How to Make the Best Homemade Apple Pie Recipe

 Apple pie is a classic American dessert that is loved by people of all ages. It is made with a flaky pie crust and a sweet and tart apple filling. This recipe will show you how to make the best homemade apple pie that is sure to please everyone.

Ingredients:

For the pie crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces

1/4 cup shortening, chilled and cut into small pieces

1/4 cup ice water

For the filling:

6 to 7 cups peeled, cored, and thinly sliced tart apples (such as Granny Smith, Braeburn, or Jonagold)

1/2 cup sugar

1/4 cup packed light brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 tablespoon lemon juice

1 tablespoon unsalted butter, cut into small pieces

Instructions:

Make the pie crust: In a large bowl, whisk together the flour and salt. Add the butter and shortening and use your fingers to work them into the flour until the mixture resembles coarse crumbs. Drizzle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together.

Turn the dough out onto a lightly floured surface and knead briefly until smooth. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the filling: In a large bowl, combine the apples, sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and lemon juice. Toss to coat.

Preheat the oven to 425 degrees F (220 degrees C).

On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges to 1 inch overhang.

Pour the apple filling into the prepared pie crust. Dot with the butter.

Roll out the remaining dough into a 10-inch circle. Place the dough over the filling and trim the edges to 1 inch overhang. Fold the top and bottom crusts under and crimp the edges together.

Cut several slits in the top crust to allow steam to escape. Brush the top crust with milk or egg wash.

Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool completely before serving.

Tips:

For a flakier crust, chill the dough for at least 30 minutes before rolling it out.

If the dough is too dry, add a tablespoon or two of ice water. If the dough is too wet, add a little more flour.

Don't overcrowd the pie with apples. The apples should be in a single layer, with no more than 1/2 inch of space between them.

If the top crust starts to brown too quickly, cover it with foil for the last 15 minutes of baking.

Serve the pie warm or at room temperature. Enjoy!