Jackie and Jillian’s Apple Pie

Over the weekend, my friend, Jackie, and I decided to go on a weekend adventure upstate to pick some apples and get fresh air.? We realised that we do not really do all that much on weekends, so we made it our goal to have some adventures, like going to the NYC Medieval Festival a few weeks back.? Anyway, after some apple baseball and corn maze, we ended up with 42 lbs of apples and 3 pumpkins, which is a rather ridiculous amount of produce, but hey, you only go apple picking once a year! When we returned home, we decided that it might be fun to bake an apple pie.? Jackie had the brilliant idea of putting a J on the top for our names!

apple pie

Jackie and Jillian’s Apple Pie
For the crust
10 tbs cold unsalted butter
6 tbs cold vegetable shortening
2 2/3 c all-purpose flour
2 tbs sugar
1/2 tsp salt
8 tbs ice water

6-7 apples, peeled, cored and cut into chunks
4 tbs butter, melted
2 tbs flour
1/2 c brown sugar
1/2 c white sugar
1 tbs lemon juice
1 tsp cinnamon

1. Cut the butter and shortening into 3/4″ pieces. In a large bowl, combine the flour, sugar and salt. Scatter the butter and shortening pieces over the mixutre and toss with a fork to combine. Using a pastry blender, cut the butter and shortening in until the mixture forms large, coarse crumbs the size of large peas. Drizzle the ice water over the mixture and toss with the fork until the dough is evenly moist and comes together in a mass (but not a ball). Transfer the dough to a work surface. Shape into 2 6″ disks, wrap in plastic wrap, and refrigerate until well-chilled, at least 1 hour.
2. Preheat the oven to 375oF. Roll out each of the disks to about 1/8″ thick. Line a greased pie plate with one dough round and refrigerate.
3. In a large bowl, mix the apples, butter, flour, sugars, cinnamon and lemon juice. Pour into the pie plate. Cover with the remaining dough round and pinch the edges of the dough rounds together to seal. Prick the top layer of dough all over with a fork.
4. Place the pie in the oven and bake for 45-50 minutes, until the top is golden and filling is bubbly. Remove from the oven and transfer to a rack to cool.

Makes 1 pie

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