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Easy Classic Apple Pie Recipe for Beginners Perfectly Simple Homemade Pie

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A straightforward and forgiving apple pie recipe perfect for beginners, featuring a flaky butter-and-shortening crust and a sweet-tart cinnamon-spiced apple filling.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • ¼ cup (50g) vegetable shortening, cold
  • 6–8 tablespoons ice-cold water
  • 6 cups (about 6 medium) apples, peeled, cored, and sliced (mix of Granny Smith and Fuji)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour and ½ teaspoon salt. Add the cold, cubed butter and shortening. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Don’t overwork it.
  2. Sprinkle 6 tablespoons of ice-cold water over the mixture and gently mix with a fork. Add more water, 1 tablespoon at a time, until the dough just comes together when pressed. It should be moist but not sticky.
  3. Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. While dough chills, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract in a large bowl. Toss gently to coat apples evenly.
  5. On a lightly floured surface, roll one dough disc into a 12-inch circle, about ⅛ inch thick. Carefully transfer to a 9-inch pie dish by rolling the dough onto the rolling pin and unrolling it over the dish.
  6. Pour the apple mixture into the crust, spreading evenly. Dot the top with small pieces of butter.
  7. Roll the second dough disc into a 12-inch circle. Place over filling, trimming any excess dough, and crimp edges to seal. Optionally, cut strips for a lattice top.
  8. Mix the beaten egg with water and brush the top crust to achieve a golden finish.
  9. If using a full top crust, cut small slits in the center to allow steam to escape.
  10. Place the pie on a baking sheet and bake in a preheated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for another 35-40 minutes until crust is golden and filling bubbles.
  11. Let the pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep butter and shortening ice-cold for flaky crust. Chill dough for at least 30 minutes before rolling. Cover crust edges with foil if browning too fast. Let pie cool for at least 2 hours before slicing to allow filling to set. Use a mix of tart and sweet apples for balanced flavor. For gluten-free crust, substitute flour with gluten-free blend and add xanthan gum. For vegan version, use coconut oil and flax egg.

Nutrition

Keywords: apple pie, classic apple pie, easy apple pie, homemade pie, beginner baking, fall dessert, cinnamon apple pie

Find it online: https://cheerycrisp.com/easy-classic-apple-pie-recipe-for-beginners-perfectly-simple-homemade-pie/