Apple Pie Recipe

Pie Crust

1. Stir flour and salt together.
2. Gently blend shortening into the flour mixture with your hands or a pastry cutter until the mixture is crumbly and chunky. When coarsely mixed, set this mixture aside.
3. Beat egg and cold water together. Add apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and lightly fold them together.
4. Let it sit for a few minutes to let the water start to absorb. Using your hands again, mix until a dough forms.
5. If it is still too crumbly to become cohesive, add 1-3 tablespoons of cold water. Be careful to not over mix as overworking pie crust makes it tough, or add too much water because the dough will become too sticky.
6. When it becomes a workable dough, check to make sure you can see marbling from the shortening - if you can, you’re going to have a yummy, flaky crust.
7. Score the dough down the middle with the edge of your hand and pull it apart into two pieces.
8. Shape them into two round discs, wrap them in plastic wrap, and then chill them for one hour in the refrigerator (if you’re in a hurry you can put them in the freezer for half an hour).

Pie Filling

1. While the dough is chilling, make the apple filling. In a heavy saucepan, whisk sugar, cinnamon, nutmeg, and cornstarch.
2. Stir in apple cider and lemon juice. Cook on medium heat until thick and bubbly. When finished, scoop the sauce into a bowl and chill in the refrigerator.
3. Peel, core, and slice apples into about ¼ inch slices and place them in a microwave-safe bowl. (We love to use this Apple Peeler + Corer and this Apple Slicer to do this).
4. When they are all cut, cover the bowl with plastic wrap and microwave for 2 minutes. Stir the apples and microwave for another 1-2 minutes. Stir in the cooled sauce and place back in the refrigerator.

Assemble the Pie

1. To make the bottom pie crust, take one of the cooled dough disks out of the fridge. On a floured surface, roll the dough from the center out into a circle until about ⅜ of an inch thick.
2. Make sure the dough is about 1-½ inches larger than the pie pan all the way around.
3. Carefully fold the dough in half and then in fourths to pick it up and transfer it to your pie pan. Press the dough into the pan to remove any air pockets.
4. Put the bottom crust in the freezer for 10-15 minutes to get it cold again.
5. Pour the apple filling into the bottom pie crust. Carefully move apple slices around until all the sides are filled and the top is even, without any apples sticking up which would protrude through the crust.
6. Put it back in the refrigerator while you roll out the other dough disk.
7. Decide what style top you want to make.

Simple Top Crust

1. For a traditional top crust, lay the rolled-out dough on top of your pie. Trim any side with excess dough to just even it up, but still leave as much length as you can.
2. Roll the two crusts together, bottom side up all the way around, then crimp the edges. Cut slits in the top crust to allow air to escape. Brush it lightly with whole milk, avoiding the crimped edges, and sprinkle with coarse sugar.

Lattice Crust

1. For a lattice top crust, roll the dough out, cut it into 1-inch strips with a pizza cutter. Alternate laying the strips down in a lattice pattern. Trim the strips to the length of the bottom crust and roll the bottom crust up, tucking the strips in as you go. Crimp the edges.
2. There is no need to cut slits in the dough. Gently rub milk onto the top with your fingers and sprinkle with coarse sugar.

Bake

1. Bake at 400°F for 20 minutes, then reduce the heat to 350°F and bake for an additional 30-40 minutes until the crust is golden brown.
2. Allow the pie to cool and rest at least for an hour or two before cutting it to allow the juices to thicken.
3. Serve on its own, drizzled with Caramel Sauce, add a scoop of Vanilla Ice Cream, or a dollop of Whipped Cream!!