Apple pie is an American symbol for a reason; its taste is timeless and its appeal is broad. But to anyone who’s never made one, the phrase "easy as pie" might seem a little baffling. Have no fear! With this recipe from Molle Toyota, which utilizes the food-processor to make the crust, you’ll see that homemade apple pie really is as easy as, well, you know...


Ingredients
Crust
2 1/2 cups all-purpose flour
1 heaping tablespoon sugar
1 heaping teaspoon salt
1/2 cup unsalted butter, chilled and cut into pieces
2/3 cup vegetable shortening, frozen and cut into pieces)
4-6 tablespoons ice water
1 tablespoon apple cider vinegar

Filling
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt

2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
8 cups (about 7 medium) Granny Smith apples, cored, peeled, and sliced
1/4 cup melted butter

1 tablespoon sugar, for sprinkling

1/2 teaspoon cinnamon, for sprinkling

Prep/active time: 35 minutes

Total time: 2 hours 35 minutes (plus 3 hours cooling time)
Serves: 8

Directions

Crust

Combine the flour, sugar, and salt in the bowl of a food processor and pulse to blend. Turn off the processor and add half of both the butter and shortening. Pulse 5 times, then process for about five seconds. Repeat with the remaining butter and shortening until the mixture resembles coarse meal. Transfer the mixture to large bowl and make a well in the center.

In a small bowl, combine 4 tablespoons ice water with the apple cider vinegar and pour over the flour mixture. Using a fork, stir the water into the butter-flour mixture just until moist clumps form, adding 2 more tablespoons ice water if necessary.

Gather the dough into 2 balls and flatten the balls into disks. Wrap the disks in plastic and place in the refrigerator to chill for at least 30 minutes. (At this point, the dough can also be frozen for up to 2 weeks. Just be sure to allow the chilled dough to soften a bit at room temp before using.)

Preheat the oven to 375˚F. Butter a 9-inch Pyrex pie plate.

Filling

In a large bowl, combine the sugar, brown sugar, flour, salt, cinnamon, and cloves. Add the apples and butter and toss well to evenly coat. Set aside.

Combining the two

Place one half of the pie dough on a lightly floured surface and roll out to form a circle about12 inches round and about 1/8 thick. Transfer to the prepared pie pan, pressing and tears in the dough back together. Trim the excess with a kitchen shears, leaving about ¼-inch overhang. Spoon apple mixture on top of crust, mounding slightly at the center.

Roll out the remaining pie dough to form a top crust and carefully transfer the crust over the apples. When trimming the top layer of crust, leave about 3/4 -inch overhang. Fold this top layer under the bottom layer, tucking them together. With lightly floured fingers, flute the dough edge to seal it and create a nice decoration.

In a small bowl, combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Lightly coat the top of crust with cold water and sprinkle the sugar mixture on top. Using a paring knife, cut several slits in the top of the crust to allow steam to escape.

Cover the pie’s fluted rim with aluminum foil to prevent over-browning. Place the pie on a rimmed baking sheet and place sheet on the top rack of the oven. Bake 1 to 1 ½ hours, or until the pie is golden brown, the apples are tender, and the juices are bubbling and thick. Remove the foil from rim for the last 5 minutes of baking to allow to brown.

Remove the pie from the oven and let cool for at least 3 hours before slicing and serving. Enjoy!