OPAL Mom Recipes: Hot Apple Pie

When I bake for my family, I always source my favorite chefs to ensure that the quality of my baked items are just right. Yesterday, I baked apple pie from scratch and it was a hit.




These are the recipes I used:

Following is a basic pie dough recipe from Julia Child, followed by different apple pie recipes.


From “The Way to Cook” by Julia Child

For two 9-inch tart shells or a 14- by 4½ inch rectangular crust.


1½ cups all-purpose flour, preferably unbleached (scooped and leveled)

½ cup plain bleached cake flour

1 teaspoon salt (or, for dessert tarts, ¼ teaspoon salt and 2 tablespoons sugar)

6 ounces (1½ sticks) chilled unsalted butter, quartered lengthwise and diced

¼ cup (2 ounces) chilled vegetable shortening

½ cup ice water, plus droplets more, if needed

– Special equipment suggested: A food processor with steel blade


1 Blending flour and butter. Have all the ingredients measured out and ready to use. Put the flour, salt (or salt and sugar) and diced butter in the container of the processor and pulse (on-off half-second clicks) 5 or 6 times to break up the butter roughly. Add the shortening, turn on the machine, and immediately pour in the ½ cup of ice water, then pulse 2 or 3 times. Remove the cover and feel the dough — it should look like a bunch of small lumps, and will just hold together in a mass when you press a handful together. (It’s important not to overmix; it should not mass on the blade of the machine.) If too dry, pulse in droplets more water. From now on, work rapidly to keep the dough cold and manageable.

2 Final Blending. Turn the dough out onto your work surface; press it into a rough mass. For the final blending, rapidly and roughly, with the heel (not the palm) of your hand, push egg-size clumps of dough out in front of you in a 6-inch smear.

3 Resting and Chilling. Form the dough into a cake — it should be fairly smooth and pliable. Wrap in plastic, slide it into a plastic bag, and refrigerate. Freshly made dough should chill 2 hours at least, allowing the flour particles to absorb the liquid, as well as to firm the butter and relax the gluten.


From Love Creek Orchards in Medina, http://www.lovecreekorchards.com


6 -8 tart Texas apples, peeled, cored and thinly sliced (approx. 6 cups)

1 tablespoon lemon juice

1 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt

Pastry for 2 (9-inch) deep-dish pie crusts




1 Preheat oven to 400 degrees.

2 Sprinkle apples with lemon juice. Combine sugar, flour, cinnamon, nutmeg and salt. Mix with apples.

3 Line 9-inch pie pan with pastry. Fill with apple mixture and dot with butter. Put on top crust, cutting slits for the steam to escape. Seal edges. Sprinkle with sugar. Bake for 50 minutes. Serve warm.


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