Classic Apple Pie with Perfect Crust Recipe

Before you gather your ingredients, place a large glass of water into the freezer. You'll want it very cold for the pie crust, so don't skip this step.

For the apple filling, combine the sliced Granny Smith apples, 1/4 cup brown sugar, 1/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon salt in a large bowl. Stir everything together well and let it sit while you prepare the pie crust.

Retrieve your chilled water. In a 1/2 cup measure, combine the 1 egg and 1 teaspoon vinegar, then top it up with the ice-cold water from the freezer. Stir this liquid mixture into the flour and shortening, mixing until a cohesive ball of dough forms.

Divide the dough into two small discs, wrap them, and place them in the fridge to chill for at least 30 minutes. This resting period helps the gluten relax, making the dough easier to roll.

Generously flour your work surface and rolling pin. Take one disc of dough and, starting from the center, roll it out, lifting it often to ensure it isn't sticking to the counter. If it starts to stick, add a little more flour to the surface.

Once the dough is large enough to line a 9-inch pie plate, either gently roll it around your rolling pin or fold it into quarters to transfer it. Carefully ease the dough into the pie plate, making sure you have at least a half-inch overhang around the edge.

Roll out the second disc of dough, making sure it's large enough to cover the top of the pie, including the half-inch dough overhang. Carefully place it over the apple filling. Now, tuck the top layer of crust under the bottom layer, working your way around the entire pie.

Crimp the edges of the crust with your fingers or a fork, pressing firmly to seal the two layers together without breaking through the dough. Use a paring knife to make a few slits in the top crust; these vents will allow steam to escape. Finally, sprinkle the top with a half teaspoon of sugar for a little sparkle and crunch.