Macintosh Apple Pie Recipe
A classic double crust apple pie recipe with tender, cinnamon-scented Macintosh apples tucked into a flaky pie dough. Dairy Free!
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Servings: 10 servings
Calories: 277kcal
Ingredients
for the crust:
- 2 1/2 cups all-purpose flour, plus more for rolling
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup vegetable shortening, frozen and cut into small pieces
- 1/2 cup ice water
for the filling:
- 3 1/2 pounds Macintosh and Granny Smith apples (mostly Macintosh with a couple Granny Smiths added) peeled, cored, and cut into medium dice
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
to assemble:
- 1 large egg
- Turbinado sugar for sprinkling
Instructions
for the crust:
- Combine 2 1/2 cups flour, 2 teaspoons sugar, and 1 teaspoon salt in a large bowl and stir to incorporate. Add 1 cup frozen, chopped shortening and toss until the pieces are coated with flour. Using a dough cutter, cut shortening into the flour until pea-sized pieces form.
- Add ice water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough). Once dough starts coming together, divide into 2 equal-sized balls then flatten into compact disks. Wrap them in plastic wrap and refrigerate at least 30 minutes.
for the filling:
- Combine all ingredients in a large bowl and toss until apples are evenly coated.
to assemble:
- Heat oven to 450°F.
- On a lightly floured surface, roll 1 disk of dough into a 11 to 12-inch circle (about 1/8-inch thick), and place in a 9-inch deep-dish pie plate. Press into plate so the dough is snug against the edge.
- Give filling a few more stirs to distribute all the juices and pour into pie shell. Press down on the filling so the apples are compact.
- Roll out remaining disk of dough the same as the first and lay over filling. Pinch the two edges of dough together and trim off any that hangs over the lip of the plate by more than 1 inch.
- Make a decorative edge by pinching sections of dough around the pointer finger of one hand with the thumb and pointer finger of the other, making little triangles as you go around the perimeter of the pie.
- With a sharp knife, make a few slits on the top of the pie to let steam escape. Place in the freezer for 15-30 minutes before baking to make sure the pie dough holds its shape.
- Beat egg with a teaspoon of plant based milk or regular milk and brush egg wash over the top of the pie. Sprinkle top with sugar if you'd like and place on a parchment covered baking sheet to catch any drips.
- Bake until just starting to turn golden, about 15 minutes, then reduce heat to 350°F. Continue baking until crust is a deep golden brown and filling is bubbling in the middle, about 45 minutes more. Remove from oven and let cool at least 1 hour before serving.
Notes
- Preventing a Soggy Bottom: Chilling the assembled pie before baking and starting with a hot oven helps create a crisp, flaky crust.
- Storage: Leftover pie keeps well at room temperature (covered) for up to 2 days, or in the fridge for up to 5 days.
- Make Ahead Tip: You can prepare both the pie dough and the apple filling up to 2 days in advance. Store the dough wrapped tightly in the fridge, and the filling in an airtight container (drain any excess juice before assembling).
- Serving Suggestions: This pie is perfect on its own, but if you want a classic touch, serve with a scoop of dairy-free vanilla ice cream or coconut whipped cream.