The Ultimate Apple Pie

This is (as far as I am concerned) the best apple pie you can make. It is delicious, balanced, and not overwhelmingly sweet. The crust is buttery, crisp, and flaky and it blends beautifully with the moist apple pie filling. If you have to make one apple pie, this recipe is the one to make…it will not disappoint! Try it today!

Prep Time: 25 minutes

Cook Time: 1 hour

Apple Pie

Ingredients:

• 2 pie crusts

• 5-6 apples*

• 240g heavy cream (1 cup)

• 150g golden sugar* (3/4 cup)

• 4 tbsp all-purpose flour

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/2 tsp kosher salt

• 1/4 tsp nutmeg

Pie Crust

Ingredients:

• 150g all-purpose flour (1 1/4 cups)

• 65g vegetable shortening (1/3 cup)

• 42g unsalted butter (3 tbsp)

• 30-60g ice cold water

• 1/2 tsp kosher salt

Directions:

1. Make the pie crust, the above recipe makes only one pie shell so if you want to have a pie shell on top simply double the recipe.

2. If you are using store-bought pie crust, skip ahead to step 7.

3. Combine cold shortening and cold butter cut into pieces in the bowl of a food processor. You can also make the pie crust by head using a bowl and a pastry cutter.

4. Add the flour and salt and pulse a couple of times, until it looks like there are little pea-sized balls in the bowl of the food processor.

5. Then slowly, tablespoon by tablespoon add the ice water to the dough, pulsing once with each addition of water. Start with 30g of water and if needed you can add a little more water but do not exceed 60g of water in total. Stop adding water once the dough starts to form large clumps.

6. Turn the dough out onto a lightly floured work surface, and gently bring the dough together into a disk. If you doubled the recipe, cut the dough into 2 equal pieces and then shape both pieces into disks. Put the dough in a ziplock bag or wrap it in plastic wrap, then put the wrapped dough in the fridge for at least two hours but up to a couple of days.

7. Preheat the oven to 350°F or 175°C

8. In a bowl, combine the heavy whipping cream, flour, sugar, cinnamon, vanilla, nutmeg, and salt and mix to combine.

9. Peel, core, and quarter the apples.

10. Then thinly slice the apples and arrange them in the pie shell.

11. Pour the cream filling over top of the apples, making sure it is pretty evenly distributed.

12. If you are covering the pie with another pie crust, do that once you have poured in the filling. Cover the top pie crust with an egg wash. Remember to put at least one hole in the center of the top pie crust so moisture can escape.

13. Place the pie on a baking sheet and bake for 1 hour, or until the crust is beautifully golden brown. In my oven, this usually takes 1 hour and 10 minutes.

14. Once the pie is baked, remove it from the oven and place it on a cooling rack to cool for at least 1 hour.

15. Enjoy!

Additional Notes:

*You can use any type of apple you like, in the pie pictured in the blog post I used Honeycrisp apples. Granny Smith apples are also a favorite of mine to put in pies because they are nicely tart, but feel free to use any apples you wish.

*You can substitute the golden sugar listed in the recipe for white cane sugar.