Matt and I took a Thanksgiving cooking class over 18 years ago at the original location of the Chopping Block in Chicago located on Sheffield Avenue. It was so fun to watch owner, Shelley Young, quickly put this recipe together before she got started on the main menu of Thanksgiving dinner. Matt and I along with four other students got to taste the apple pie - I knew at the first bite this would be a favorite for years to come. I bought the pie plate she recommended using for the pie and have been baking in it ever since!
Pie Crust
2 cups of flour
1 to 2 tablespoons of granulated sugar
pinch of salt
1 ½ stick of unsalted cold butter
¼ cup of cold shortening (place in refrigerator several hours before using)
¼ cup cold water (use ice water for best result)
Put flour, sugar and salt in a food processor. Cut up butter and shortening into small pieces and add to processor. Pulse mixture until slightly blended. Use your hands to make sure butter is in little pieces throughout the flour mixture. Process mixture a bit more and then add the cold water. Continue to process until the mixture forms into a ball. Turn dough out onto the counter and divide the crust into 2 unequal parts – larger portion for bottom crust and smaller portion for top crust. Wrap separately in plastic wrap and refrigerate for a few hours. (This dough can also be frozen for up to 6 months – just place in refrigerator 24 hours before use).
Pie Filling
3 ½ pounds apples (I have always used granny smith) – peel, core and cut into chunks
½ cup flour
1 ¼ cup granulated sugar
1 teaspoon cinnamon
pinch of salt
2 tablespoons unsalted butter cut into pieces
Heavy cream and sugar for garnish
Mix the first five above ingredients together and let sit. Roll out bottom, larger crust and place in pie dish. Add filling and sprinkle pieces of butter on top. Roll out top crust and place over filling. Close crust by pinching top and bottom crusts together around the pie dish. Brush top of pie with heavy cream and sprinkle generously with sugar. Place pie on baking sheet and bake in 350 oven for 1 to 1 ½ hours.
Happy baking!
Holly
P.S. If you are too tired to bake, you can order an apple pie from the Chopping Block! Tell Shelley I sent you!
Pie Crust
2 cups of flour
1 to 2 tablespoons of granulated sugar
pinch of salt
1 ½ stick of unsalted cold butter
¼ cup of cold shortening (place in refrigerator several hours before using)
¼ cup cold water (use ice water for best result)
Put flour, sugar and salt in a food processor. Cut up butter and shortening into small pieces and add to processor. Pulse mixture until slightly blended. Use your hands to make sure butter is in little pieces throughout the flour mixture. Process mixture a bit more and then add the cold water. Continue to process until the mixture forms into a ball. Turn dough out onto the counter and divide the crust into 2 unequal parts – larger portion for bottom crust and smaller portion for top crust. Wrap separately in plastic wrap and refrigerate for a few hours. (This dough can also be frozen for up to 6 months – just place in refrigerator 24 hours before use).
Pie Filling
3 ½ pounds apples (I have always used granny smith) – peel, core and cut into chunks
½ cup flour
1 ¼ cup granulated sugar
1 teaspoon cinnamon
pinch of salt
2 tablespoons unsalted butter cut into pieces
Heavy cream and sugar for garnish
Mix the first five above ingredients together and let sit. Roll out bottom, larger crust and place in pie dish. Add filling and sprinkle pieces of butter on top. Roll out top crust and place over filling. Close crust by pinching top and bottom crusts together around the pie dish. Brush top of pie with heavy cream and sprinkle generously with sugar. Place pie on baking sheet and bake in 350 oven for 1 to 1 ½ hours.
Happy baking!
Holly
P.S. If you are too tired to bake, you can order an apple pie from the Chopping Block! Tell Shelley I sent you!
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