Unbelievable Homemade Apple Pie
This recipe has never failed me, or the first or second Yankee Chefs. Although they used McIntosh apples almost exclusively, I love the bite Cortlands give, as well as the superb flavor and texture of this pie. And I think you will too.
For 8 Serving(s)
- 2 1/2 cups flour
- 1 cup cold vegetable shortening
- 5 tablespoons ice cold water
- 1 beaten egg
- 1 teaspoon lemon juice
- 5 -6 Cortland apples*
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon each allspice and nutmeg
- 3 tablespoons butter or margarine, diced
Unbelievable Homemade Apple Pie Directions
- In a food processor, add flour and shortening. Pulse until mixture is granular. Add remaining crust ingredients and continue pulsing until dough comes together, adding additional water if needed, see NOTE. Divide the dough in half.
- Liberally flour a work surface and roll each dough ball out until it is at least an inch larger than your pie pan. Line pie pan with one crust, leaving the excess hang over the side of pan.
- Meanwhile, preheat oven to 350-degrees F. Peel, halve, core and thinly slice apples into a large bowl. Add sugar, cornstarch, cinnamon, allspice and nutmeg. Toss well and empty into pie crust, moving apple slices around to fill shell as compact as you can. Evenly distribute the diced butter over the top and cover with remaining crust.
- With your two thumbs together, press and seal crust all around the pie, cutting off excess dough that is hanging after crimping.
- Spoon cream over the top and rub it evenly over the top crust. Vent by slashing inch-long cuts into the top crust(I simply, and classically, cut a fleur de lis design on top as our foremothers did).
- Bake 45-50 minutes, or until crust is golden brown and the apple mixture is bubbling at any opening you have created in crust. Remove from oven to cool slightly before cutting to serve. And don't forget the classic wedge of extra sharp Cheddar cheese.
- NOTE: You can also simply use your fingertips, working in the shortening until it is well incorporated into the flour. Add remaining ingredients, continuing to work the dough with fingertips until a smooth dough is formed.
- * I know, I can hear it now not only from you, but my Dad and grandfather, both superb New England chefs and the first and second Yankee Chefs. "NO MCINTOSH APPLES?" Yes, I make apple pies with McIntosh once in a while, but I find that the softness of these Yankee favorites are just a tad TOO soft. I use harder apples so that the shapes of the cut pieces remain intact. I find Cortlands are a perfect pie apple, along with Jonagold, Fugi, Braeburn and Rome apples.