Apple pie is one of America’s favorite desserts, whether for fall and winter holidays or everyday desserts. I made this one with a combination of butter and lard, but you may use vegetable shortening or all butter if you like.
Pie Pastry Tips and Tricks
- Make sure your butter or other fat is well chilled. Cut the butte into small cubes and stick it in the freezer for several minutes if you have time.
- Use apples that are best for baking, such as Granny Smith, Honeycrisp, Pink Lady, and Jonagold. McIntosh doesn’t hold its shape as well, but the flavor is outstanding. Consider using a combination of 2 or 3 varieties to balance the sweet and tart flavors.
- For a spectacular finish, sprinkle with sparkling or demerara sugar after applying the egg wash.
- Instead of dumping them into the crust, arrange the apples purposefully to make neat layers and avoid gaps.
How To Store Leftover Apple Pie
- Fruit pies should be stored in the fridge. Cover and refrigerate the leftover apple pie and enjoy it within 4 days.
- To warm a whole apple pie or slice, place it on a parchment paper-lined baking sheet and heat it in a preheated 350 F oven for about 15 minutes, or until warmed throughout.
Homemade Apple Pie
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
Scale
Pie Pastry
- 2 1/4 cups all-purpose flour, 10 1/4 ounces
- 3/4 teaspoon salt
- 1 tablespoon granulated sugar
- 8 tablespoons chilled butter, cut into small pieces
- 4 tablespoons chilled shortening (or lard), cut into small pieces
- 3 to 6 tablespoons cold buttermilk
Apple Filling
- 1/3 cup dark corn syrup
- 3 tablespoons butter
- 1/4 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 9 or 10 cups apple slices (about 8 large peeled and cored apples, sliced about 1/4-inch thick)
Optional Egg Wash
- 1 egg yolk
- 1 tablespoon cream or milk
Instructions
Pastry
- In a food processor, combine the flour, 3/4 teaspoon of salt, and 1 tablespoon of granulated sugar; process to blend thoroughly.
- Add the 8 tablespoons of chilled butter and shortening pieces and pulse about 12 to 15 times, or until the mixture resembles crumbs and there are still some small pea-size pieces of fat visible.
- Alternatively, use your fingers or a pastry blender to incorporate the fat into the flour mixture. If using a food processor, transfer the mixture to a large bowl.
- Sprinkle 3 tablespoons of buttermilk over the mixture and toss to moisten. Add more buttermilk, about 1 teaspoon at a time, tossing and mixing gently until dough begins to clump.
- Pour the dough mixture out onto a floured surface and knead a few times, moistening with small amounts of buttermilk if necessary to form the dough. Don’t over-moisten or overwork the dough.
- Shape the dough into two uniform flat disks and wrap each in plastic wrap. Chill for about 30 minutes.
- On a floured surface with a floured rolling pin, begin to roll out the first disk. As you roll, keep moving the dough gently and add more flour to the surface as needed. Roll from the center a few times in one direction, rotate the dough about a quarter turn, and roll in that direction a few times. Keep rolling and turning until you have a circle about 12 inches in diameter. Drape the dough gently over your floured rolling pin and unfold it over the pie plate.
- Press the dough over the bottom and up the sides of the pie plate. Leave the overhang until you’re ready to crimp the edge.
Apple Filling
- In a saucepan over low heat, combine the corn syrup, 3 tablespoons of butter, brown sugar, cornstarch, vanilla, the 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Heat until hot and butter is melted. Set aside to cool slightly.
- Prepare the apples and toss with lemon juice in a large bowl. Add the syrup mixture to the apples and then spoon them into the prepared bottom crust.
- Roll the second chilled disk of dough out as the first. Transfer to the filled pie pan and trim the overhang to about 1 inch. Fold the overhang under, creating a ropelike edge all around the pie; crimp as desired.
- Heat the oven to 375 F.
- Place a sheet pan or baking sheet on the oven rack.
Egg Wash and Baking Instructions
- Combine the egg yolk and milk; blend well. Lightly brush over the top crust. Cut several slits in the top crust to vent.
- Place the pie on the hot sheet pan or baking sheet.
- Bake the pie for 50 to 60 minutes, checking for over-browning at about 40 minutes. Fit the pie with a pie shield or make a foil ring to fit over the edge, if necessary.
- When the crust is nicely browned and apples are tender, remove the pie from the oven and let it cool completely on a rack.
