Classic Apple Pie

Name: Classic Apple Pie
Yield: Serves 8
Ingredients: 2 1/2 cups, unbleached all-purpose flour, plus extra for dusting; 2 tablespoons, granulated sugar; 1 teaspoon, table salt; 8 tablespoons, vegetable shortening, chilled, cut into 1/2-inch pieces; 12 tablespoons, unsalted butter, chilled, cut into 1/4-inch pieces; 6 - 8 tablespoons, ice water; 3/4 cup, granulated sugar; 2 tablespoons, all-purpose flour; 1 teaspoon, lemon zest from 1 medium lemon; 1/4 teaspoon, table salt; 1/4 teaspoon, ground nutmeg; 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, ground allspice; 1 tablespoon, lemon juice; 2 pounds (907 grams), McIntosh apples, peeled, cored, and sliced 1/4 inch thick; 1 1/2 pounds (680 grams), Granny Smith apples, peeled, cored, and sliced 1/4 inch thick; 1 , egg white, beaten lightly; 1 tablespoon, granulated sugar, for topping

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Appears in Cook's Illustrated November/December 1997, America's Test Kitchen TV

Desserts or Baked Goods

Here's a recipe that works not only with the best fall apples but with a combination of Granny Smith and McIntosh, which are available everywhere, anytime.

SERVES8

TIME2¼ hours, plus 1½ hours chilling and 4 hours cooling

has video

WHY THIS RECIPE WORKS

In the test kitchen, we have found that it’s difficult to produce a homemade apple pie with a filling that is tart as well as sweet and juicy. We wanted to develop a classic apple pie recipe—one with the clean, bright taste of apples that c...

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