Yield: Yields one 9-inch double-crust pie.
Servings: eight to ten.
A few small details help make this the best apple pie you’ve ever baked. Adding the water to the pie dough by hand prevents overmixing, to keep the dough flaky and tender. A mix of sweet and tart apples make for a perfectly balanced filling. A pastry cloth and a rolling pin stocking, or sleeve, are simple tools that make it easier to roll out the dough. Watch our video for more tips on rolling the dough.
Looking for more great pies? Get inspired by our slideshow of perfect Thanksgiving pies.
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Make Ahead Tips
The pie will keep at room temperature for up to 1 day. For longer storage, cover with aluminum foil and refrigerate for up to 5 days; reheat before serving in a 325°F oven until warmed through, about 20 minutes.
Best pie I have ever had. I used some gala apples, cut the brown sugar a tad in the filling, and all butter in place of shortening (equal amount) in the crust because I don't keep shortening. I used a tin pie pan and it did not require any blind baking; I just followed the same directions they give for a glass plate. The crust was the best I've ever eaten. Baked for about 70 minutes total. The only things I would change is that I should have only baked without the foil guards on the edge for about 2-3 minutes, and I would have added an extra apple. It was already on the edge of burning with 5 minutes of exposure. Would have been perfect if not for that.
In response to Ladybugfunk, read the very first line of the recipe. You'll find the oven temp there...Pie turned out perfect! Used macintosh instead of cortlands. Topped it off with a drizzle of caramel and of course, vanilla ice cream!
I'm sure you think your recipe is fine but where is the oven temperature?? I've got this far and you haven't stated what temperature to bake the pie! I haven't baked a pie before so am disappointed that you can't write a thorough recipe.Recipe writing fail.
Pie turned out great! Wish I could upload a picture
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