Perfect Apple Pie




8 Servings


  • 2 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup vegetable shortening
  • 5 tbsp butter, chilled
  • 4 to 5 tbsp cold water
  • 4 cups granny smith apples, peeled and sliced
  • 4 cups McIntosh apples, peeled and sliced
  • 1/3 cup granulated sugar
  • 1/3 cup firmly packed brown sugar
  • 1 tbsp cornstarch
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • 1 tbsp sugar
  • 1 egg white


  1. In a large bowl, combine flour and 1/2 tsp salt.
  2. Cut vegetable shortening and butter into flour mixture until crumbly.
  3. Gradually stir in water, mixing until dough binds when pressed between fingers. Form dough into two balls, one slightly larger than the other; wrap and refrigerate.


  1. Preheat oven to 425 degrees.
  2. Mix sugars, cornstarch, cinnamon, salt and nutmeg and coat apples well.
  3. Roll out the smaller ball of dough and place on the bottom of a pie pan.
  4. Mound coated apples into bottom of the unbaked pie shell.
  5. Roll out the larger ball of dough and place onto pie shall and apple mound, making some decorative slits for steam to escape.
  6. Glaze with egg white and sugar.
  7. Wrap a strip of tin foil around the edge of the pie (leaving the top open, this is just to stop the crust from burning) and bake at 425 for 25 minutes.
  8. Remove foil and reduce oven temperature to 375 degrees and bake for another 30 minutes or until pie is a deep golden brown.
  9. Let cool to room temperature, and reheat if desired.

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