There really is no season in which an apple pie isn’t welcome. But throughout the holiday season, when apples are at their best, this dessert shines.
Apple pie (Serves 8)
For the crust you’ll need:
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cup shortening (like Crisco)
- 6 tablespoons cold water (more as needed)
For the filling you’ll need:
- 6 Honeycrisp or Granny Smith apples, peeled, cored and sliced
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon unsalted butter
- 1 egg
- Preheat the oven to 400 degrees.
- For the crust, combine the flour and salt in a large mixing bowl.
- Break the shortening up with your fingers as you add it to the bowl with the flour and salt. Keep breaking it up so that the shortening is combined into the flour mixture and is the size of peas.
- Sprinkle the 6 tablespoons of cold water overthe flour and toss with a fork.
- Push the flour to the sides of the bowl and keep adding cold water, little by little, until everything is combined. Then divide the dough in half, roll each into a ball, cover each with plastic wrap and place them both in the refrigerator.
- For the filling, toss the apples with the lemon juice. Then add the sugar, flour, brown sugar, cinnamon, and nutmeg. Toss until all the apples are coated.
- On a level and lightly floured surface, roll out one of the refrigerated balls of dough into a 12-inch circle. Then gently place that circle into a 9-inch pie plate. Very gently press the dough down into the plate so that all of the dough is touching the sides and bottom of the dish.
- Pour the apple mixture into the pie plate that is now lined with the dough.
- Cut the butter into little chunks and sprinkle them into the apple mixture.
- Grab the other dough ball from the refrigerator and roll it out the same way you did the first one. Then gently place it on top of the apple mixture.
- You’ll be able to feel the edge of the pie plate, even through the two layers of dough. All along the edge of the pie, press down with the flat side of a fork or use your finger to seal the edge of the pie. With a knife, cut around the outside of the now-sealed pie to remove the waste dough.
- Cut a few slits into the top of the pie. This will allow steam to escape as it cooks.
- Crack the egg into a small bowl, whisk it thoroughly, add a pinch of salt, and brush the top of the pie with the egg wash.
- Cover the pie with tin foil and place in the middle rack of the oven. Let it cook for 25 minutes.
- After 25 minutes, remove the tin foil and bake for an additional 25 minutes, or until the pie is golden brown.
- When it’s finished, allow the pie to cool for about 20 minutes before cutting into it.