- 2 ½ cups plus 1½ tbsp All-purpose flour
- 1 tsp Salt
- 2 tsp Granulated sugar
- 2 sticks (8-oz) Unsalted buttercold, cut into tablespoons
- ½ cup Vegetable shorteningcold solid
- 4 ½ lbs ApplesGolden Delicious
- Juice of 1 Lemonlarge
- 1 cup Brown sugarpacked dark
- ¼ tsp Cinnamon
- 2 tsp Milk
Perfect Apple Pie
Look no further as this is the Perfect Apple Pie recipe you have been searching for! Is there any pie more comforting than apple pie? I love this recipe – the homemade pastry crust is absolutely delicious and the apple filling is full of warming flavors.
Start the pie by making pastry. Chill the pastry in the refrigerator for at least 30 minutes or prepare in advance and chill for up to 48 hours. Roll out the pastry to line a baking dish and to make a pie lid. Prepare the apple filling and transfer to the pie shell. Top with the remaining pastry and pierce with a fork. Bake until golden brown. Serve wedges of pie with ice cream or whipped cream. Delicious!
To make this Perfect Apple Pie, you will need the following ingredients:
Steps to make Perfect Apple Pie
Combine 2½ cups all-purpose flour with 1 teaspoon each of salt and sugar in the bowl of a food processor. Add 8 tablespoons butter and ½ a cup shortening. Pulse the mixture until it resembles small peas. Gradually pour in ⅓ cup of ice water and pulse until it comes together when squeezed in your hand. If it is too crumbly, add 1 tablespoon of ice water and pulse again.
Divide and refrigerate
Prepare the pastry
Lightly dusty a work surface with flour. Using a rolling pin, roll 1 disk into a 13-inch round ⅛-inch thick sheet. Fit the pastry into a 9-inch pie plate and trim the overhang to ½ an inch. Place the pie shell in the refrigerator and roll out the second disk into a 12-inch round ⅛-inch thick lid. Transfer the lid to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.
Prepare apple filling
Immediately transfer the apples and their juices to a rimmed baking sheet. Sprinkle the remaining 1½ tablespoons of flour and ¼ teaspoon of cinnamon over the mixture. Toss gently until the flour dissolves. Place the baking sheet on a wire rack and leave the apples cool to room temperature for about 40 minutes.
Preheat the oven to 450 °F.
Place the cooled apple wedges in the pie crust and drizzle any remaining juices over them. Moisten the pie rim with a wet pastry brush. Place the lid over the apples and press the rim to seal. Trim the lid to a ½ an inch overhang using scissors. Fold it under and crimp. Combine the remaining 1 teaspoon of sugar with 2 teaspoons of milk and lightly brush the top of the pie. Use a fork to pierce several holes in the top of the pie.
Leave to cool