Any baking apple will work in this recipe, but in my opinion the Granny Smith apples I called for make the best pie. They are also very easy to find at the market.
Makes 1 Pie
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour, 40 minutes
- For the crust:
- 3 cups flour
- 1 tsp salt
- 3/4 tsp baking powder
- 2 tbsp brown sugar
- 1/2 cup ice cold butter, cut into 1/2-in pieces
- 1/2 cup vegetable shortening
- 1 tbsp vegetable oil
- 6 tbsp cold milk
- For the filling and final assembly:
- 6-9 Granny Smith apples (depending on size)
- 1/4 cup orange juice
- 1 cup white sugar
- 1/4 cup cornstarch
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 2 tbsp butter
- 1 egg, beaten
For the crust:
- Sift the flour and baking powder together into a large bowl. Add the salt and brown sugar. Using a pastry cutter, cut in the shortening and butter until the mixture has a dry, crumbly texture and the pieces of butter are the size of small peas.
- Dizzle the oil in, and then the milk, one tablespoon at a time, mixing with a fork after each spoonful. Once the milk has been added, form the dough into a ball with your hands and divide in two. Refrigerate for 30 minutes to rest before While it's resting prepare the filling.
The filling and final assembly:
- Preheat oven to 375 degrees F.
- Peel and cut the apples into 1/4-inch slices. Toss the apple with the orange juice and mix well. Add the remaining ingredients, except the butter and egg, and mix until well combined.
- Roll half the dough on a lightly floured surface to form the bottom crust. It should be about 1/4-inch thick. Place into the bottom of a 10-inch pie pan.
- Pour the apple mixture into the bottom crust and pack in firmly and evenly. Dot the top of the apples with 2 tbsp of butter. Roll second half of the dough and cover with the top crust; pinch the edges with your fingers so that both crusts are sealed all the way around the pan. Some like to go around the edge with a fork to make a design and help seal the dough, while others like to "crimp" the edge using their fingers to make the traditional scalloped edge.
- Poke a few holes with a fork in the top crust so the steam can escape. Brush the top crust with the beaten egg to help give a nice browned finish.
- Bake for 1 hour, or until the crust is nicely browned. If the crust begins to browns too quickly, cover with foil. Let cool to room temperature before serving.