Classic Apple Pie

Say goodbye to gloppy fruit pies. The apples are sweet, crisp, and wrapped in a delightfully flaky crust. You'll never go back to store-bought.

Classic Apple Pie

For the crust

•  2 1/2 cups flour
• 1/2 tsp salt
• 1 tsp cinnamon
• 10 tbsp butter, chilled and diced
• 1/2 cup vegetable shortening, chilled and diced
• 1 tsp vanilla extract
• 4-6 tbsp ice water

For the filling

• 3 large Granny Smith apples, peeled and sliced
• 3 large Golden Delicious apples, peeled and sliced
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 tsp cinnamon
• 1 tbsp flour
• 1 tbsp half & half

To prepare the crust, add the flour, salt and cinnamon to a food processor. Pulse once or twice. Add the butter and shortening. Pulse until the mixture resembles course sand. Add the vanilla and the water one tablespoon at a time. Pulse until the mixture begins to clump. Turn the dough out onto the counter and form two equal disks. Wrap in plastic and chill for at least 1 hour or up to 1 day. 

To prepare the filling, combine the apples, sugars, vanilla, lemon juice, and cinnamon in a large bowl. Allow the mixture to sit for 10 minutes. Add the flour. 

Preheat oven to 400F.

Grease your pie dish. Remove one dough disk from the fridge and place on a lightly floured surface. Using a rolling pin, roll out to about a 12 inch round. Gently transfer the dough from the counter to the pie dish. Roll out the second dough disk into a 12 inch round. Spoon the apples into the pie dish, being careful not to ladle in too much of the syrup. Drape the dough over the filling. Seal the top and bottom crusts together gently. Trim the dough so that there is about a 1/2 inch overhang. Fold the overhang under on the lip of the pie dish. Crimp the edges using your fingers. Brush the pie with the half & half. Cut three small steam vents in the center of the pie. Place the pie on a baking sheet.

Reduce the temperature of the oven to 375F, and immediately place the pie in the oven. Bake for about 2 hours. If the crust is browning too quickly, cover pie with aluminum foil. Cool for at least 30 minutes before serving. 

Serves 8

Notes from the Chef:

-Don't you dare use a store bough crust; I promise you this is worlds better

-Serve with ice cream or whipped cream or both!