A number of years ago I earned the nickname “Pie Nancy” when my husband worked at a state agency where a number of his co-workers also had spouses named Nancy. It doesn’t take much imagination to figure out how I earned the nickname…I used to send pies into work with him. I love to bake, but my waistline doesn’t love it as much, so I generally like to share.
Every year for Thanksgiving, it is mandatory in my family that I make a pumpkin pie and an apple pie. I have always made a pretty good apple pie, but one year I ran across a recipe in Bon Appetit that recommended mixing Golden Delicious and Granny Smith apples. This is the key to a fantastic apple pie, the combination of the sweet and tart apples adds an extra dimension. For an extra bit of richness, a splash of vanilla takes it over the top.
I stick with my classic double crust recipe for any fruit pie as I like the flaky, yet sturdy texture that stands up well to juicy fruit fillings.
Classic Double Apple Pie
- 3 cups flour
- 1 teaspoon salt
- 1 cup shortening
- 8 – 10 tablespoons ice cold water
Place rack in center of oven and preheat to 375 degrees.
In large bowl, mix flour and salt. Cut in shortening with pastry cutter or two forks until mixture forms clumps the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. The amount of water that you use will greatly depend on the temperature and humidity, so don’t worry if you need more or less water than listed. The key is to make sure that the dough is completely moistened without using too much water. If this is your first time making a crust, err on the side of more water as it will be much easier to handle. Over time, you will be able to “feel” when you have enough water. Form dough into a ball and divide in half.
Turn half the dough out onto a floured work surface and cover the other half. Roll out the dough using a well flouring rolling pin frequently flipping the dough and re-flouring your work surface and rolling pin to prevent sticking. The goal is to roll it out to a circle that is about 12 inches in diameter. Fold the dough over the rolling pin and lay over a 9″ deep dish pie plate, using the rolling pin to position the dough. Fit into pie plate, pressing together any tears that may have occurred.
- 5 cups Granny Smith apples, peeled, cored, thinly sliced (about 4 large apples)
- 5 cups Golden Delicious apples, peeled, cored, thinly sliced (about 5 large apples)
- 3/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon
- 1/2 teaspoon vanilla extract
- 1 tablespoon all purpose flour
Combine all filling ingredients in large bowl, tossing well to incorporate. Let stand at least 15 minutes to allow juices to develop.
Place dough in prepared pie dish. Spoon in filling; dot with butter (approx. 2 tbsp). Roll out remaining dough to 13-inch round. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Cover edges with foil and bake at 375° for 30 minutes. Remove foil and continue baking for an additional 45 minutes until crust is golden brown.
Cool at least 2 hours, even better if make the night before as it allows the filling to set. Serve with freshly whipped cream or ice cream.