Apple Pie Recipe | King Arthur Baking

To make the crust: In a medium bowl, whisk collectively the flour and salt.

Work throughout the shortening until the mix is evenly crumbly. Dice the butter into 1/2″ objects, and scale back into the mix until you have acquired flakes of butter the scale of a dime.

Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough. When the dough is moist enough to hold collectively when you squeeze it, swap it to a bit of wax or parchment paper. It’s OK if there are some dry spots throughout the pile. Use a sprig bottle of water to flippantly spritz these areas; that strategy chances are you’ll add merely enough water to convey the dough collectively with out making a moist spot.

Fold the dough over on itself three or 4 cases to convey it collectively, then divide it into two objects, one about twice as big as the alternative. The larger piece could be the bottom crust; the smaller piece, the very best crust. Pat each little bit of dough proper right into a disk about 3/4″ thick.

Roll each disk on its edge, like a wheel, to wash out the perimeters. This step will assure your dough will roll out evenly, with out various cracks and splits on the sides later. Wrap in plastic and refrigerate for half-hour sooner than rolling.

Preheat the oven to 425°F.

Calmly grease a 9″ pie pan that could be a minimal of 1 1/2″ to 2″ deep; within the occasion you utilize the shallower chance, the pie will doubtless be further domed.

To make the filling: Combine the sliced apples and lemon juice in an enormous mixing bowl.

In a small bowl, whisk collectively the sugar, flour, cornstarch, salt, and spices. Sprinkle the mix over the apples, and stir to coat them. Stir throughout the boiled cider (or apple juice focus) and the vanilla.

To assemble the pie: Roll the larger piece of pastry proper right into a 13″ circle. Change it to the prepared pan, and trim the perimeters in order that they overlap the rim of the pan by an inch all one of the simplest ways spherical.

Spoon the apple filling into the pan. Dot the very best with the diced butter.

Roll out the remaining pastry to an 11″ circle. Fastidiously place the pastry over the apples. Carry the overhanging bottom crust up and extreme crust, pinching to seal the two and making a decorative crimp. Prick the crust all through with a fork, to allow steam to flee. Or scale back decorative vent holes, if desired. Alternatively, chances are you’ll weave a lattice.

For extra crunch and shine, brush the very best crust with milk (or an egg white crushed with 1 tablespoon of water), and sprinkle with coarse glowing sugar. Place the pie throughout the fridge for 10 minutes to company up the crust whereas the oven finishes heating.

Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes further, until you see the filling effervescent contained within the pie (and perhaps dripping onto the parchment). Study the pie after half an hour of baking time, and cover the perimeters with foil or a pie defend to keep up them from browning too shortly, if necessary.

When the pie is accomplished — you could see the filling effervescent vigorously, each throughout the sides, or by means of any decorative vents — take away it from the oven.

Cool the pie absolutely sooner than slicing — truly. Decreasing any fruit pie that’s nonetheless warmth is a messy enterprise. The filling continues to thicken as a result of the pie cools, and within the occasion you scale back it too rapidly it’s going to run out throughout. It’s increased to bake the pie upfront, cool it absolutely, then warmth each slice as wished after it has been scale back.

Retailer any leftover pie, flippantly coated, at room temperature for a variety of days. Freeze for longer storage.