Ingredients

2 1/3 cups all-purpose flour

¼ cup plain yellow cornmeal

2 tablespoons sugar

¾ teaspoon salt

¾ cup cold butter, cut into ½ inch pieces

¼ cup chilled shortening, cut into ½ inch pieces

8-10 tablespoons chilled apple cider (or water)

2 ¼ pounds Granny Smith apples

2 ¼ pounds Gala or Honeycrisp apples

¼ cup all-purpose flour

1 tablespoon lemon juice

½ teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon ground nutmeg

1/3 cup brown sugar

1 tablespoon butter, cut into pieces

Instructions

Step 1: In a large bowl, stir together the all-purpose flour, cornmeal, sugar, and salt.

Step 2: Cut the cold butter and shortening into the flour mixture using a pastry blender until it resembles small peas. Mound the mixture to one side of the bowl.

Step 3: Drizzle the chilled apple cider evenly over the flour mixture. Cover the bowl with a tightly fitting lid and shake gently at first, then more vigorously as the dough begins to come together, forming a few larger balls.

Step 4: Gather the dough gently into two flat discs. Wrap each in plastic wrap and chill for 1 to 24 hours.

Step 5: Preheat your oven to 425°F (220°C). Peel, core, and slice the apples. Place them in a large bowl and stir in the flour, lemon juice, cinnamon, salt, nutmeg, and brown sugar. Let the mixture stand for 30 minutes to release juices.

Step 6: On a lightly floured surface, roll out one dough disc to about 1/8 inch thickness. Transfer it to a 9-inch pie pan and press gently to eliminate air bubbles.

Step 7: Stir the apple filling again and pour it into the crust, reserving about 1 tablespoon of the juices. Pack the apples tightly and mound slightly in the center. Dot the top with the pieces of butter.

Step 8: Roll out the second dough disc to the same size and thickness. Cover the pie with your preferred top crust style—solid, lattice, or cut-outs. If using a solid crust, cut slits to vent. Trim and crimp edges to seal, then brush the top lightly with the reserved apple juice.

Step 9: Place the pie on a sheet pan to catch any drips. Bake on the lower oven rack at 425°F for 15 minutes.

Step 10: Lower the oven temperature to 350°F (175°C), move the pie to the middle rack, and bake for 35 minutes. Loosely cover with aluminum foil to prevent over-browning and bake for an additional 30 minutes, or until the crust is golden, the juices are bubbly, and the apples are tender.

Step 11: Cool the pie for 1 to 2 hours before serving to allow the filling to set.

Tips & Variations

For extra flakiness, keep your butter and shortening well chilled throughout the process.

Substitute apple cider with cold water if unavailable, but cider adds extra flavor.

Try mixing different apple varieties to balance sweetness and tartness to your preference.

Adding a pinch of ground cloves or ginger can add a warming spice twist to the filling.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it wrapped in the refrigerator until ready to use. This helps the dough relax and improves texture.

What can I use if I don’t have cornmeal?

If you don’t have cornmeal, you can replace it with an equal amount of all-purpose flour, but the crust will lack the slight crunch and unique flavor that cornmeal provides.