Mark's Favorite Classic Double-Crust Apple Pie

Recipe by Bev I Am
READY IN: 3hrs 30mins




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