Our Finest Apple Pie
A classic double-crust apple pie filled with a mix of tart and sweet apples, cinnamon and nutmeg in a flaky, buttery homemade pastry.
Ingredients
Double-Crust Pastry
- 2½ cups all-purpose flour spooned and levelled
- 1½ tbsp granulated sugar
- 1¼ tsp kosher salt
- ½ cup cold lard or shortening cubed
- ½ cup + 2 tbsp cold unsalted butter cubed
- 6 to 8 tbsp ice water
Pie Filling
- 7 cups peeled and sliced Granny Smith apples sliced scant ½-inch (1¼ cm) thick (4 - 6 apples)
- 4 cups peeled and sliced Golden Delicious apples sliced scant ½-inch (1¼ cm) thick (2 - 3 apples)
- 1 McIntosh apple peeled and sliced ¼-inch (6 mm) thick (optional; if unavailable, use 1 more Golden Delicious)
- 2 tbsp lemon juice
- 3 tbsp unsalted butter
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ tsp freshly grated nutmeg
- ½ tsp ground cinnamon
- ½ tsp kosher salt
Egg Wash
- 1 egg
- 1 tsp water
Instructions
Double-Crust Pastry
- In food processor, pulse together flour, sugar and salt until combined; pulse in lard until mixture resembles a fine sandy texture. Add butter and pulse until mixture resembles large peas (8 to 10 pulses). Drizzle in ice water; pulse, adding up to 2 tbsp more ice water if needed, to form ragged dough.
- Turn out onto work surface; gently knead until combined, 3 to 5 times. Divide dough in half; wrap each in plastic wrap. Press into discs, then refrigerate until chilled, about 1 hour.
- On floured work surface, roll out 1 pastry disc into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate and refrigerate. Roll out remaining pastry to same size and place on large plate; refrigerate.
Pie Filling
- In extra-large bowl, toss apples with lemon juice. In extra-large skillet, melt butter over medium. Add apples and cook, stirring, until liquid evaporates and apples are slightly tender, 7 to 9 minutes (cooking in batches if needed). Transfer apples to baking sheet and place on rack, flipping and stirring until cooled, about 25 minutes.
- In bowl, stir together sugar, cornstarch, nutmeg, cinnamon and salt. Sprinkle mixture over apples, stirring to evenly coat. Scrape into prepared pie shell, arranging apples and filling in any gaps. Position oven rack in lower third; place baking sheet on rack. Preheat oven to 425°F.
Egg Wash
- In small bowl, whisk egg with water. Place remaining pastry circle over filling, pressing edges. Using scissors, trim to leave ½-inch (1¼ cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Freeze for 15 minutes.
- Cut 3 to 5 steam vents in top. Avoiding edge, brush pastry with egg wash. Bake on pan for 20 minutes. Reduce heat to 375°F; rotate pie. Bake until filling is bubbling, apples are tender when pierced with a paring knife and crust is golden brown, covering with foil if browning too quickly, 25 to 30 minutes. Let cool completely on rack, about 3 hours.