Lucky Leaf Apple Pie Recipe

This classic apple pie, made with two types of apples, nutmeg, cinnamon, and lemon piled high in a buttery, flaky pie crust is perhaps the best traditional, old-fashioned apple pie we've ever experienced. Award winning, we'd even venture to say.

A classic apple pie with one-quarter missing, topped with a scoop of ice cream, and three forks in the empty pie spot.

This classic apple pie from America's Test Kitchen draws on several tactical brilliances that make it, in our esteem, the best old-fashioned, traditional apple pie we've ever experienced. The filling melds Granny Smith and sweet Mclntosh for a perfectly pronounced apple flavor with a texture that's a little mushy but still with some nice texture. As for the crust, it's buttery and flaky and crisp and everything else you've always wanted in a pie crust. Pretty much all your apple pie wishes come true in a single recipe.–Renee Schettler Rossi

Classic Apple Pie

Quick Glance
(1)
45 M
3 H
Serves 8

Ingredients

For the pie crust
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
2 tablespoons granulated sugar
1 teaspoon salt
8 tablespoons vegetable shortening, cut into 1/2-inch (12-mm) pieces and chilled
12 tablespoons unsalted butter (6 oz), cut into 1/4-inch (6-mm) pieces and chilled
6 to 8 tablespoons ice water
For the pie
2 pounds (4 to 6) McIntosh apples, peeled, cored, and slice 1/4-inch (6-mm) thick
1 1/2 pounds (3 to 4) Granny Smith apples, peeled, cored, and sliced 1/4-inch (6-mm) thick
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1 large egg white, lightly beaten

Directions

In a food processor, pulse the flour, sugar, and salt. Scatter the shortening over the top and pulse until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.

Sprinkle 6 tablespoons ice water over the pie crust mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough doesn't come together, stir in the remaining water, 1 tablespoon at a time, until it forms a dough.

Divide the dough into 2 even portions and flatten each into a disk about 4 inches (10 cm) in diameter. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.)

Place the chilled dough on the counter for about 10 minutes to warm slightly before rolling and using.

Preheat the oven to 500°F (260°C). Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack.

On a lightly floured surface, roll 1 portion of dough into a 12-inch (30-cm) circle. Fold the dough into quarters, then place the dough's pointy tip in the center of a 9-inch (23-cm) regular or deep dish glass pie plate. Gently unfold the dough and press it into the sides of the pan, leaving the portion that hangs over the edge of pie plate intact. Refrigerate while preparing the apple pie filling.

In a bowl, combine the apples, 3/4 cup sugar, flour, lemon juice, lemon zest, salt, and spices.

Spread the apple pie filling in the pie plate, mounding them slightly in the middle.

Roll out the remaining portion pie crust to a 12-inch (30-cm) circle. Loosely roll the top crust around the rolling pin, then gently unroll it over the apples. Trim all but 1/2 inch (12 mm) dough overhanging the edge of the pie plate. Seal the edge by pressing the top and bottom crusts together with your fingertips, then tuck the edges underneath. Crimp the edges and make 4 or so small slits in the top crust. Brush the crust with the egg white and sprinkle with the remaining 1 tablespoon sugar.

Place the pie on the heated baking sheet and lower the oven temperature to 425°F (220°C). Bake the pie until the top crust is golden, about 25 minutes.

Rotate the baking sheet, reduce the oven temperature again to 375°F (190°C), and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes more.

Transfer the pie to a wire rack and cool to room temperature before slicing and serving. The pie can be stored at room temperature, wrapped tightly in aluminum foil, for up to 2 days. Originally published December 31, 2005.