Sweet as apple pie…

growing up, there were only two things i liked at thanksgiving dinner: the stuffing my mom made, and my stepdad’s apple pie. i’ve found a way to recreate both, and for this non-traditional thanksgiving, the apple pie is going to be dove into quite unceremoniously 🙂 last year i spent the entire t-day on a plane to london, this year it’s with one of my closest friends which i’m so happy about. we’re going to go for a walk in forest park then come back to her house and kick back and eat chinese takeout and watch movies and be lazy bums!


since i returned to my hometown, i realized i’ve been a bit of the thanksgiving wanderer.  six years ago i drove in from santa barbara and just slept and slept in the attic of my uncle’s place.  i have since spent thanksgivings at my sister’s, my mom’s, my fella’s, my friend’s, flying to london, and this year, at a friend’s.  it’s actually my favorite holiday and someday i’d like to have it at my house – only once have i ever done that and it was perfect in nearly every way, including the warm evening walk through the deserted city…


anyhow, here’s a quick run-down of the process of pie-makin’ this morning…and yes, my very own heavily guarded recipe, now revealed 🙂

pastry: 2 1/2 cup organic whole wheat pastry flour 1 tsp salt 2 tbsp brown sugar 10 tbsp cold organic unsalted butter into cubes 10 tbsp cold shortening (i like spectrum – avoid crisco like the plague!) 7 tbsp ice water 1 tsp organic apple cider vinegar

filling: 7 organic heirloom or 8 organic granny smith apples, peeled/cored/sliced 1/3 cup organic brown sugar 1/2 tsp cinnamon 1/4 tsp fresh ground nutmeg 1 tbsp organic lemon juice 2 tbsp organic unsalted butter, melted 1 egg yolk 1 tbsp almond milk or soy creamer or heavy cream


To make the crust, stir flour, salt & sugar in a large bowl.  Make a well in the center, add butter & shortening, and use fingers to rub them into the flour mixture until small pieces form.  In a cup, combine water & vinegar.  Slowly add this to the flour mixture so it comes into a rough ball.  Divide the dough in half and wrap each in parchment paper (I no longer buy saran wrap), then refrigerate 2 hours.

To make the filling, toss apples, sugar, cinnamon, nutmeg & lemon juice in a bowl.  Cover and let sit til pastry is ready.


Preheat to 400.  On a floured work surface, roll out half the dough (leaving rest in fridge) into a 12′ round. Roll it gently over your rolling pin, then unroll gently over the pie plate, pressing into bottom and sides.  Fill crust with apple mixture and dot with melted butter. Brush edges of dough with water. Roll out rest of crust and unroll over the top, pressing together edges to seal, trimming edges.  In small bowl,  beat egg yolks and cream/milk and brush over the pastry. Make slits in top crust (I like to draw a picture heehee).  Bake 25 minutes then reduce to 350 and continue to bake 15 more minutes til golden brown.  Let cool 20 minutes before serving and ensure is fully cool before freezing.

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