The judges liked this pie because of the variety of apples used, ranging in flavor from sweet to tart and in texture from tender to crisp. If you prefer other kinds or can't find one of these, mix and match to your taste.
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1/4 cup vegetable shortening
1/2 teaspoon cider vinegar
5 to 7 tablespoons ice water
2 cups thinly sliced peeled Granny Smith or other tart apple such as Newtown, Pippin, or Crispin (about 1 pound)
2 cups thinly sliced peeled Braeburn or other all-purpose apple such as Empire (about 1 pound)
1 cup thinly sliced peeled Rome or other firm baking apple such as Baldwin or Winesap (about 1/2 pound)
1 cup thinly sliced peeled McIntosh or other tender apple such as Gravenstein or Jonathan (about 1/2 pound)
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons fat-free milk
1 tablespoon granulated sugar
How to Make It
To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a fork until dough is moist. Divide dough in half. Gently press each dough half into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle; chill. Roll other half of dough, still covered, into an 11-inch circle; chill.
Preheat oven to 450°.
To prepare filling, combine apples and lemon juice in a large bowl. Combine 1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Sprinkle over apple mixture, tossing well to combine.
Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the 11-inch circle, and place dough, plastic-wrap side up, on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk; sprinkle with 1 tablespoon granulated sugar. Place pie on a baking sheet; bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 45 minutes or until golden (shield crust with aluminum foil if it gets too brown). Cool on a wire rack.
I'm not a huge apple pie person, but this was really really good! I made it for a family dinner for out of town family visiting and one of them told me later that they don't normally eat apple pie, and they only took a small piece to be polite, but that they really liked it! And even asked for the recipe!
I think the secret here is the combination of different apples- so if you can, don't change that part!
I've made several CL apple pie recipes over the years and like this best; I generally use mostly Granny Smiths with some Fujis or Braeburns, easiest to get around here. I also find its easier to pat the two pastry disks into 4-inch circles, freeze about 15 minutes while prepping the apple filling, then rolling out the pastry. LOVE the milk and sugar topping, so pretty and tasty! I may tinker with the baking times and temps - my kitchen was just remodeled last winter and I'm getting into fall baking mode and finding the new larger double ovens are hotter than my old double ovens and I've got to readjust some recipes. I think I may try just 375 degrees for 50 minutes to an hour next time, I had to make a foil collar this time after the 450 stretch!
This is my all time favorite apple pie recipe. The variety of apples give this pie a special quality that the eater cannot quite place but knows it is something special. Lately I have been baking it as a phyllo blue ribbon apple pie which works wonderfully and lessons the calories.
This pie has won me many a man's heart! Seriously though, it is one of my favorite and best recipes. The mixture of apples, lemon juice, spices and a beautifully flaky crust is what makes this a true gem in Cooking Lights collection of recipes! A little secret . . . I mix a small amount of vanilla, nutmeg and cinnamon into the crust!
Delicious! The different apples made all the difference, even though no one could put their finger on that being behind it. More than one person said this was the best apple pie they'd ever had! Used refrigerated pie crust and it worked great. This is THE recipe to use as a go-to for apple pie and has become mine.