Name: Apple Pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 Slices
Ingredients: 2 tbs freshly squeezed lemon juice; 3 lb baking apples like Golden Delicious (Cortland, or Mutsu); 2/3 cup sugar (plus more for sprinkling on the pie); 1/4 cup unsalted butter; 1/4 tsp ground cinnamon; Generous pinch of ground nutmeg; 1 large egg (lightly beaten); 12 tbs Very cold, unsalted butter (1 1/2 sticks); 3 cups all-purpose flour; 1 tbs sugar; 1 tsp kosher salt; 1/3 cup very cold vegetable shortening (such as Crisco); 1/2 cup ice water: you will use less.

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What could be better than a fresh — out of the oven — apple pie? Almost nothing. I’ve always wanted to make a fancier crust and I finally did! I ordered a few neat pastry stamps and was ready to give it a go. How do you think it came out?

Apple Pie

A creative take on a classic.

Course Dessert

Cuisine American

Keyword apple pie

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 8 Slices

Calories 183 kcal

Author jkanell

Ingredients

Ingredients:

For the Filling:

2 tbs freshly squeezed lemon juice
3 lb baking apples like Golden Delicious Cortland, or Mutsu
2/3 cup sugar plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 tsp ground cinnamon
Generous pinch of ground nutmeg
1 large egg lightly beaten

For the Pie Crust:

12 tbs Very cold, unsalted butter 1 1/2 sticks
3 cups all-purpose flour
1 tbs sugar
1 tsp kosher salt
1/3 cup very cold vegetable shortening such as Crisco
1/2 cup ice water: you will use less.

Instructions

INSTRUCTIONS:

Preheat oven to 350 F.
Peel, core and slice your apples, then toss with the lemon juice.
Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
Roll your chilled pastry dough out onto a mat then transfer to some plastic wrap. You don't want it to stick and all of that butter melts fast!
This is the cool pie crust stamp I bought to get a perfect but easy lattice top.
Press the stamp firmly onto your pastry round.
Flip it upside-down to make sure all of the diamonds are cut through.
Now add your filling to the dish. I chilled mine so it wouldn't melt the pastry dough.
Now align the stamp over your dish, release and trim the edges.
This looks OK but we can definitely do better.
Good thing I have these leave stamps 🙂
A few flowers and I'm done.
There are a lot of thin details on the edge of this crust so you need to protect it with some foil before it goes into the oven. If you don't they will burn to a crisp...I added an egg wash and some cinnamon to the center of each folder to get some contrast.
Bake at 350 for approximately 45 minute or until crust is golden brown.