In this post, you will learn how to make Classic Apple Pie with Perfect Crust and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Classic Apple Pie with Perfect Crust.
- 2 tablespoons of butter
- 1 teaspoon tablespoon plus 1 cornstarch
- 1 egg, slightly beaten
- 2 cups of flour
- 6 Granny Smith Apples, peeled, cored, and sliced ¼ thick (approx. 8 cups)
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/4 cup light brown sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 teaspoon of salt
- 3/4 cup of shortening
- ice cold water
- 1/4 cup white sugar
- 1 teaspoon white vinegar
- Before you begin assembiling your ingredients, place a large glass of water into the freezer.
- Do not skip this step.
- In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt.
- Stir well and let sit will you make the crust.
- Get your glass of water from the freezer.
- Combine flour and salt in a medium sized bowl.
- Cut in the shortening.
- Place the egg and vinegar in a 1/2 cup, top up with the water from the freezer.
- Stir this into the flour mixture.
- Stir until a ball is formed.
- Shape into 2 small discs and wrap, place in the fridge for 30 mintes.
- Generously flour the surface and rolling pin.
- Beginning in the center of the disc of dough, roll out, lifting often to be sure it is not sticking to the counter.
- If you find it sticking, add a touch more flour to the counter.
- Once it is large enough to line a 9 inch pie plate either roll it lightly around the rolling pin or gently fold it into fouths and transfar to the pie plate.
- Be sure you have at least an half inch of dough over hanging the edge of the plate.
- Add the cornstarch to the apples and stir well to incorporate.
- Pour the bowl of apples into the pastry lined pie plate.
- Dot the surface with the butter.
- Roll out the second disc of dough, making sure it is large enough to cover the top including the half in dough overhang around the edges.
- Now you tuck the top layer of crust under the bottem layer of crust going completely around the whole pie.
- Crimp the edge if the crust with wither your fingers or a fork, being sure to not break through the dough.
- Be sure it is sealed well.
- With a paring knife make a few slits through the top crust, and sprinkle with a half teaspoon of sugar.
- Bake at 375 degrees for 60 minutes.
- Do allow to cool for at least an hour so the filling can set.
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