Classic Apple Pie

Name: Classic Apple Pie
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1 teaspoon apple cider vinegar; 1 teaspoon ground cinnamon or apple pie spice; 2 kilograms mixed apples (such as Granny Smith, Gala and McIntosh); 1 large egg, beaten; 2 Tbsps all-purpose flour, plus more for dusting; 591 milliliters all-purpose flour; 158 milliliters granulated sugar; 2 Tbsps fresh lemon juice; 0 teaspoons salt; 1 teaspoons salt; 2 teaspoons sugar; 6 Tbsps unsalted butter; 12 Tbsps (1 1/2 sticks) cold unsalted butter, cut into small pieces; 4 Tbsps cold vegetable shortening

Classic Apple Pie might be just the dessert you are searching for. This recipe serves 10. One serving contains 502 calories, 5g of protein, and 27g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. Head to the store and pick up apple cider vinegar, flour, apples, and a few other things to make it today. This recipe is typical of American cuisine.

Instructions

Peel and core the apples; slice 1/4 inch thick.

Ingredients you will need

Apple

Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat.

Ingredients you will need

Granulated Sugar

Lemon Juice

Butter

Equipment you will use

Frying Pan

Bowl

Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes.

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Apple

Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes.

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Cinnamon

All Purpose Flour

Salt

Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)

Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate.

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Dough

Roll

Add the cooled filling and dot with the remaining 2 tablespoons butter.

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Butter

Roll out the remaining disk of dough into a 12-inch round.

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Dough

Roll

Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers.

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Dough

Brush the top crust with the beaten egg and sprinkle with coarse sugar.

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Coarse Sugar

Crust

Egg

Cut a few slits in the top crust to let steam escape. Chill 1 hour.

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Crust

Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes.

Equipment you will use

Baking Sheet

Oven

Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.)

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Transfer to a rack and let cool until the filling is set, about 3 hours.

Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal.

Ingredients you will need

Shortening

Vinegar

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it is in pea-size pieces.

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Butter

Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.

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Water

Dough

Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

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Dough

Wrap