Classic Apple Pie

• servings: 8
• active time: ---

Ingredients

Pie Dough:

2 1/2 cups unbleached all-purpose flour, plus extra for dusting

2 tablespoons granulated sugar

1 teaspoon table salt

8 tablespoons vegetable shortening, chilled, cut into 1/2-inch pieces

12 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces

6 - 8 tablespoons ice water

Apple Filling:

3/4 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon lemon zest from 1 medium lemon

1/4 teaspoon table salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1 tablespoon lemon juice

2 pounds McIntosh apples, peeled, cored, and sliced 1/4 inch thick

1 1/2 pounds Granny Smith apples, peeled, cored, and sliced 1/4 inch thick

1 egg white, beaten lightly

1 tablespoon granulated sugar, for topping

Directions

WHY THIS RECIPE WORKS: In the test kitchen, we have found that it’s difficult to produce an apple pie with a filling that is tart as well as sweet and juicy. We wanted to develop a classic apple pie recipe—one with the clean, bright taste of apples that could be made year-round, based on apple types that are always available in the supermarket. To arrive at the tartness and texture we were after, we had to use two kinds of apples in our pie, Granny Smith and McIntosh. The Grannies could be counted on for tartness and for keeping their shape during cooking; the Macs added flavor, and their otherwise frustrating tendency to become mushy was a virtue, providing a nice, juicy base for the harder Grannies. While many bakers add butter to their apple pie fillings, we found that it dulled the fresh taste of the apples and so did without it. Lemon juice, however, was essential, counterbalancing the sweetness of the apples. To give the apples the upper hand, we settled on quite modest amounts of cinnamon, nutmeg, and allspice.

1. Process flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses. (To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.)

2. Transfer mixture to large bowl. Sprinkle 6 tablespoons ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together. If dough does not come together, stir in remaining ice water, 1 tablespoon at time, until it does. Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into 4-inch disk. Wrap each piece tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.)

3. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.

4. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

5. Mix 3/4 cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, and allspice together in large bowl. Add lemon juice and apples and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.

6. Place pie on heated baking sheet, heat oven to 425 degrees, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.