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Classic Apple Pie



  • 3 lbs mixed apples (golden, McIntosh, Pink Lady)
  • 2/3 cups sugar
  • 2 tbs fresh lemon juice
  • 6 tbs unsalted butter
  • 1 tbs all-purpose flour
  • 1/2 tsp ground cinnamon
  • Pinch of ground cloves
  • Pinch of freshly grated nutmeg


  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup sugar, plus more for sprinkling
  • 1 tsp salt
  • 1/4 cup vegetable shortening
  • 1 stick cold unsalted butter, cut into 1/2 inch pieces
  • 2 large eggs


  1. Prepare the filling: Peel, halve and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tbs butter in a large skillet over medium-high heat. Add apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8-9 minutes. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely (The filling can be made up to 2 days ahead; cover and refrigerate.)
  2. Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-sized bits of butter. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour.
  3. Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2 inch deep dish glass pie plate. Add the filling, mounding it slightly, and dot with the remaining 2 tbs butter. Chill the pie while you roll the remaining dough into 12 inch round.
  4. Lay th dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.
  5. Preheat the over to 375. Place the pie on a baking sheet; bake until the crust is golden and the filing is bubbly. 55 yo 60 minutes. (Cover the edges with foil if they brown too quickly). Transfer to a rack and cook until set, 2 hours.