Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
DOUBLE CRUST
- Measure flour and salt together with whisk in mixing bowl. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork). Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls.
- Press into round discs, wrap in plastic wrap, and refrigerate while preparing apples and making filling. For more pie crust tips, please see our crust post.
- Line bottom oven rack with a foil-lined cookie sheet for drippings. Preheat oven to 425 degrees Fahrenheit.
APPLES
- Peel, core, and thinly slice apples.
- Toss apples with lemon juice and ½ tsp cinnamon in medium bowl. Cover and refrigerate while making filling.
FILLING
- Melt butter in saucepan over medium-low heat. Add flour and whisk until a paste forms. While whisking, add water, sugar, cinnamon, and nutmeg. Continue whisking until it boils. Turn heat to low and cook for 5 minutes.
- Remove from heat and let cool for a few minutes. Add to apples and mix gently.
ASSEMBLY
- Roll out both top and bottom crusts. The bottom crust should be slightly larger than the top.
- Place bottom crust in 9 inch pie pan (do not trim). Add apple filling and slightly mound center.
- LATTICE: Cut top crust into 10 even strips about ½ inch thick with pizza cutter. These strips will be used to make a lattice pattern. (Place 5 strips evenly spaced across pie. Bend every other strip back halfway. Place first perpendicular strip across center of pie. Lay strips back down. Fold back every other strip you didn’t fold back the first time. Place another perpendicular strip and repeat process until completed.) After lattice pattern is completed, roll edges of bottom crust over lattice and pinch. Flute edges and cover with foil to prevent burning (optional). Brush lattice with milk and sprinkle sugar on top.
BAKE
- Bake at 425 degrees F for 15 minutes. Then, reduce temperature to 350 degrees F and continue baking for 40-45 minutes or until apples are soft.
- Let pie cool for at least 4 hours prior to serving so juices can thicken.
STORAGE
- ROOM TEMP: Once the pie is completely cool, cover it loosely with aluminum foil or plastic wrap. You want to protect it from dust or pests, but you don't want to trap any residual humidity, which can make the crust soften. Store at room temperature for up to 2 days.
- FRIDGE: Once the pie is completely cool, wrap it more securely in plastic wrap or place it in a large, sealed container. The pie will last for up to 4-5 days in the refrigerator. Be aware that the crust will lose some of its crispness and become softer in the fridge. You can re-crisp it if you reheat it.
Notes
TOTAL TIME: Total time includes cooling so that pie filling can thicken.
FREEZE: To freeze pie, cool completely. Then, wrap in several layers of plastic wrap, a layer of heavy-duty aluminum foil, and place the fully wrapped pie inside a large, heavy-duty freezer bag. Label the pie with the date and freeze for up to 4 months.
