Classic Apple Pie
Prep time
Cook time
Total time
My favorite classic apple pie - no fuss, just caramely, cinnamony apples and a rich, buttery crust.
Serves: 10-12 slices
For the Crust:
  • 3 ¾ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, COLD (NOT room temperature), cut into pieces
  • ¾ cup shortening, COLD (NOT room temperature), cut into pieces
  • ⅔ cup ice water, plus more as needed
  • 3 teaspoons distilled white vinegar or vodka
  • 1 egg + 1 teaspoon water, beaten
  • sanding or raw sugar, for decoration (optional)
For the Apple Filling:
  • 4-5 large apples, peeled and thinly sliced
  • 1 cup brown sugar
  • ⅓ cup all-purpose flour
  • 2 tablespoons cornstarch (optional)
  • 2 teaspoons cinnamon
  • ¼ teaspoon kosher salt
  • juice of half a lemon
  1. Whisk together the flour, sugar, and salt in a large bowl. Add in the chopped pieces of cold butter (cold is essential for a flaky pie crust), then the cold shortening. Blend together with your hands (or, alternatively, a food processor) until you have coarse crumbs (it doesn’t have to be perfect). You can use a pastry cutter, too, if you like.
  2. Place the dough back into the fridge for 15 minutes or so, so it stays cold. I don't always do this if I'm short on time, but if you can spare the minutes, it helps the dough a lot. Mix together the water and vinegar or vodka in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated and the dough forms into a nice ball. You may not need all of the water. It might seem a bit too wet at this point, but it will dry up while it sits in the fridge.
  3. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight (obviously, overnight is best - I sometimes let this dough sit for 36 hours). Be sure to let your dough sit out at room temperature for 10 minutes or so before you start to roll it out.
  4. When you're ready to bake, preheat your oven to 400 degrees F. Slice your apples and toss them with your sugar, flour, cornstarch, cinnamon, salt and lemon juice. Set aside.
  5. Generously flour a work surface, then roll out one ball of pie dough, large enough to fit inside of your pie dish. Cut off any excess dough, then use a small spoon to crimp the edges of the dough around the dish (see the photo above). Pour your apple filling into the prepared pie crust. Roll out your next ball of dough. Here, you can make decorative leaves like I did with a small paring knife (which doesn't take as much time or patience as you might think, but it is an extra step), or you can just roll out the crust and use a spoon to crimp it to the edges of the dish, sealing it with the bottom pie crust layer. It's really up to you.
  6. Brush the top layer with your combined beaten egg and water, then sprinkle with sanding or raw sugar, if you have it. Place the pie in the oven, then turn the temperature down to 375 degrees F. Bake for 50-60 minutes, until the crust is golden and the apples are bubbling. Allow to cool on a cooling rack for at least 30-60 minutes before slicing and serving.
Recipe by The Crepes of Wrath at