She Strengthens

The Ultimate Apple Pie Recipe

Flaky Crust, Fresh Apples, and a Hint of Spice

When it comes to the perfect apple pie, simplicity is key. A delicate balance of flaky crust, fresh apples, and a hint of spice is all you need to create a masterpiece. Our recipe combines the best of both worlds, using a mix of shortening and butter in the crust for a tender and flaky result.

The Crust: A Perfect Blend

To make the crust, whisk together 2 1/2 cups of all-purpose flour and 1/2 teaspoon of fine salt in a large bowl. Add 1/2 cup of frozen shortening and 10 tablespoons of unsalted butter, cutting them into small pieces until they’re well coated in the flour mixture. Use a pastry blender or your fingers to cut the shortening and butter into pea-size pieces, about 4 to 5 minutes. Drizzle in 6 tablespoons of ice water and 2 teaspoons of freshly squeezed lemon juice, mixing just until the dough comes together. Divide the dough into 2 flat disks, one slightly larger than the other, and refrigerate for at least 1 hour.

The Filling: A Delicious Mix

For the filling, combine 1/3 cup of packed light brown sugar, 1/3 cup of granulated sugar, 3 tablespoons of all-purpose flour, 3/4 teaspoon of ground cinnamon, 1/2 teaspoon of lightly packed lemon zest, and 1/4 teaspoon of freshly grated nutmeg in a small bowl. Whisk until evenly combined. Peel, halve, core, and slice 2 1/2 pounds of apples (about 6) into 1/8 to 1/4 inch thick pieces and place in a large bowl. Sprinkle with 1 tablespoon of freshly squeezed lemon juice and toss to combine. Add the sugar mixture to the apples and toss until evenly coated.

Assembling and Baking the Pie

Heat your oven to 450°F and arrange a rack in the lower third. Place a baking sheet lined with aluminum foil on the rack. Roll out the larger disk of dough on a lightly floured surface to about 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and trim to leave a 1-inch overhang. Brush the overhang with a thin layer of milk, half-and-half, or cream. Add the apple mixture, piling it slightly in the center. Scatter 1 tablespoon of unsalted butter, cut into small pieces, over the apples. Cover with the top crust, trimming the excess dough to leave a 1-inch overhang. Press the edges of the bottom and top crusts together to seal, using your fingers or the back of a fork to crimp the dough tightly. Cut 6 slits in the top crust, evenly spaced and radiating out from the center. Brush the top of the pie with the remaining milk, half-and-half, or cream and sprinkle with 1 teaspoon of coarse-grained sugar.

Baking and Serving

Place the pie on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the pie crust is golden brown and the filling is thick and bubbling, about 40 to 50 minutes more. Remove from the oven and let sit on the baking sheet until the filling stops bubbling, then place on a wire rack to cool completely (at least 2 hours) before serving. Serve warm, topped with spoonfuls of whipped cream or scoops of cinnamon ice cream.

Yield: 1 (9-inch) pie, or 8 to 10 servings
Difficulty: Easy
Total Time: 1 hour 10 minutes, plus 1 hour dough resting time, 1 hour baking time, and 2 hours cooling time
Active Time: 50 minutes