Every grandmother has her version of apple pie, and this is ours. This classic apple pie recipe uses a combination of different apples that are sweet, tart and firm, creating different layers of flavor and texture. Enjoy this classic that will never go out of the style topped with vanilla ice-cream, whipped cream, or all on its own. 

With a little practice making this classic American dessert will be easy as pie. Read our blog post “How to make perfect apple pie, every time” and you’ll be a pro in no time. 

Recipe Development and Photography: Williams-Raines 

YIELD: 6-8 servings

INGREDIENTS

Crust (enough for one 9-inch double crust pie or 2 single crust pies) 

  • 1/2 cup ice water 
  • 1 teaspoon apple cider vinegar 
  • 2 1/4 cups (11 oz.) all-purpose flour*  
  • 1 tablespoon granulated sugar 
  • 1 teaspoon salt 
  • 1/2 cup + 3 tablespoons cold unsalted butter, cut into small cubes  
  • 1/2 cup cold shortening, cut into small cubes

Pie filling 

  • 3/4 cups granulated sugar 
  • 1/4 cup all-purpose flour 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon ground nutmeg (freshly ground preferred) 
  • 2 cups cored, peeled and sliced KORU® apples 
  • 2 cups cored, peeled and sliced SugarBee® apples 
  • 2 cups cored, peeled and sliced Granny Smith apples 
  • 1 tablespoon fresh lemon juice 
  • 2 tablespoons unsalted butter, cut into cubes 

Egg wash 

  • 1 egg, beaten 
  • 1 tablespoon water

METHOD  

Make the crust 

  1. Start by making the crust. Combine the ice water and apple cider vinegar in a small bowl and set aside. 
  2. Place the all-purpose flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.  
  3. Add 1/2 cup of the cold butter to the food processor bowl and pulse about 10 times. Add the cold shortening and pulse a few more times until the chunks of butter/shortening are about the size of peas. Alternatively, you can cut the butter and shortening into the dough with a pastry cutter or two knifes. 
  4. Pour the mixture into a mixing bowl. Add 2 tablespoon of the ice water mixture and stir gently with a spatula. Repeat, 1 tablespoon at a time, just until the dough feels like it will stick together without leaving a lot of dry flour in the bowl. Be careful not to add too much liquid. The amount of liquid required will vary depending on several factors including the dryness of the flour and your local climate. 
  5. Turn the dough out onto a counter or pastry board. Gently gather the dough into a ball, divide into two, flatten into discs, and wrap in plastic wrap. Chill the dough for 30 minutes to overnight. Note: at this stage, the dough can be frozen for up to a week. Defrost overnight in the refrigerator before using.

Make the pie 

  1. Preheat the oven to 425°F / 220°C. 
  2. Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes. This will make the dough easier to roll out. 
  3. While the dough sits, combine the flour, sugar, cinnamon and nutmeg together in a small bowl and set aside. 
  4. Place the sliced KORU®, SugarBee® and Granny Smith apples in a large bowl. Add the lemon juice, toss to combine. Add the sugar/spice mixture and stir until the apples are evenly coated.
  5. Roll out one disc of dough into a 10-inch circle and transfer to a 9-inch pie plate, leaving a one inch overhang on the sides. Gently pat down the dough to line the pie plate and remove any trapped air. 
  6. Pour in the apple mixture and even out using a large spoon. Dot with 3 tablespoons of cubed butter. 
  7. Roll out the second disc of dough into a 10-inch circle and place over the top of the pie. Crimp and trim the edges as desired, making sure the pie is well sealed. Cut a slit in the top dough to vent the pie. Alternatively, if you want to get creative, try making a lattice pie crust or adding cut-outs for decoration. 
  8. In a small bowl, combine the beaten egg and water to make the egg wash. Then brush the top crust with the egg wash, taking care to brush it on evenly.  
  9. Place the pie on the lowest rack in the oven and bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them with a pie guard or a piece of tin foil with a hole cut out of the center (only the sides should be covered).  
  10. Remove from oven and let cool for 30 minutes before slicing and serving.

NOTES: 

  1. * If you can, weigh the flour as it is more accurate and will ensure more consistent results.
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