Total Steps
19
Ingredients
16
Tools Needed
8
Ingredients
- 6-7 apples Granny Smith Apples, peeled, cored, and sliced ¼ thick
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt (for filling)
- 2 tablespoons butter
- 4 teaspoons cornstarch
- 2 cups flour
- 1 teaspoon salt (for crust)
- 3/4 cup shortening
- 1 egg egg, slightly beaten
- 1 teaspoon white vinegar
- as needed ice cold water
- 1/2 teaspoon sugar (for sprinkling)
Instructions
Step 1
Place a large glass of water into the freezer.
Step 2
In a large bowl, combine the sliced apples, white sugar, light brown sugar, lemon juice, ground cinnamon, nutmeg, and salt. Stir well and let sit while you make the crust.
Step 3
Get your glass of water from the freezer.
Step 4
Combine flour and salt in a medium-sized bowl.
Step 5
Cut in the shortening.
Step 6
Place the egg and vinegar in a 1/2 cup measuring cup, then top up with the ice cold water from the freezer.
Step 7
Stir this liquid mixture into the flour mixture. Continue stirring until a ball is formed.
Step 8
Shape the dough into 2 small discs and wrap them. Place in the fridge for 30 minutes.
Step 9
Generously flour a surface and a rolling pin.
Step 10
Beginning in the center of one disc of dough, roll it out, lifting often to ensure it is not sticking to the counter. If you find it sticking, add a touch more flour to the counter.
Step 11
Once the dough is large enough to line a 9-inch pie plate, either roll it lightly around the rolling pin or gently fold it into fourths and transfer to the pie plate. Ensure at least a half-inch of dough overhangs the edge of the plate.
Step 12
Add the cornstarch to the apples and stir well to incorporate.
Step 13
Pour the apple filling into the pastry-lined pie plate.
Step 14
Dot the surface of the apple filling with butter.
Step 15
Roll out the second disc of dough, making sure it is large enough to cover the top of the pie, including the half-inch dough overhang around the edges.
Step 16
Tuck the top layer of crust under the bottom layer of crust, going completely around the whole pie. Crimp the edge of the crust with either your fingers or a fork, ensuring it is sealed well and not broken through the dough.
Step 17
With a paring knife, make a few slits through the top crust and sprinkle with a half teaspoon of sugar.
Step 18
Bake at 375 degrees for 60 minutes.
Step 19
Allow to cool for at least an hour so the filling can set.