Classic apple pie

Apple pie is an american classic and I’m happy to share my recipe with you. The crust is the flakiest crust your’ll ever make, if made correctly! The filling has 2 different kinds of apples, one sweet and one tart, to create the perfect apple filling. Thick and hearty, this apple pie will be a crowd pleaser at any gathering, or a sweet treat to make your self at home. (See demo photos below) Here’s what you’ll need:

Flaky pie crust:

2 cups of flour

2/3 cup shortening

1 teaspoon of salt

4-5 tbsp ice water

Apple filling:

4 large apples (2 grannysmith, 2 red delicious), sliced

4 tbsp all purpose flour

4 tbsp sugar (I use raw sugar but granulated sugar is fine)

1 1/2 tsp cinnamon

Topping:

1 egg beaten with a splash of water

First let’s make our pie dough. I used a standing mixer but you can do this in a food processor or with two forks. Add your flour, shortening, and salt to your mixing bowl. On low speed, mix them together until you get the consistency of small peas, about 1-2 minutes. Still on low speed add your water by tablespoon. Once the dough comes together, turn it out onto some plastic wrap and refrigerate it for one hour. (I double this recipe so that I have enough dough for the lattice top, but you can skip the lattice top if you’d like).

Now that your dough has chilled in the fridge, turn it out onto a floured surface and roll into a 11 inch circle, constantly turning your dough so that it does not stick to your work surface. Roll your dough around your rolling pin for safe transferring and place onto your 9″ pie plate. Roll out your second piece of dough to the same size and cut into strips measuring to about 1/2 an inch. I used a pizza wheel but any sharp knife will work perfectly fine.

Next, mix your sliced apples, flour, sugar and cinnamon in a large bowl and fill your pie plate. Press down very gently to ensure even coverage and somewhat of a flat surface for your lattice top.

Now, place 5 strips of dough along the top of your filling. Fold back every other strip of dough and place a strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Continue these steps until the weave is complete on top of your pie. Trim the edges of the strips and tuck in toward the center of your pie plate. Crimp the edges of your dough with your fingers to create a uniform pattern around the pie.

Lastly, place tiny pieces of butter on top of the filling, where there is no pie dough. Brush the top and sides of your crust with egg-wash and bake at 350 degrees for 1 hour.

Remove from oven and let the pie cool on a wire rack for one hour before slicing. You can top this with fresh whipped cream or vanilla ice cream but I prefer this all by itself.

Don’t forget to remove the core!