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.
A beautifully explained and illustrated recipe. I made mine and it’s turned out PERFECT.
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.
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