INGREDIENTS

PIE DOUGH

  • 440 g all-purpose flour

  • 6 ounces (75 g) confectioners’ sugar

  • 1/4 tsp salt

  • 8 ounces (200g) unsalted butter, cold and cubed

  • 5 tbsp vegetable shortening, cold and cubed

  • 1/3 cup ice water

  • 1 whole egg + 1 egg white for brushing

APPLE PIE FILLING

  • 2 lb (before cutting) Granny Smith apples (4-5 apples)

  • 2 lb (before cutting) Honeycrisp apples (3–4 apples)

  • 1 lemon

  • 1/2 cup (110g) unsalted butter

  • 6 tbsp all-purpose flour

  • 1/3 cup sugar

  • 2 tbsp raw honey

  • 1/2 cup (100g) light brown sugar, packed

  • 2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 vanilla pod

  • Turbinado or Demerara sugar for sprinkling

THE PERFECT APPLE PIE

This apple pie recipe is flawless. The buttery and flaky handmade crust has a caramelized surface, and the interior is filled with soft and delicious apples. Each apple slice is packed snugly into this pie, which is coated in an apple honey marinade, making each slice tall and loaded with fresh apples.

This traditional apple pie recipe will become your new favorite. Each slice is excellent because the center is delicate and tasty, and the crust is light and buttery.

PIE FILLING

PIE DOUGH

  1. In a double boiler, melt the butter while whisking it. Allow for a few seconds of cooling. Stir in the salt. Pour in the confectioners' sugar. Mix. Continue to mix while adding the flour in a steady stream. Take out the whisk and continue to stir with a spatula once the dough starts to come together. Mix in the baking powder. If it’s still too dry, add 1 tablespoon of water at a time until you reach the right consistency. Alternatively, if it’s too wet, add 1 tablespoon of flour at a time.

  2. Use your hands to bring the dough together, still keeping it inside the bowl.

  3. Split the dough in half and scoop each half onto two sheets of plastic wrap. Form both of them into disks, wrap them in plastic wrap, and refrigerate for at least 2 hours or overnight.

PIE FILLING

  1. Roll out your pie dough on a well-floured surface. For a 9-inch pie pan, roll it out to about 12 inches in diameter. Place it in your pie dish and allow the excess dough to hang over the edges, leaving them untouched for the time being.

  2. Preheat the oven to 425 degrees Fahrenheit. Apples should be peeled and cored. Vertically cut them in half. Arrange the apples in the pan, standing them upright. Fill in the gaps and fill up the center.

  3. Bake on the middle rack for 15 minutes at 425F, then drop to 350F and bake for 50–60 minutes. Check it every so often to make sure the top doesn’t brown too quickly. If it does, cover it with foil.

  4. When the edges are bubbling and the crust is a rich golden brown, it's done. Allow it to sit at room temperature for about an hour before serving.

  5. Serve it warm or at room temperature. Top with ice cream and enjoy!