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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.
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.
- 2-1/2 cups flour
- 2-1/2 tablespoons sugar
- 1 teaspoon fine sea salt
- 8 tablespoons vegetable shortening, well chilled (I put the shortening in the freezer for at least 15 to 20 minutes before using it in this recipe.)
- 12 tablespoons unsalted butter, well chilled and cut into 1-inch pieces (I put the butter into the freezer for at least 15 to 20 minutes before using it in this recipe.)
- 5 to 6 tablespoons ice water
- In a large bowl, whisk together the flour, sugar, and sea salt.
- 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.
- 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.)
- 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.
- 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.
- 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.
Best Ever Apple Pie
I won’t make you wait any longer.
- 3 large Granny Smith apples - peeled, cored, and sliced
- 3 large Cortland or McIntosh apples - peeled, cored, and sliced
- 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)
- Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 500 degrees.
- 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.
- Roll out the double pie crust on a floured surface then place the bottom crust in the pie pan.
- Pour the apples onto the unbaked bottom crust. Make sure the apples create a mound shape in the pie crust.
- Lay the top crust over the apples, then seal and crimp the edges of the crust using either your fingers or a fork.
- Cut 4-5 vent holes in the top of the pie crust.
- Brush the top crust with the beaten egg white, and then sprinkle the remaining tablespoon of sugar over the crust.
- 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.)
- 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.
- Remove the pie from the oven and allow it to cool before serving.
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. 🙂
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: