I have been making this apple pie for years and it is always amazing! It is adapted from Martha Stewart’s Old fashioned Double Crust Apple Pie from her book The Martha Stewart Cookbook: Collected Recipes for Every Day I always use her Perfect Pie Crust Recipe from there and it never fails!
Makes one 10-inch pie
Perfect Pie Crust
3 cups flour
2 1/4 cups butter cut into small pieces
6 tbsp cold shortening
1 1/2 tsp salt
3/8 cup ice-cold water
In a food processor:
Add the flour and salt into the bowl add butter and shortening and process until it resembles corn meal. With processor running slowly drizzle in the cold water. Turn out onto plastic wrap and using the wrap form into a disk. Place in the fridge for at least 1 hour.
Helpful hint: When rolling out pie dough lay out two long pieces of plastic wrap side by side slightly overlapping, place dough ball on top place another two sheets on top and roll out the dough between; no extra flour needed. to put the dough into the pie plate remove the top layer of plastic wrap and use the bottom to move your crust.
9 medium to large granny smith apples & 3 fuji apples ( I use 6 G. Smith and 3 Fuji) peeled, cored, and sliced into eighths
Juice of 1 lemon
½ cup sugar
1 tsp ground cinnamon
3 tbsp butter, in small pieces
Fit the bottom pastry into a 10-inch pie plate.
Roll out a circle for the top.
Preheat oven 400° F.
Fill the pie with the sliced apples. Mound them up high. Sprinkle with the lemon peel and juice, sugar, and cinnamon. Dot with butter. Cover with the pastry top, making vents, sealing and crimping rim. Brush with milk and sprinkle with sugar. Place the pie in the oven and lower the temperature to 375° F. Bake 60 to 70 minutes, or until crust is brown (loosely tent with foil once it is as brown as you like it) and juices in the center of pie are bubbling. Cool before serving.