Apple Pie
A tender, sweet, All-American treat!
Servings: 8 Slices
Calories: 0.25kcal
Cost: $8
Ingredients
Crust
- 396 g ABC+ 11.5% White flour
- 1 tsp Salt
- 80 g Vegetable Shortening
- 150 g Unsalted Butter Approximately 1.5 sticks
- 160 g Water, Cold Range needed is 145g-185g (see notes)
Filling
- 1.8 kg Apples (approx 4 lbs or 9-10 apples) Cored and peeled
- 70 g White Sugar
- 80 g Brown Sugar
- 28 g Lemon Juice
- 8 g Vanilla Extract
- 30 g Unsalted Butter
- 1/4 tsp Salt
- 12 g Apple Pie Spice 2 Tbsp
- 2 Tbsp Corn Starch Mixed into 1-2 Tbsp cold water
Apple Pie Spice
- 4 Tbsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp All Spice
- 1 tsp Ginger Powder
- 1 tsp Cardamom Powder
Instructions
Crust
- Cut the butter into chunks and add to the dry ingredients. Scoop in the vegetable shortening.
- Use a pastry cutter to incorporate the fats into the dry ingredients. Keep the butter and shortening very chunky, do not try to mash things into small pieces.
- Add in water incrementally until you can form a cohesive mass. Attempt to use as little water as is necessary to get the job done. Using my 11.5% flour, I need 160g of cold water.
- Roughly divide the dough into 2/3 and 1/3 pieces, round and flatten them both. Place in the refrigerator for about an hour or longer.
Filling
- Combine all ingredients (EXCEPT the corn starch) in a 4Qt pot. Bring to a boil and then reduce heat to simmer. Leave pot uncovered while cooking to reduce the total amount of liquid in the filling.
- Cook until apples are tender, or to your preference. I cook mine until they are quite soft, about 15 minutes.
- Mix the corn starch with a little cold water until fully dissolved. Mix this into the hot filling, stir well. Turn off the heat and set aside to cool.
Assembly
- Wait for the filling to mostly cool. I use mine a little warm but not hot.
- Take out the cooled dough from the refrigerator and start with the larger piece placed on a floured surface. Flour the top surface as well and begin to roll it out.
- Keep lifting this gradually thinning round dough and periodically throw a light dusting of flour under it. It's important to make sure you can easily lift it off your work surface at any point. Keep widening the circle until it's about 11in in diameter (larger than your pie tray). Lay it into your tray and gently press it against the sides and edges so it adapts to the contours. Use scissors or knife to cut away dough that extends beyond about 0.5in from the edge (e.g. leave a little extra hanging over the edge of the tray).
- Now roll out the smaller piece of dough for the top of the pie. The final diameter will be closer to 9.5in, and you can incorporate extra scraps from the bottom crust if you have any. Cut into 1.5in strips for a lattice or use the entire circular piece as-is (just be sure to cut a few vent holes). Seal the edges.
- Add an egg wash - 1 whole egg plus 1/2 yolk. Add pearled sugar if desired.
- Bake at 375°F for 50min to 1hr 10min. This varies based on your pie tray, whether you use a convection over or not, whether your filling was warm or refrigerated, and other variables. In my convection oven using a thick glass Pyrex pie tray with warm filling, I need 1 hr and 10 minutes to fully bake.
- Allow to FULLY cool before cutting. You can always re-heat it before serving, but I strongly recommend you let the pie fully 100% cool before doing anything else, otherwise you risk a runny watery filling.