apple pie shot recipe

the classic apple pie—a dessert that never misses! Let’s make one so good it’ll have people asking if you’ve got a secret bakery on the side. Here’s a recipe that blends tradition with a touch of finesse

Ingredients

For the crust

• 2 ½ cups (320g) all-purpose flour
• 1 cup (230g) unsalted butter, chilled and cubed
• 1 tsp salt
• 1 tsp granulated sugar
• 6–8 tbsp ice water

For the filling

• 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced thinly
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar
• 2 tbsp all-purpose flour (for thickening)
• 1 tbsp cornstarch (for extra thickness)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice (optional, but a game-changer!)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp unsalted butter (for dotting the filling)
• 1 egg (beaten, for egg wash)
• Coarse sugar for sprinkling (optional)

Instructions

1. Make the Crust

• In a large bowl, combine flour, salt, and sugar.
• Cut in the chilled butter with a pastry cutter or food processor until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, until the dough comes together but isn’t sticky. Divide it into two discs, wrap in plastic, and chill for at least 1 hour.

2. Prepare the Filling

• Toss your apple slices with sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, allspice, lemon juice, and vanilla. Let the mixture sit for 15–20 minutes to allow the apples to release their juices.

3. Assemble the Pie

• Preheat your oven to 375°F 190°C.
• Roll out one dough disc on a lightly floured surface and fit it into a 9-inch pie dish.
• Pour in the apple filling, ensuring it’s evenly distributed. Dot with the 2 tablespoons of butter.
• Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut a few slits on top to let steam escape (or go fancy with a lattice crust if you’re feeling ambitious).

4. Add Finishing Touches

• Brush the top crust with the beaten egg and sprinkle with coarse sugar for that golden sparkle.

5. Bake

• Place the pie on a baking sheet (to catch drips) and bake for 50.60 minutes, or until the crust is golden brown and the filling is bubbling.

6. Cool

• Let the pie cool for at least 2 hours to set the filling. I know it’s hard, but patience is key!

Pro Tips

• Mix apple varieties for a balance of sweetness and tartness.
• If the edges of your crust start browning too fast, cover them with foil halfway through baking.
• Serve warm with vanilla ice cream or a dollop of whipped cream—perfection.