Dessert: United States – Southern – Warm Apple Pie

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 1/2 cups (320 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) unsalted butter, cold, cubed
- 1/2 cup (120 ml) vegetable shortening or additional cold butter (optional for flakier crust)
- 1/2 cup (120 ml) ice water, plus more if needed
- 2 lb (900 g) apples, peeled, cored, and thinly sliced (about 6 cups) — use a mix of tart and sweet (e.g., Granny Smith + Honeycrisp)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (16 g) cornstarch
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/8 tsp (0.5 g) ground allspice (optional)
- 1/4 tsp (1.5 g) salt
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for filling)
- 1 large egg, approx. 1.75 oz (50 g), beaten (for egg wash)
- 1 tbsp (15 ml) milk (for egg wash)
- 1 tbsp (12 g) coarse sugar or turbinado sugar (optional, for sprinkling)
- 1 tsp (5 ml) vanilla extract (optional)

Instructions

1. Make the dough: In a large bowl, whisk together 2 1/2 cups (320 g) flour, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar. Cut in 1 cup (226 g) cold cubed unsalted butter and 1/2 cup (120 ml) shortening (if using) with a pastry cutter or fingers until mixture resembles coarse peas with some larger butter pieces remaining.
2. Add ice water: Gradually drizzle in 1/2 cup (120 ml) ice water, tossing with a fork until dough just comes together. If dough is dry, add 1 tbsp (15 ml) more water at a time. Divide dough into two discs, wrap in plastic, and chill at least 1 hour.
3. Prepare filling: In a large bowl, combine 2 lb (900 g) thinly sliced apples, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) light brown sugar, 2 tbsp (16 g) cornstarch, 1 tsp (2.6 g) cinnamon, 1/4 tsp (0.5 g) nutmeg, 1/8 tsp (0.5 g) allspice (if using), 1/4 tsp (1.5 g) salt, 1 tbsp (15 ml) lemon juice, and 1 tsp (5 ml) vanilla extract (optional). Toss to coat and let sit while you roll the crust.
4. Preheat oven: Position rack in lower third of oven and preheat to 425°F (220°C). Have a 9-inch (23 cm) deep-dish pie plate ready.
5. Roll bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch (30 cm) circle. Transfer to the 9-inch pie plate, easing it into the dish and leaving a slight overhang.
6. Fill and dot: Pour the apple mixture into the lined pie plate, mounding slightly in center. Dot the filling with 2 tbsp (28 g) small pieces of butter.
7. Roll top crust: Roll the second dough disc into a 12-inch (30 cm) circle. Place over filling and trim both crusts to leave about 1/2 inch overhang. Fold under and crimp or flute the edges to seal. Cut slits or make vents in the top crust to allow steam to escape.
8. Egg wash and sugar: Whisk 1 large egg, approx. 1.75 oz (50 g), with 1 tbsp (15 ml) milk. Brush the top crust with the egg wash and sprinkle 1 tbsp (12 g) coarse sugar on top if desired.
9. Bake: Place the pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 30–40 minutes, until crust is deep golden and filling is bubbling through the vents.
10. Rest and serve warm: Remove pie from oven and let cool on a rack at least 1–2 hours so the filling sets. Serve warm (optionally with vanilla ice cream or whipped cream).