The best birthday surprise for wife: Here’s Everything You Need To Know To Make the perfect apple pie

The apple pie is an American classic. Recalling holidays like 4 July and Thanksgiving, the dish is always present at holidays and other events. It’s a symbol of the coming together of people and bonding over celebration. So, make it  the birthday surprise for wife you're planning. The crisp, fresh apples, the warm gooey filling and the soft, buttery pie all come together in a perfect balance to create a dish that’s mouthwatering and exciting. Here’s everything you need to know to make the dessert yourself.

Ingredients:

• Homemade Pie Crust
  • 315 gm all-purpose flour, plus more for shaping and rolling
  • 1 teaspoon salt
  • 85 gm unsalted butter
  • 130 gm vegetable shortening
  • 120 ml ice cold water
• 1250 gm apple slices (about 8 large peeled and cored apples)
• 100 gm granulated sugar 
• 31 gm all-purpose flour
• 15 ml lemon juice
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon each: ground allspice & ground nutmeg
• egg wash: 1 large egg beaten with 1 Tablespoon milk
• optional: coarse sugar for sprinkling on crust

Directions:

• To make the pie crust, in a bowl, add the flour and salt and mix well. Then add the butter and shortening. Add a few spoons of water to the mixture so it starts to clump. Sprinkle flour on the workspace and bring the dough out. Knead it a little and then form it into a ball. If it's too coarse or dry, add more water. If it's too sticky, add more flour. Refrigerator for 2 hours.
• In a bowl, add the apple slices, sugar, flour, lemon juice, cinnamon, allspice and nutmeg. Mix well until it is all thoroughly combined. Be careful not to break or puncture any of the apple slices.
• Pour the apple filling into a pan and place over medium heat. Stir until the apples start to soften. Then remove from heat. Set aside.
• Preheat the oven to 400°F or 204°C.
• Sprinkle the work surface with flour and roll out the dough. Place the dough in a pie dish and tuck it in with your fingers to make it smooth.
• Place the filling in the pie dish tightly together. Try to ensure that there’s no gaps in filling.
• Roll out the other dough ball into a disc and then use a knife or other sharp object to cut into strips. Place a few of the stripes horizontally on the pie filling and then thread the rest of the strips vertically through the horizontal strips. Trim the excess dough. Crimp the edges to seal the design.
• Brush the egg wash over the pie crust and sprinkle some coarse sugar on top.
• Bake the pie for about 30 minutes. Then reduce the temperature to 375°F or 190°C and bake for another 40 minutes. The filling will start bubbling, that’s when you know it’s done.
• Remove from the oven, place on a cooling rack and let it cool for 2 hours. If you slice the pie while it's still warm the filling will be too juicy and runny, so let it cool. 
• Slice and serve with whipped cream or vanilla ice cream.
• Leftover pie can be covered and stored at room temperature for 1 day and in the fridge for a week.

Notes, tips and tricks:

• You can make the dough ahead of time and store it in the fridge to use later. This a great way of preplanning. It can be stored in the fridge for a week and in the freezer for 3 months. The baked pie can also be frozen for 3 months. If you’re freezing, remember to thaw overnight in the fridge and then sit at room temperature before serving.
• The spices and warm flavors are a big part of the apple pie. So don't hesitate to add more spices than recommended here. Cinnamon and nutmeg are a must, but you can add all spice, star anise and other spices as preferred. Depending on the spice tolerance and personal preference, you can get creative here.
• Don't fret about the lemon juice. It wont affect the taste. It will just keep the apples from browning and its tartness will make all the other flavors stand out.
• It might look like you're using a lot of apples but that’s natural. It's possible to squeeze in a lot of apple slices. Remember, the richer the filling, the more wholesome the taste.