jarrett’s apple pie

Today I’m going to highlight the culinary prowess of my good friend and fellow RA, Jarrett Yu. Last night Jarrett decided to make apple pie, and he agreed to share the recipe with you, which he adapted from here. I can vouch for its deliciousness, since Jarrett very kindly gave me a warm slice!

Jarrett with his apple pie

Apple Pie:

1. For the crust:

  • 2 cups flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 cup butter (I actually only used ¾ cup because it’s sort of expensive)
  • ¼ cup ice cold water

Mix all of the dry ingredients together.  Don’t get mixed up with the “tsp” and “tbsp” abbreviations, I accidentally put 1 tablespoon of salt in my crust, a little salty, but it turned out fine.  Next, add the butter.  It’s supposed to be chilled in the fridge a little, and you’re supposed to use a pastry cutter or fork of some sorts, but I like using my hands.  Cut the butter up into little chunks and knead it into the dry mixture, using your fingers to press the butter in. You will have this dry flaky dry stuff.  Add the water in little amounts slowly while you are kneading, and a dough will start to form.  Keep adding water until you have a malleable dough mixture.  You don’t have to use all the water; in fact, you probably won’t need to.  Once you have a good dough ball, stick it in the fridge for about 30 minutes or so.

2. For the apple filling:

  • About 8 apples or so (it depends on the size of the apples and how much apple pie you want)
  • 2/3 cup sugar
  • 1-3 tsp cinnamon
  • 2 tbsp lemon juice if you have any, but not needed

Slice all the apples into small chunks, however you want.  You can peel them or leave the skin on if you would like; you can also take out the cores if you’d like, but that is also optional.  Put all the sliced apples in a bowl and pour the lemon juice over them to prevent oxidation (browning for non-science majors). Mix in the sugar and cinnamon; add a little bit more cinnamon if you’d like because cinnamon is the greatest.

3. Assembly of the pie:

First, preheat the oven to 400 degrees.

Split the ball of dough you made into two separate balls.  Roll them each out into flat circle about the size of your pie dish, kind of like you are working with playdough, and make the bottom one a little bigger than the pie dish.  Lay the first layer onto the pie dish carefully so it doesn’t rip.  Fill the crust with the filling you just made.  Sprinkle a little flour into the mix.  This is supposed thicken the filling, so if you want thick filling, put more flour in; if not, then don’t.  Lay the second flat circle gently over the filling.  Pinch the edges of the crust so they stick, poke holes on the top so air can get through, make it look pretty.  I made a lattice top so that it could look pretty, and it’s not very hard; I just followed this website’s instructions.

Lastly, put the pie in the oven for 20 minutes.  When that’s done, leave it in the oven and lower the heat to 350 degrees for 35 minutes or so until the pie is nice and juicy.  Cool the pie and share it with everyone.


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