.
So let’s get started. I love when recipes show exactly what something looks like so I took a lot for you. If you are a skilled baker and just want to get started, you can scroll to the bottom of the page for the full recipe card!
and salt…I always wonder why you have to make crust with unsalted butter, but then you add salt!
cut the butter. this is how I cut it: I cut it with a big sharp knife!
Mix flour and butter. Next, add the vegetable shortening to the flour.
I prefer to use butter flavored shortening that comes in bars just like butter:
You want to mix it until it starts to resemble meal.
Add water a tablespoon at a time
You want to add enough ice water to form dough. Start with 8 tablespoons and determine if you will need more. I LOVE MY MIXER! I am not exagerating when I say I use it to cook dinner or bake at least 5 days a week!
Form dough into a ball and wrap in wax paper and put in the fridge for an hour.
Meanwhile get your 8 apples. I do not like tart apples in a pie. So this recipe works best with lighter McIntosh apples!
I have tried so many apple-peeler-corer products, but nothing works better than old fashioned peeling an coring! Here are my favorites. The Pampered chef corer has the sharpest blade and cuts quickly. The peeler I use I just found at my grocery store!
Here is a picture of the ingredient list for the filling:
place apples in a large bowl. Add the flour, 3/4 C sugar, cinnamon, nutmeg, salt and lemon juice.
mix until it looks like this:
don’t they look delicious. You are going to want to try the apples now…you know, just to make sure it tastes ok!
now go get the dough out of the fridge and cut it in half.
put one half back in the refrigerator, and form the other into a disk on your floured surface.
roll it out with your roller
Transfer to your pie plate. My favorite is a stone deep dish. Now add the filling:
cut the 2 tablespoons of butter and dot on the filling
set aside now roll out the other half of the dough. Gently fold it in half and place over the pie filling
cover and press top and bottom crust together and crimp the edges however you prefer.
Brush lightly with milk
Sprinkle sugar over the entire crust! ( ignore my need for a manicure 😉 )
Cut steam venting slits in the pie. I add one on top and four around the pie
During the first phase of baking I add a crust cover, this helps the outer crust from over cooking. After the first 20 minutes I remove it.
Cook at 450* for 20 mins, then lower oven to 350* remove the crust cover if you used one, and bake for an additional 20-25 mins
Viola!!! of course serve it warm with Vanilla ice-cream
Let me know if you try it!
- 2½ Cups of all-purpose flour
- 1½ sticks ( 12 tablespoons) cold UNSALTED butter, cut into bits
- 4 tablespoons of cold vegetable shortening
- ½ teaspoon salt
- 8 tablespoons of ice water (you may need more)
- Pie Filling:
- 8 McIntosh apples
- ¾ cup of sugar
- 2 tablespoons of sugar
- 2 tablespoons of all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons cold unsalted butter, cut into bits
- milk for brushing the crust
- For the crust:
- In your mixer or large bowl blend, flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 8 tablespoons of water, mix and add additional ice water if necessary to form dough. Form dough into ball and wrap in wax paper. Place in the refrigerator for 1 hour.
- While you are waiting for the dough to chill:
- Preheat oven 450*
- Peel and cut apples, toss them in the bowl with ¾ C of sugar, flour, cinnamon, nutmeg, the salt, and the lemon juice until the mixture is combined. Take dough out of fridge, Cut in half. Put the other half back in the fridge wrapped in the wax paper. Create a disk with the other and roll it out on a floured surface. Fit into a 9 inch pie plate with a 1 inch overhang. I prefer a deep dish pie plate. Transfer the pie filling to the pie plate. Dot with 2 tablespoons of butter. roll out the other half of dough, cover the pie. Press the edges to seal it, then crimp the edges decoratively however you love! Brush the crush lightly with milk. Cut slits in it with a sharp knife, forming steam vents. Sprinkle sugar evenly over entire crust. Place pie on a baking sheet. in the middle of the oven. *Opptional cover crust with a crust cover.
- Bake for 20 minutes ( remove crust cover)
- Reduce temperature to 350* bake pie for an additional 20-25 minutes more or until the crust is golden.