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A fresh baked apple pie sliced into so you can see the filling.

Classic Apple Pie

This classic homemade apple pie is packed full of juicy apples inside of the best pie crust you'll ever make.
Course Dessert
Cuisine American
Prep 15 minutes
Cook 2 hours 45 minutes
resting time 1 hour 45 minutes
Total 3 hours
Servings 8 servings
Calories 402 kcal
Author Michelle

Ingredients

For the Crust

  • cups all-purpose flour, divided
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into ¼-inch slices
  • ½ cup chilled solid vegetable shortening, cut into 2 pieces
  • 4 tablespoons vodka cold
  • 4 tablespoons ice water

For the Filling

  • ¾ cup granulated sugar
  • 2 tablespoons instant tapioca
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • teaspoon ground allspice
  • 2 pounds McIntosh apples about 4 medium apples, peeled, cored and sliced ¼-inch thick
  • pounds Granny Smith apples about 3 medium apples, peeled, cored and sliced ¼-inch thick
  • 1 tablespoons lemon juice
  • 1 egg white beaten lightly
  • 1 tablespoon granulated sugar for topping

Directions

  1. Make the Crust: Process 1½ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining 1 cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
  2. Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
  3. Remove one disk of dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.
  4. Prepare and Bake the Pie: Adjust oven rack to lowest position, place rimmed baking sheet on rack, and preheat oven to 500 degrees F.
  5. In a large bowl, whisk together the sugar, tapioca, salt, nutmeg, cinnamon, and allspice. Add the apples and lemon juice and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle.
  6. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to ½-inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.
  7. Place pie on heated baking sheet, lower oven temperature to 425 degrees F, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature before serving, about 4 hours.

Recipe Notes

  • You can substitute Empire or Cortland apples for the Granny Smith apples.
  • Freeze the unbaked pie for two to three hours, then cover it with a double layer of plastic wrap, and return it to the freezer for no more than two weeks. To bake, remove the pie from the freezer, brush it with the egg wash, sprinkle with sugar, and place directly into a preheated 425 degree oven. After baking it for the usual fifty-five minutes, reduce the oven to 325 degrees, cover the pie with foil so as not to overcook the crust, and bake for an additional twenty to twenty-five minutes.

Nutritional values are based on one serving

Nutrition Facts
Classic Apple Pie
Amount Per Serving
Calories 402 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 45mg15%
Sodium 375mg16%
Potassium 265mg8%
Carbohydrates 83g28%
Fiber 5g21%
Sugar 44g49%
Protein 5g10%
Vitamin A 630IU13%
Vitamin C 9.8mg12%
Calcium 24mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.