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The Spruce / Cara Cormack
Nutrition Facts (per serving) | |
---|---|
360 | Calories |
19g | Fat |
45g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 360 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 8g | 38% |
Cholesterol 12mg | 4% |
Sodium 272mg | 12% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 2g | 9% |
Total Sugars 20g | |
Protein 3g | |
Vitamin C 0mg | 1% |
Calcium 25mg | 2% |
Iron 2mg | 9% |
Potassium 123mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This Granny Smith apple pie is exactly what you picture when you hear the words "apple pie." The crust is buttery with a crackly sugar topping, and the filling is full of sweet-tart, juicy apples.
Granny Smith apples are great for pies because they hold their shape well while baking, are easy to find in grocery stores, and give the filling an unmistakable sweet-tart flavor. In fact, pie-making may be the best use for Granny Smiths. If you can't find the bright green apple or if you prefer your filling to be sweeter, look for apple varieties such as Gala, Pink Lady, or Honeycrisp.
Serve slices of warm or cooled pie with vanilla or cinnamon ice cream or sweetened whipped cream.
Ingredients
For the Pie Crust:
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2 2/3 cups all-purpose flour
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1 teaspoon fine salt
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1 cup shortening
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1/2 cup plus 2 tablespoons cold water
For the Apple Pie Filling:
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6 cups peeled, cored, and sliced Granny Smith or other tart apples
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1 cup brown sugar, packed
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2 tablespoons all-purpose flour
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1 tablespoon lemon juice
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1/2 teaspoon fine salt
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1 tablespoon unsalted butter, cold
For the Top Crust:
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1 to 2 tablespoons milk, for brushing on the pie
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Coarse sugar, optional
For Serving:
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Vanilla ice cream, optional
Steps to Make It
Make the Pie Crust
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Gather the ingredients.
The Spruce / Cara Cormack
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In a large bowl with a wire whisk, stir together the flour and salt. Place this bowl in the refrigerator, along with the measured shortening and measured water. Chill all of these ingredients for at least 1 hour before proceeding.
The Spruce / Cara Cormack
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Remove the flour mixture and shortening from the refrigerator. Cut the shortening into the flour either using a pastry blender, 2 knives in a scissor fashion, or a food processor.
The Spruce / Cara Cormack
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Remove the water from the refrigerator and add 1/2 cup to the flour-shortening mixture; process until the mixture forms a ball. If necessary, add up to 2 more tablespoons of water. If too much water is added, add a little flour at a time until a smooth dough results.
The Spruce / Cara Cormack
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Divide the pie pastry in half, making 2 discs; wrap each in plastic wrap, and place in the refrigerator.
The Spruce / Cara Cormack
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Flour your work surface and the rolling pin. Have a small bowl of flour on the counter in case more is needed. Just remember, too much flour will make a tough pie crust pastry. Overworking the dough also will make it tough.
The Spruce / Cara Cormack
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Remove 1 disc of pastry from the fridge. Rolling from the center of the pastry out toward the edges, make a circle 2 inches wider than the pie plate when inverted.
The Spruce / Cara Cormack
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Roll the dough onto the rolling pin. Unfurl it over the pie plate and pat it into the pan. Trim the edge so it is even with the pie plate rim.
Make the Filling
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Gather the ingredients. Preheat the oven to 425 F.
The Spruce / Cara Cormack
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Place the apple slices in a large bowl. Add the brown sugar, flour, lemon juice, salt, cinnamon, and nutmeg. Stir to coat the apples completely with the brown sugar mixture.
The Spruce / Cara Cormack
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Pour the apple mixture into the pie shell. Cut the butter into small squares and scatter them over the apples.
The Spruce / Cara Cormack
Assemble and Bake the Pie
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Remove the second disc of dough from the refrigerator and roll it in the same way as the first. Lay it over the apples; the top should have a 3/4-inch overhang. Seal the top crust to the bottom crust by folding the overhanging dough under the edge of the bottom crust. Flute the edges as desired. Cut slits into the top to vent the steam.
The Spruce / Cara Cormack
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Use a pastry brush to paint the top crust with the milk. Sprinkle the sugar over the top, if desired. Bake the pie for 15 minutes.
The Spruce / Cara Cormack
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Remove from the oven and cover the outside edge of the crust with foil to prevent it from burning.
The Spruce / Cara Cormack
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Return to the oven and finish baking the pie for another 25 to 30 minutes or until the crust is golden brown and the juices are bubbling. Test the tenderness of the apples by inserting a slender, sharp knife through the steam hole. If the pie is browning too quickly, loosely cover the top with aluminum foil and bake until done.
The Spruce / Cara Cormack
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Remove from the oven and allow to cool for at least 20 minutes on a wire rack to serve the pie warm. For the best-looking slices, let the pie cool completely on a wire rack before cutting.
The Spruce / Cara Cormack
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Top with a scoop of ice cream, if desired, and enjoy.
Tip
The high oven temperature used for this recipe helps to prevent a soggy bottom crust. To further avoid any sogginess, once you line and fill your pie pan, work quickly to get it in the oven. You can also position your oven rack low so that the bottom crust gets plenty of heat.
Should You Cook Your Apples Before Putting Them In Pie?
While some recipes call for cooking apple pie filling on the stovetop first, it's not necessary. Slice your apples thin, toss with sugar, flour, and spices, and bake. They'll be tender without losing their shape.