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Apple Pie


  • 2 1/2 cups all purpose flour

  • 1tbsp sugar

  • 3/4tsp salt

  • 150g chilled unsalted butter, cut into 1/2-inch pieces

  • 1/3 cup chilled solid vegetable shortening - diced

  • 6tbsp (or more) ice water

  • 1/2 cup sugar

  • 1/4 cup packed golden brown sugar

  • 2tbsp all purpose flour

  • 1tbsp lemon juice

  • 1/8tsp ground nutmeg

  • 3lbs Gala apples, diced


  1. Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal.

  2. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces.

  3. Flatten each into disk. Wrap each in plastic; chill 2 hours. DO AHEAD Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

  4. Position rack in lowest third of oven and preheat to 205degC. Mix sugar, brown sugar, flour, lemon juice and nutmeg together. Add apples and toss to blend.

  5. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling.

  6. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar.

  7. Bake pie 10 minutes. Reduce oven temperature to 190degC. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes.

  8. Cool on rack 1 hour. DO AHEAD Can be made 8 hours ahead. Let stand on rack.

Adapted from Bakers Royale

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