What Ingredients You'll Need
2 1/2 Cups Flour
Two cups is enough for a single crust pie with a lattice top. If you're making a full double crust pie, you may want to use an extra 1/2 cup of flour. Be sure to keep a little extra for rolling the dough so it doesn't get too sticky.
1 Stick Unsalted Butter, Vegetable Shortening, or Lard
You have several options when it comes to your crust's fat content.
Shortening has an even higher fat content than butter and is often used to make the crust flakier. Some recipes call for both shortening and butter, to utilize the qualities of shortening without the crust losing its buttery taste.
Alton Brown recommends using a mixture of butter and lard, and even most shortening advocates will substitute lard if it is readily available. If you do choose to go with Lard, why not try making your own? This blog from An Obsession with Food breaks the process down step-by-step.
Nervous about using lard? Check out this Food & Wine article that breaks the stigma of lard's supposed unhealthiness.
We will be using butter for our pie, because it is simply unparalleled when it comes to taste.
You can experiment with how much butter to use. Some recipes call for as little as 1 stick of butter, others as many as 3. Remember, a stick of butter equals 1/2 a cup. We will use one stick of butter for our dough.
6 apples should make one pie, but adventurous chefs can try 8 or even 10 if the pie has no top crust.
What Kind of Apples Should I Use?
The best apples to use for apple pie will be crisp, at least a little tart, and stable enough to stay compact during cooking. Great examples are McIntosh and Granny Smith apples.
Slashfood recommends Jonathan, Jonagold, Winesap and Pippin apples for a tart pie, and Fuji, Pink Lady, Suncrisp, Rome Beauty, and Empire apples for a sweeter taste.
Though Red Delicious apples are a favorite for eating out of hand, their texture makes them ill-suited for apple pie.
Other great apples for pie: Northern Spy, Greening, Stayman, Jonamac, Macoun, Russet, Mutsu, York Imperial
1/4 Cup of White and 1/4 Cup of Brown Sugar
You'll need about 1/4 cup of both white and brown sugar. You can use a little more or less of each sugar depending on your taste.
1/4 Cup of Ice Water
The water must be very cold to prevent melting the butter, thus keeping the consistency of your dough.
A few other things to have: An Egg, 1 Teaspoon Cinnamon, 1 Tablespoon Salt
2 tablespoons Lemon Juice
Sour tastes go well with sweet tastes, so lemon juice is often used to balance out the sweetness of the apples and sugar.
If you use lemon juice, use only about two tablespoons in the filling.
1 teaspoon Nutmeg
Nutmeg can be a great complement to the cinnamon. It is especially recommended for holiday baking, as it is also often used in mulled beverages and eggnog.
Only a small amount of nutmeg is needed to add flavor to the entire pie. Use about the same amount as of the cinnamon, or even a little less, a teaspoon or so