With a flaky pastry crust and a cinnamon spiced filling, this classic apple pie is irresistible!
Perfect Apple Pie
It is once again time for an installment of Two Sweetie Pies, where Danielle, of Hugs & Cookies XOXO, and I each make a recipe from each other’s blogs. My evil blogger twin came out on the day I made this classic apple pie. I knew it would slice much better if I waited till the next day. The hubby came home from work and spotted this cinnamon scented pastry sitting on the kitchen counter. He leaned over and inhaled. Just then, the evil twin told him it was tomorrow’s dessert. A slight look of devastation crossed his face…till I let him know of the Savarin, a yeasted cake filled with whipped cream and berries, waiting for him in the fridge. I’m not that cruel. It’s the curse of being married to a blogger…no eating till an adequate photo is taken!
A Combination of Fats for the Crust and a Combination of Apples for the Filling
This was one mouthwatering apple pie. I used a combination of Granny Smith, Golden Delicious and Pink Lady apples for my filling. The crust, made with both butter and shortening, was flaky and tender; and the cornstarch was a perfect thickening agent….sometimes my filling tends to ooze out of its pastry crust. It may not be apple season, but apple desserts are A-OK all year round in my book. Thanks, Danielle!!! Another winner!
- 12 tablespoons (1½ sticks) very cold butter
- 3 cups flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- ⅓ cup very cold shortening
- 6 to 8 tablespoons (about ½ cup) ice water
- 5 cups sliced and peeled apples (I use a combination of baking apples)
- 1 cup brown sugar
- 6 tablespoons cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon diced butter
- 1 egg mixed with 1 teaspoon water
- Coarse sugar
- Dice the shortening and butter. Put the flour, salt, and sugar in the bowl of a food processor and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, till the butter is the size of peas. With the machine running, pour in the ice water and pulse until the dough begins to form a ball. Pour out on a floured board and roll into a ball. Divide the dough in half and wrap each half in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 425º.
- Make filling by mixing the apples, brown sugar, cornstarch, cinnamon, and salt.
- Roll one ball of dough on a well-floured board into a circle Fold the dough in half, place in a pie pan, and unfold to fit the pan.
- Arrange apples over top crust, dot filling with butter (sprinkle the diced butter over filling), then roll out second half of dough and place over filling. Cut excess dough from perimeter, then flute the edges. Cut a few slits into top crust to vent. Brush crust with egg wash (egg mixed with 1 teaspoon water). Sprinkle with coarse sugar.
- Place pie on baking sheet and bake for 25 minutes. Reduce oven temperature to 350º and bake for 40 more minutes. Use a knife to check if apples are tender; if not continue baking till apples are well cooked. Cover pie with foil at any time if crust is browning too fast.