This homey apple pie may look traditional, but it has a game-changing secret ingredient: roasted Granny Smith apples. Cooking the apples in the oven beforehand makes the filling tender and gives the fruit a deep, caramelized flavor. Plus, you can roast the apples a day or two ahead (and prepare the pie dough, too) and store them in the refrigerator, saving you prep time.
Ingredients
Classic Crust:
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3 cups all-purpose flour, plus more for work surface
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3/4 cup cold unsalted butter, sliced
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5 1/2 Tbsp. cold vegetable shortening, sliced
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1 1/2 Tbsp. granulated sugar
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1 tsp. kosher salt
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6 to 8 Tbsp. ice-cold water
Roasted Apple Filling:
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5 lbs. Granny Smith apples, peeled, sliced into 1/2-inch wedges
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3/4 cup granulated sugar
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1/4 cup all-purpose flour, divided
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1/2 cup packed light brown sugar
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1 tsp. ground cinnamon
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1/4 tsp. ground nutmeg
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1/2 tsp. kosher salt
Additional Ingredients:
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3 Tbsp. unsalted butter, cut into small pieces
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1 large egg
Directions
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Prepare the crust:
Pulse first 5 ingredients in a food processor until mixture resembles coarse meal, 5 to 6 times. While pulsing, gradually add ice-cold water, 1 tablespoon at a time, pulsing just until dough begins to come together. Divide dough in half; shape into 2 flat disks. Wrap each in plastic wrap; chill 2 hours or up to 2 days.
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Prepare the filling:
Preheat oven to 375°F. Toss together apples, granulated sugar, and 2 tablespoons of the flour in a bowl until well coated. Divide apples between 2 large parchment paper-lined rimmed baking sheets. Bake until just tender, about 30 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Cool 30 minutes. Transfer to a bowl. Fold in brown sugar, cinnamon, nutmeg, salt, and remaining 2 tablespoons flour until combined. Chill 1 hour.
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Prepare lattice strips:
Unwrap 1 dough disk. Roll out on a lightly floured surface into a 1/4- to 1/8-inch thickness. Fit into a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Repeat rolling procedure with remaining disk. Cut 6 (1 1/4-inch-wide) strips, and set aside. Cut 3 (3/4-inch-wide) strips from remaining dough. Braid thinner strips.
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Add dough strips:
Spoon filling into prepared pie plate, smoothing to form an even surface; dot with butter. Arrange 1 1/4-inch-wide dough strips and the braid in a lattice design over filling. Trim excess dough from edges; fold dough under to create a clean edge. Chill pie 30 minutes.
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Apple egg wash:
Preheat oven to 375°F. Whisk together egg and 1 tablespoon water until well blended. Brush entire pie with egg wash.
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Bake pie:
Bake on lowest oven rack until crust is golden and filling is bubbly, 1 hour to 1 hour and 20 minutes, shielding pie with aluminum foil after 50 minutes, if needed. Cool on a wire rack 2 hours before serving.