Description
This timeless American dessert features a flaky, buttery pastry crust filled with tender, cinnamon-spiced Granny Smith apples. By utilizing a precise ratio of shortening and butter, this pie achieves a professional, golden-brown crust. Macerating the apples beforehand ensures a perfect structural integrity, preventing a soggy bottom and delivering concentrated, vibrant fruit flavor in every slice. It is the perfect centerpiece for any gathering, balancing tart and sweet notes for a satisfying, classic finish.
Ingredients
6 cups Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
2.5 cups all-purpose flour
1 cup cold unsalted butter
0.75 cup granulated sugar
1 tbsp ground cinnamon
1 tbsp lemon juice
Pinch of salt
Ice water as needed
Instructions
Whisk the flour and a pinch of salt in a large mixing bowl.
Cut the cold butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough just holds together.
Divide the dough into two disks, wrap in plastic, and refrigerate for at least one hour.
Toss the sliced apples with sugar, cinnamon, and lemon juice in a large bowl.
Let the mixture sit for 20 minutes and drain the excess liquid.
Roll out the bottom crust and line a pie dish.
Fill with the prepared apple mixture.
Roll out the top crust, cover the pie, and seal the edges.
Bake at 375F until golden brown and the filling is bubbling, approximately 60 minutes.
Notes
Ensure the butter is kept as cold as possible to achieve a flaky crust. Draining the apple juices is crucial for maintaining a crispy bottom crust. Serve warm with vanilla ice cream if desired.
- Prep Time: 45
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg