Kosher Apple pie is very simple to make; especially when using the pie crust recipe from Baking with Julia (source). Growing up, pie was always challenging…will the crust turn out? Will it be too dry and crack, or too tough? I discovered this particular recipe when the book came out in 1996 and have never had reason to search out another. It is super simple. Okay, I just reviewed the recipe in the actual book, not the converted recipe I use to make large amounts. There are 5 ingredients and 13 tips for working with pie dough. Apple pie is very simple to make, seriously. It is all in the wrists.
Kosher Apple Pie
But, before we start, I have to give a shout out to my friend Susan’s father, Dr. Marshall. I’m honored that he loves my apple pie. Recently celebrating his 95th birthday on the 7th night of Chanukah, he graciously ate my sufganyout as we sang happy birthday. I feel I owe him an apple pie, though. One should live to 95, nay ~ even 120, celebrating with their favorite dessert.I first meet Dr. Marshall on the stairs to my basement storage room while sandwiched between the compost and recycle bins. Susan brings him there to introduce me after not finding me in the bakery. Father and daughter, both the most gracious and kind people you’ll ever meet, and both physicians, are enthralled with my pie making skills. Hardly life-saving but I concede that pie makes life worth living! I never make apple pie without thinking of Dr. Marshall. And, I never make any pie without thinking of our mutual friend Ken. He’ll eat any kind of pi-i-i-ie; it reminds him of his mom. Yes, pie makes the world go round.
Follow the directions for the Perfect Pie Dough and make the single crust just up until it is laid into the pan. Do not crimp the edge. Refrigerate, with remaining dough until ready to use.
Preheat oven to 425 degrees.
Peel apples and place in a large bowl, sprinkle with a little lemon juice to prevent browning if you have some. Otherwise, WORK FASTER :-)!
In small bowl, combine sugar, cinnamon, flour, and salt, mixing well. Add to apples and toss.
Turn into pastry-lined pie plate, mounding high in center; dot with margarine.
Roll out remaining pastry into an 11-inch circle. Gently, GENTLY fold into fourths. Make arrow slits through the folds with a paring knife by GENTLY slicing through the layers.
Place top crust onto the pie.
Unfold the crust and center over the pie. Feel the edge. If if seems like it will be too thick when rolled, trim a little bit off.
Fold edge of top crust under bottom crust; press together with fingertips.
Crimp decoratively by pressing the forefinger of the right hand between the forefinger and thumb of the left hand.
Brush the top of the pie with egg wash.Bake for 20 minutes and then reduce heat to 375′. Continue to bake until apples are tender when pierced with a paring knife and the pie is light golden brown. If the pie is browning too quickly, cover loosely with foil and bake until done.
Our Kosher apple pie is a pie in which the principal filling ingredient is apple. Originated in England. It is often served with whipped cream, ice cream, or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed.
Course Dessert
Cuisine American
Diet Kosher
Keyword Kosher Apple Pie
Prep Time 40 minutesminutes
Cook Time 40 minutesminutes
Servings 8servings
Calories 111kcal
Cost 10$
Equipment
Oven
Ingredients
Pastry for 2-crust piesee separate recipe
1cupsugar
1teaspooncinnamon
4tablespoonsflour
1pinchKosher salt
6cupsthinly slicedpared tart cooking apples (2 pounds)
Follow the directions for the Perfect Pie Dough and make the single crust just up until it is laid into the pan. Do not crimp the edge. Refrigerate, with remaining dough until ready to use.
Preheat oven to 425 degrees.
Peel apples and place in a large bowl, sprinkle with a little lemon juice to prevent browning if you have some. Otherwise, WORK FASTER :-)!
In small bowl, combine sugar, cinnamon, flour, and salt, mixing well. Add to apples and toss.
Turn into pastry-lined pie plate, mounding high in center; dot with margarine.
Roll out remaining pastry into an 11-inch circle. Gently, GENTLY fold into fourths. Make arrow slits through the folds with a paring knife by GENTLY slicing through the layers.
Place top crust onto the pie.
Unfold the crust and center over the pie. Feel the edge. If if seems like it will be too thick when rolled, trim a little bit off.
Fold edge of top crust under bottom crust; press together with fingertips.
Crimp decoratively by pressing the forefinger of the right hand between the forefinger and thumb of the left hand.
Brush the top of the pie with egg wash.Bake for 20 minutes and then reduce heat to 375′. Continue to bake until apples are tender when pierced with a paring knife and the pie is light golden brown. If the pie is browning too quickly, cover loosely with foil and bake until done.
