---
title: Super Apple Pie
author: Alton Brown
servings: 8
prep_time: 1.5h
cook_time: 50m
tags:
  - dessert
  - pie
  - baking
  - thanksgiving
  - holiday
  - apples
source: https://www.foodnetwork.com/recipes/alton-brown/super-apple-pie-recipe-1953451
---

[-- Pie Crust --]

Chill @unsalted butter{6%oz} (cut into 1/2-inch pieces), @vegetable shortening{2%oz} (cut into 1/2-inch pieces), and @applejack or apple brandy{6%tbsp} in the refrigerator for ~chill{1%hour}.

In a #food processor{}, combine @all-purpose flour{12%oz} (~2 3/4 cups), @table salt{1%tsp}, and @granulated sugar{1%tbsp}. Pulse 3 to 4 times. Add chilled butter pieces and pulse 5 to 6 times until mealy. Add shortening and pulse 3 to 4 times until distributed.

Sprinkle in 5 tbsp of the chilled @applejack or apple brandy{6%tbsp}. Pulse 5 times. Add remaining applejack 1 tbsp at a time as needed until dough holds together when squeezed.

Divide dough in half, shape each into a flat disk, wrap in plastic, and chill in refrigerator for at least ~chill dough{1%hour} (or overnight).

[-- Apple Filling --]

Peel and core @apples{3.25%lbs} (mixture of Granny Smith, Honeycrisp, Braeburn, and Golden Delicious; ~6 large apples). Slice into 1/2-inch thick wedges.

In a large bowl, toss apple slices with 1/4 cup of the @granulated sugar{1/2%cup}. Place in a #colander{} set over a bowl and let drain for ~drain{1.5%hours}.

Transfer the drained apple liquid to a #small saucepan{} over medium heat and simmer until reduced to 2 tbsp, ~reduce{8%minutes}. Let cool.

Toss drained apples with remaining 1/4 cup sugar, @tapioca flour{3%tbsp}, @apple jelly{2%tbsp}, @apple cider{1%tbsp}, @fresh lime juice{2%tsp}, @kosher salt{1/4%tsp}, and @freshly ground grains of paradise{1/4%tsp}.

[-- Assembly & Baking --]

Preheat oven to 425°F (220°C).

Roll out one dough disk on floured wax paper or silicone mat to a 12-inch circle. Transfer to a #deep tart pan or pie dish{9.5%inch}. Gently press dough into edges, trimming overhang. Place a #pie bird{} in the center.

Arrange spiced apples in concentric circles around the pie bird, mounding slightly in the middle. Pour any remaining bowl juices over the apples.

Roll out the second dough disk and drape over apples, pushing pie bird through the top crust. Crimp edges to seal. Brush top crust with reduced apple syrup (avoiding the outer fluted rim).

Place pie on a #half sheet pan{} lined with parchment paper. Bake on the lowest floor/rack of oven for ~bake{30%minutes}. Move to lower middle rack and bake an additional ~finish bake{20%minutes} until crust is golden and apples are tender.

Cool on a #wire rack{} for at least ~cool{4%hours} before slicing.