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Mom's Apple Pie
Makes one double-crust 9-inch pie
Whether you prefer Dutch streusel, lattice-topped, or traditional butter-crusted, this delicious pie is packed with all the sweet, wholesome goodness of Thanksgiving.
- For the Crust:
- 2 1/2 cup unbleached organic all-purpose flour
- 1 teaspoon salt
- 2 tablespoon sugar
- 4 tablespoon organic, trans-fat free shortening
- 12 tablespoon unsalted butter, chilled and cut into 1/2 inch pieces
- 6 to 8 teaspoon ice-cold water
- Extra flour for dusting
- 1 egg white, lightly beaten
- For the Filling:
- 3 organic Granny Smith Apples, peeled, cored and quartered
- 5 organic McIntosh Apples, peeled, cored and quartered
- Juice from one lemon
- 2/3 cup plus 1 tablespoon sugar
- 2 tablespoon organic, unbleached flour
- 2 teaspoon cinnamon, ground
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice, ground
- 1/2 teaspoon salt
- 3 tablespoon maple syrup
Preheat oven to 425 degrees F. Place flour, salt, sugar, shortening in a food processor. Pulse until combined (about 10 to 12 seconds). Add half the butter, pulse until combined. Add the rest of the butter, pulse until combined. The mixture should resemble coarse cornmeal.
Sprinkle 4 to 6 teaspoons water over the flour. Pulse until mixture holds together and forms a ball. Add more water if needed. Remove from processor, pat into a round disk and wrap in plastic wrap. Refrigerate for at least one hour, or for up to 2 days.
Slice apples into 1/4-inch slices. Toss with lemon juice. Sprinkle with sugar, flour, spices and salt. Toss to coat evenly. Set aside.
Remove dough from refrigerator and divide in half. Sprinkle work surface with flour, as well as each piece of dough. Take half of the dough and form it into a disk. Place on work surface, and using a rolling pin roll out to a 11 to 13 inch circle. Roll the dough over the rolling pin, and unroll it onto the pie pan. Press dough gently into pan. Brush unbaked shell with egg white mixture.
Place filling in the shell. Drizzle with maple syrup. Repeat with other half of the dough. Roll the dough over the rolling pin, and gently unroll it over the filling. Use scissors to trim excess dough within a half inch of the pan. Tuck excess dough underneath itself, making it even with the pie pan.
Flute the edge of the crust, or use a fork to seal the crust. Use a sharp knife to create four, 2-inch vents in the top crust. Brush with egg whites and sprinkle with one tablespoon sugar.
Place on a baking sheet and bake for 25 minutes. Reduce heat to 375°F, and bake until golden and the filling is bubbling (about 30 to 35 minutes longer). Cool pie on cooling rack for at least 2 hours before serving.
For a crisper crust, lightly beat an egg white and brush it over the inside of the unbaked crust. The proteins in the egg white create a barrier between the filling and the pie shell, resulting in a flaky, crisper crust.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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