Traditional Apple Pie
This recipe guides you through baking a classic Traditional Apple Pie, featuring a flaky, shortening-based crust and a generously spiced apple filling. It involves careful dough preparation, assembling the fruit with a blend of sugars and cinnamon, and baking to a golden perfection. Perfect as a comforting dessert, especially when served warm with vanilla ice cream.
Equipment
- 1 Medium Mixing Bowl For preparing the pie dough and apple filling.
- 1 Pastry Blender Recommended for cutting shortening into flour to achieve a flaky crust; hands can also be used.
- 1 Rolling Pin Essential for rolling out both the bottom and top pie crusts evenly.
- 1 9-10 inch Pie Plate Standard size for baking a traditional apple pie.
- 1 Aluminum Foil To cover pie edges and prevent over-browning during baking. Alternatively, a pie shield can be used.
Ingredients
Main
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening recommended: Crisco
- Ice water
- Filling recipe follows
- Serving suggestion: warm with vanilla ice-cream
- 1/2 cup to 1 cup all-purpose flour
- 6 to 7 cups apples cut into thin slices recommended: Green Golden and Jonathans
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
Instructions
- Preheat oven to 375 degrees F.
- In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.
- Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.
- Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.
- Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.
Notes
Achieving a tender, flaky crust is paramount; ensure your shortening and water are as cold as possible, and handle the dough minimally to prevent gluten development. Overmixing leads to tough pastry. For the filling, consider using a mix of tart and sweet apples (like Granny Smith with Honeycrisp or Jonathans) for a more complex flavor profile. A pinch of freshly grated nutmeg can elevate the spice notes. To prevent the filling from becoming watery and creating a gap, some chefs pre-cook the apples slightly or use an apple thickener. The foil on the crust edges is crucial for even browning; remove it only when the pie is nearly golden and the filling is visibly bubbling, indicating it's cooked through. Serve warm with high-quality vanilla bean ice cream for the ultimate indulgence.