Perfect Apple Pie

Name: Perfect Apple Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 3/4 cup shortening; 4 to 5 tablespoons cold water; FILLING:; 7 to 8 cups thinly sliced peeled tart apples; 2 tablespoons lemon juice; 1 cup sugar; 1/4 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons butter; 1 large egg yolk; 1 tablespoon water

5 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. + chilling Bake: 55 min.

Makes

8 servings

I'm positively convinced this perfect apple pie recipe lives up to its name, especially when topped with a dollop of whipped cream or vanilla ice cream. —Judy Oudekerk, St. Michael, Minnesota

Perfect Apple Pie Recipe photo by Taste of Home

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Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water
FILLING:
7 to 8 cups thinly sliced peeled tart apples
2 tablespoons lemon juice
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 large egg yolk
1 tablespoon water

Directions

In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until dough holds together. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 425°. For filling, in a large bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss to coat.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Whisk egg yolk and water; brush over crust.
Bake 15 minutes. Reduce oven setting to 350°; bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Perfect Apple Pie Tips

What should you do if the crust begins to burn before the middle is done?

If your pie crust starts to brown or burn too early, loosely cover the top of the pie with a piece of aluminum foil. Likewise, if just the edges of the pie seem to be over-browning, use strips of aluminum foil to cover and protect them. These tricks ensure you end up with beautifully browned apple pies every time.

How long should you wait to cut this perfect apple pie after it's done?

If you cut into a pie while it’s hot, you risk all of the juices running out of the slice, resulting in a soggy mess that will be difficult to plate. As tempting as it is to dive into a piece right away, let your pie cool completely before slicing and serving. This will allow the thickeners in your pie to set, keeping the apples in place. (Discover the 7 best apple types to use in pies.)

How do you fix a soggy apple pie?

If you suspect your apple pie is suffering from a soggy crust, try this helpful trick: Cover the top of the pie with aluminum foil. Place a baking sheet on the bottom rack and heat the oven to 425°. Once the oven is fully heated, set your pie on the baking sheet and bake for 10-15 minutes longer. This extra time in the oven should help crisp and firm up the bottom crust. For other pie-making tips and tricks from the pros, check out our pie-making tips.

—Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 slice: 479 calories, 22g fat (7g saturated fat), 34mg cholesterol, 326mg sodium, 67g carbohydrate (37g sugars, 3g fiber), 4g protein.