Mark's Favorite Classic Double-Crust Apple Pie

Total Time
3hrs 30mins
1 hr 30 mins
2 hrs

Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation.

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  1. For crust: Whisk flour and salt in large bowl to blend.
  2. Add butter and shortening and rub in with fingertips until very coarse meal forms.
  3. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
  4. Gather dough into ball; divide in half.
  5. Flatten into disks.
  6. Wrap in plastic; chill at least 1 hour.
  7. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
  8. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
  9. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
  10. Let stand until juices form, about 15 minutes.
  11. Mix in flour.
  12. Roll out 1 dough disk on lightly floured surface to 12-inch round.
  13. Place dough in prepared pie dish.
  14. Spoon in filling; dot with butter.
  15. Roll out second dough disk to 13-inch round.
  16. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
  17. Drape dough over filling.
  18. Seal top and bottom crust edges together; trim to 1/2-inch overhang.
  19. Fold overhang under; crimp decoratively.
  20. Brush pie with milk.
  21. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
  22. Transfer pie to baking sheet; place in oven.
  23. Immediately reduce temperature to 375°F.
  24. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
  25. Cool 30 minutes.
  26. Serve warm or at room temperature.
  27. (Can be made 1 day ahead. Cover loosely; store at room temperature.).