Recipe: Best Ever Apple Pie (and recipe for a double pie crust)

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Recipe: Best Ever Apple Pie & Double Pie Crust #MyMarianos #shop
Apple pie.

Every year we pay a visit to an apple orchard in Indiana and pick apples to bring home and use to create the most amazing apple pie. But this year, with everything that’s going on with David’s health, traveling far away from home to pick apples isn’t an option.

So instead, we did the next best thing. We headed to my favorite grocery store, Mariano’s, to pick fresh apples that ended up being perfect in our pie. Mariano’s actually has a huge assortment of apples to choose from, and finding the right ones to use for the pie was easy. I carefully selected the apples I needed for the recipe along with several more items on my grocery list. Then I looked through my purse for my Mariano’s rewards card and headed for the checkout lane.

Recipe for Apple Pie and Double Pie Crust #MyMarianos #shop

I always love shopping at Mariano’s because it’s more than just a grocery store. It’s an experience, and I can’t think of a better place to snag fresh apples (outside of an orchard) than Mariano’s. :)

Double Pie Crust
With any pie, you need to have a great crust, and the recipe I’m sharing for a double pie crust (since you need a top & bottom crust for an apple pie) is delicious! This crust has just the right balance of crunch around the edges, softness on the bottom, and sweetness, since we’re using it for an apple pie.

This is my go-to crust.

Recipe: Double Pie Crust - Perfect for Pies, especially apple pies! #MyMarianos #shopHere’s the recipe:

Double Pie Crust

Ingredients

  • 2-1/2 cups flour
  • 2-1/2 tablespoons sugar
  • 1 teaspoon fine sea salt
  • 8 tablespoons vegetable shortening, chilled
  • 12 tablespoons butter, chilled and cut into 1-inch pieces
  • 5-6 tablespoons ice water

Instructions

  1. In a large bowl, whisk together the flour, sugar, and sea salt.
  2. Scatter the vegetable shortening over the flour mixture and using either two butter knives or your hands, incorporate the shortening. Afterwards, the mixture will resemble coarse sand.
  3. Scatter the butter over the coarse flour mixture using the same method you used with the vegetable shortening. (I actually used a combination of both methods for incorporating the butter.)
  4. Sprinkle ice water over the dough one tablespoon at a time. Press the dough together with a spatula after each tablespoon. Stop adding ice water once the dough has come together.
  5. Divide the dough evenly, so that it's in two pieces. Then flatten the dough and shape it into disks. Wrap the dough disks tightly with plastic wrap, and refrigerate them for 1 hour.
  6. When you're ready to use the dough, remove it from the refrigerator and let it sit for approximately 10 minutes, so that it softens and is easier to roll out.
http://thesensiblemom.com/2013/10/recipe-best-ever-apple-pie/

Best Ever Apple Pie
I won’t make you wait any longer.

Recipe: Best Ever Apple Pie & Recipe for a Double Pie Crust #MyMarianos #shopHere’s the recipe for the best ever apple pie:

Best Ever Apple Pie

Ingredients

  • 3 large Granny Smith apples, peeled and cored
  • 3 large Cortland or McIntosh apples, peeled and cored
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 egg white, lightly beaten
  • 1 Double Pie Crust (see recipe above)

Instructions

  1. Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 500 degrees.
  2. In a large bowl, toss the apples with 3/4 cup sugar, brown sugar, flour, lemon juice, sea salt, nutmeg, and cinnamon. Set mixture aside, and prepare to roll out the double pie crust.
  3. Roll out the double pie crust on a floured surface then place the bottom crust in the pie pan.
  4. Pour the apples onto the unbaked bottom crust. Make sure the apples create a mound shape in the pie crust.
  5. Lay the top crust over the apples, then seal and crimp the edges of the crust using either your fingers or a fork.
  6. Cut 4-5 vent holes in the top of the pie crust.
  7. Brush the top crust with the beaten egg white, and then sprinkle the remaining tablespoon of sugar over the crust.
  8. Carefully place the pie on the hot baking sheet in the oven then reduce the temperature to 425 degrees. Bake at this temperature until the top crust is golden brown. This should take 20-25 minutes. (I like to set a timer for 20 minutes and check at that point.)
  9. Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees. Bake another 30-35 minutes, until the top crust is a deep golden brown and the apple juices are bubbling.
  10. Remove the pie from the oven and allow it to cool before serving.
http://thesensiblemom.com/2013/10/recipe-best-ever-apple-pie/

Perfect for the Holidays or Any Day
This apple pie pairs well with whipped cream or vanilla ice cream, and it would be perfect to enjoy for Thanksgiving or any old day of the week. :)

Recipe for Apple Pie & Double Pie Crust #MyMarianos #shop #dessert

What’s your favorite apple recipe? What’s one of your family’s favorite Fall recipes?

