I only have pies for you…

Hello perfect apple pie! And may I say, the easiest, most classic apple pie sure to please all purists out there. The apples truly shine in this recipe. It’s sweet and tangy, with a crisp clean flavor, and a warm pop of bourbon at the end. I absolutely adore this pie.

The key ingredients are simple:

Apples. I recommend using Granny Smith because they hold up well during baking and have a wonderful tart flavor. Mcintosh apples would work as well. Or, try a mix of the two.

Spices. Cinnamon, allspice, and freshly grated nutmeg. I highly recommend freshly grated nutmeg versus ground. The flavor can’t be beat.

Lemon. I use fresh lemon juice and lemon zest. It enhances the tang from the apples and amplifies the sweetness of the sugar.

Bourbon. This is optional but oh so delicious. Bourbon deepens the flavor and gives the pie a hint of sophistication. I’m always a fan of baking with bourbon. My favorite is Wyoming Whiskey.

I serve this pie with warm salted caramel sauce and bourbon whipped cream. Vanilla ice cream is always welcome, too. This pie is a holiday staple, but would be ideal on a warm summer day, as well.

Watch this video to see how I made this lattice pie crust design.

Classic Apple Pie

serves 8-10

Crust

* Makes enough for dough for 1 double crust

2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1 teaspoon fine sea salt
8 tablespoons unsalted butter, well chilled and cut into cubes
8 tablespoons vegetable shortening, well chilled and cut into cubes
1/2 cup ice water, plus a few tablespoons more if needed
1 tbsp apple cider vinegar
heavy cream for brushing
course sugar for sprinkling

In a large bowl, mix the flour, sugar, and sea salt.
Add the cubed butter and shortening. With a pastry blender, blend until the mixture begins to resemble small peas.
Mix the apple cider vinegar into the ice water. Drizzle a few tablespoons of water over the flour and butter mixture and mix with a fork. Add more water till the dough begins to come together. Once the dough becomes moist and clumps together, it's hydrated enough.
Divide the dough into two balls. Flatten them into disks and wrap in plastic. Chill for 1 hour and up to 2 days.
Remove the dough 30 minutes before you're ready to use so it will roll out easily.

Baker's Note: Dough will keep in the fridge, tightly wrapped in plastic, for one week, and will keep frozen for one month. I like using a larger recipe so I have leftover dough for creative touches.

Filling

8 medium sized Granny Smith apples (roughly 4 pounds), peeled and sliced 1/4” to 1/2” thick
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1 tsp freshly grated lemon zest
1/2 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp allspice
2 tbsp bourbon whiskey

Preheat your oven to 425°F.
Roll out one disk of dough on a well floured surface to a 12” circle, roughly. The dough should be larger than your pie dish.
Carefully transfer the dough to your pie dish. I fold the dough over my roller to make it easy. Gently press the dough into the sides of the dish leaving about an inch of overhang on the sides. Chill while you prepare your filling.
In a large bowl, mix the apples, sugar, lemon juice and zest, spices, and bourbon. Pour the filling and juices into the prepared pie dish. Chill while you roll out the top.
Roll out the other disk of dough to a circle. You can either keep the disk whole and place over the top of your filling, or slice into strips for a decorative lattice pie crust (see video). Cover the top of your pie with the dough. If keeping the disk whole, cut 4 to 5 slits in the top to vent. Fold the overhanging dough over the top and crimp the sides together.
Brush the top with heavy cream and sprinkle generously with sugar.
Bake the pie for 25 minutes. Reduce the temperature to 375°F. Bake for about 35 minutes more until the crust is golden brown and filling is bubbling.
Allow the pie to cool on a wire rack for about 5 hours before serving.