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Apple Pie Recipe

An apple pie without a lot of butter and starch in the filling. You'll really taste the apples in this one.
Prep Time3 hrs
Cook Time45 mins
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness



  • 2 3/4 cups all-purpose flour 12.5 oz, pus extra for pastry mat
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 12 tablespoons unsalted butter cold
  • 4 tablespoons of shortening regular or butter flavored non-hydrogenated
  • 8 tablespoons of ice cold water plus more if needed


  • About 3 1/2 pounds of apples –I use all kinds but always include some Granny Smiths
  • 2 tablespoons lemon juice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon vanilla
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon kosher salt

Egg Wash:

  • A little bit of egg white or yolk mixed with a little bit of cream
  • Coarse sugar or vanilla sugar


  • Mix the flour, sugar and salt together in a mixing bowl and put in the freezer for about 20 minutes. If you are short on time you can skip this, but it's always good to keep the ingredients cold.
  • Pour mixture into a food processor and pulse to mix. Add butter and shortening and pulse to make a coarse meal. Pour mixture back into mixing bowl. Alternatively, you can do all of this one one mixing bowl with a pastry cutter or your fingers.
  • Add water 2 tablespoons at a time and stir with a heavy duty scraper until dough holds together when pinched. Empty pie dough onto a flat surface and divide in half. Shape each half into a tight disc and wrap in plastic. Chill for an hour or until ready to use.
  • On a floured surface, roll out one disc to make a 12 inch circle. Place in the bottom of a deep dish 9” deep dish pie plate. Don’t crimp or press down the edges quite yet. Chill dough-lined pie plate while you prepare the apples.
  • Peel, core and cut the apples into fairly thin slices.
  • In a large mixing bowl, toss the apples with lemon juice, cinnamon, vanilla, sugar, flour and salt. Transfer apple slices to dough-lined pie dish, pressing them down flat as you pack them into the dish.
  • Roll the second section of pie dough out to a large circle on a lightly floured surface and cut it into 1 inch strips. Build lattice on a parchment lined baking sheet and freeze until stiff. When stiff, plop the lattice on the pie crust and allow the dough to thaw somewhat so that it bends into the shape of the pie. Tuck it under the edges.
  • Brush with egg mixture and sprinkle with sugar.
  • Set pie on a rimmed baking sheet to catch drips and bake at 425 for 20 minutes. Reduce heat to 375 and bake another 30 minutes or until pastry is flaky and cooked through. Note: If your crust has already browned after first 20-30 minutes, lay a sheet of foil over it.
  • Remove pie from the oven and let cool for at least two hours before cutting and serving.


These days I usually make the crust without a food processor. One trick is to shred the cold butter with a hand held grater. If you shred the butter, you won't have to work the flour/fat mixture very much to get it to the coarse stage. I typically shred the butter, tossing flour over it as I shred, then add the shortening, then work it all together gently with my fingers.