More on Mariano’s

As I eluded to in my post, Mariano’s is pretty awesome. They’re so awesome that they actually had an Opera Flash Mob surprise their customers as they shopped. You can see their reaction in the video below:

Also, you can find even more great recipes and ideas from the Mariano’s Community. And you can follow Mariano’s on Facebook and Twitter for their latest updates. #MyMarianos

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22 Responses to “Recipe: Best Ever Apple Pie (and recipe for a double pie crust)”

Read below or add a comment...

  1. Shelly says:

    I don’t make apple pie often, we usually have berry when I make a pie. Your looks so good you have me wanting to make an apple pie. :) At our house our favorite apple recipe is apple crisp, I use my grandma’s recipe.

  2. Alicia says:

    I’m reading this at 10pm on a Monday night…..it’s very, very cruel:) There is no chance for me to have apple pie for at least 12 hours:) #client

  3. Alex D says:

    This pie looks amazing! Last time I made apple pie it definitely didn’t look/taste like yours, and the apples were absolutely terrible lol, I will try this recipe though :)

  4. Looks amazing! Beautiful job!

  5. Zach J says:

    This is amazing! After work, I think I may just have to go home and make an apple pie!

  6. Dawn Lopez says:

    Oh my, your pie looks fantabulous! My mouth is totally watering right now. I am not very good at making pie.. but I am more than tempted to try your recipe!

  7. Emma T says:

    Hi Sandra,
    The pie really does look delicious, I’m definitely a sucker for sweet pies (apple or otherwise!) but would generally have custard with it, or cream.

    I have to admit, I’m lazy and would use ready made pastry, but we do get apples off our trees, so I can be allowed that sometimes!

    My favourite go to apple recipe is apple and blackberry crumble, both fruits picked off our trees or the hedgerows on the farm. It’s so quick and simple, and I tend to make more crumble topping base than needed and freeze it, so it’s even quicker.

    Emma

    • Sandra says:

      The apple and blackberry crumble sounds so delicious, Emma! I’ll have to look for a recipe similar to what you mentioned. :)

  8. Amanda says:

    I am so curious…. why the baking sheet on the bottom rack? I’ve been making apple pies for ages for family holidays and am just now seeing this added “step” on MANY recipes. Can you offer any insight? Also, what does rotating the baking sheet do? I can’t wait to try these recipes for the holidays though!! :)

  9. Jackie M. says:

    I’ve made a lot of apple pies in my day, but I followed your recipe (pretty much) exactly and I have to say that the pie “goop” tasted awesome – it’s in the oven now, and I think it’s gonna be the star of the Thanksgiving table! Thanks for the baking times/temp changes – that’s really making for a beautiful pie! YAY! I am Spartacus!

  10. Sheila says:

    Anyone having problems with the pie crust? I followed instructions but when it’s time to roll dough it
    is just to soft, can’t pick it up to put in pie dish! Sandra any suggestion!!!!

    • Sandra says:

      Hi Sheila,

      I would try flouring the counter top again and rolling it out all over. Or simply put in back into the refrigerator for another 30 minutes or so. Sorry I couldn’t answer your question sooner! I hope you and your family have a wonderful Thanksgiving! :)

  11. Lori W says:

    This recipe is incredible…..I made it for Halloween and again for Thanksgiving dinner and it got rave reviews from everyone. The pie crust is so flaky and delicious….and the apple filling is to die for. Take the time to make it…..you won’t be disappointed!

  12. Jessica says:

    Hi Sandra thank you for posting this amazing pie recipe. I am embarrassed to ask this but i have to, Im going to be baking four pies for xmas and i wont have the time to make the crust. Is there a premade crust i can buy close to yours? These will also be the first pies i have ever made. EEK please help

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