jim’s apple pie

my mom’s husband jim used to make this pie every year for thanksgiving. it was the bomb.

for crust

313g ap flour

3g kosher salt

140g vegetable shortening

90-105g ice water in grams

1. pulse shortening flour and salt together until the mixture resembles peas.
2. turn mixture into a bowl and add ice water 1 tbsp at a time until pastry holds when pressed together.
3. separate into two portions and flatten each into a round disc before placing in the fridge to chill out for at least one hour.

for the pie

1ea above dough recipe rolled out into two 9” sized crusts

150-200g sugar, depending on the sweetness of the apples

3g kosher salt

3g cinnamon, ground

1g nutmeg, freshly grated

12g ap flour

29g unsalted butter

1150g large green apples

milk to brush

1. preheat oven to 425 degrees. line a lightly greased 9” pie pan with the bottom crust.
2. mix all dry ingredients together in a large mixing bowl.
3. peel, core, and slice apples and then toss them in the dry mix coating well. pile in the pan, and dot with the butter.
4. drape top crust over pie, crimp edges, and cut vents into the top in whatever pattern strikes your fancy.
5. cook for 10 minutes at 400, then drop the heat to 350 and bake for 30-40 minutes until apples are tender and crust is browned.