Classic Apple Pie
With a flaky pastry crust and a cinnamon-spiced filling, this Classic Apple Pie is irresistible. It tastes like it came out of your grandmother’s kitchen! Perfect for an autumn, Thanksgiving or 4th of July dessert, but delicious any time of year.
This is the Best Apple Pie Recipe, so look no further. Your friends and family will inhale their slices and be begging for more! You must add this apple pie to your baking list ASAP!
Perfect Classic 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.
The tender double crust and simple apple filling make it the perfect autumn dessert. I knew it would slice much better if I waited until 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 until 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. There is no sampling until an adequate photo is taken!
A Combination of Fats for the Crust and 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 mixture of sweet and tart, firm and less firm apples ensures an exquisite taste and texture. Nobody wants their apple filling to be mushy like applesauce!
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, but not with this classic apple pie recipe. It may not be apple season, but apple desserts are A-OK all year round in my book. Look no further as this is the best apple pie recipe out there!
After you make this classic apple pie, move on to one of these fantastic 25 All-American Apple Desserts! Thanks, Danielle, for another winner!
More Apple Recipes You’ll Love:
- Baked Apple Chips from Fifteen Spatulas
- Top 30 Apple Recipes for Apple Season from A Spicy Perspective
- Homemade Apple Chips
- Brown Sugar Apple Bread Recipe
- Apple Coffee Cake
- Cream Cheese Filled Apple Bundt Cake
- Easy Apple Chips
- Favorite Apple Recipes
- Dutch Apple Pie
- Fried Apple Pies
- More Dessert Recipes
- More Pie Recipes
Used in This Recipe:
- KitchenAid K 7 Cup Food Processor
- French Rolling Pin
- Silpat Roul’Pat Non-Stick Silicone Mat, 16.5-Inch by 24.5-Inch
- Rose Levy Beranbaum’s Rose’s Perfect Pie Plate with Recipe Booklet
- OXO Good Grips Swivel Peeler
- 12 tablespoons (1 1/2 sticks) very cold butter
- 3 cups flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold shortening
- 6 to 8 tablespoons (about 1/2 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
- 1/4 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.
Serving Size:1 slice
Amount Per Serving: Calories: 578Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 78mgSodium: 506mgCarbohydrates: 76gFiber: 3gSugar: 32gProtein: 6g