Featured Other Desserts Pie Recipes

Classic Apple Pie

November 14, 2020

Nothing like warm apple pie, topped with ice cream, on a cool November Saturday afternoon, to end the week. Except i got my wisdom tooth removed and can only enjoy the ice cream

Apple Pie

Course Dessert


Pie Crust

  • 170 g very cold butter cut into squares 12 tbsp
  • 1/3 cup very cold shortening such as crisco, mazola, samne basically
  • 3 cups all purpose flour
  • 1 tsp salt 1
  • 1 tbsp sugar + more to sprinkle
  • 6-8 tbsp ice cold water

Apple Pie Filling

  • 2 tbsp lemon juice
  • 5 large apples, peeled, cored and sliced (not too thin)
  • 2/3 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter
  • 1/2 tsp ground cinnamon
  • pinch of ground nutmeg
  • 1 egg beaten with 1 tbsp cream egg wash



  • Prepare the butter and shortening mix and put them in the freezer while you prep the rest of the ingredients
  • In a food processor (can be done by hand) pulse the dry ingredients a few times. Add the cold butter and shortening and pulse them around 10 times until the butter looks like pieces of peas
  • While machine is still on, add the cold water one tbsp at a time until dough forms a ball
  • Dump it onto a floured surface, form into a ball, wrap with plastic film and refrigerate for a minimum of 30 min


  • Put the lemon juice in a medium bowl. Peel, halve, and core the apples
  • Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugars and toss to combine evenly
  • In a large pan, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Add the spices
  • Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes
  • Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible
  • Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes
  • In a medium bowl, toss the apples with the reduced juice. Set aside to cool completely


  • Divide dough into two halves, keeping one half in fridge while you roll the other
  • On a floured surface, roll the chilled dough into a round circle and place it into the pie dish
  • Make sure you keep some of the edges, don't cut it to the rim
  • Crimp or decorate the way you want it to be
  • Add the filling making sure it is at room temperature or else your pie dough will melt
  • Get the other dough and decorate your pie the way you want, you can do a lattice or simply just cover it
  • Brush with egg wash and sprinkle with sugar
  • Chill in fridge while the oven preheats to 200C
  • Bake for 25-30 min, if the sides start burning cover with aluminum foil. You want it to be a golden brown


You can replace shortening with butter

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