If you’re looking to celebrate Independence Day in the most delicious way, try out this perfect kosher apple pie recipe. It’s simple, tasty, and preparing it makes for a great afternoon activity for the whole family. Served with a side of your favorite certified-kosher ice cream, it doesn’t get any more American than this apple pie!
What you’ll need for the crust:
2-1/2 cups of all-purpose flour
1 teaspoon of sugar
3/4 teaspoon of salt
1 stick of cold butter and a separate tablespoon of cold butter set aside
1/3 cup of cold vegetable shortening
5 tablespoons of cold milk
What you’ll need for the filling:
3 pounds of apples
1/2 cup of sugar
2 tablespoons of lemon juice
3/4 teaspoon of ground cinnamon
2 tablespoons of all-purpose flour
It’s Dough Time:
Combine the flour, sugar, and salt into a large mixing bowl. Cut the cold butter and shortening into small pieces and add them to the dry mixture. Work these together using any means available to you (your hands, a food processor, a stand mixer). You’ll be done when the mixture starts to look like pastry crumbs.
Add the milk slowly, using only enough to make your pastry crumbs into dough. Start with 4 tablespoons instead of the whole 5, and then work your way up as necessary.
Split your dough into two equal portions, flatten each half into a disk shape using your hands. Wrap your dough disks in plastic wrap and stick them in the refrigerator while you get started on the filling (make sure it’s in there for at least 30 minutes so that it has time to set).
Filling That’s More Than Just Filler:
Peel and core the apples, then cut them into slices. The size and thickness of the slices are very important to the success of your pie, but the perfect size is entirely subjective! Keep in mind that the smaller the pieces of apple are, the softer they’ll become in the oven.
Once you’ve settled on the perfect apple sizes, place those slices in a large bowl. Add the sugar, lemon juice, cinnamon, and flour and toss the ingredients to coat the apple slices evenly.
Where the Magic Happens:
Preheat your oven to 350 degrees. While it’s warming up, lightly flour a pastry board or any clean work surface you’ve got. With a rolling pin, the bottom of a clean pan, or whatever else will get the job done, roll one of your dough disks on the floured surface into a circle. Ideally, you want it to be about 1/8-inch thick so that the bottom won’t fall out. The circle should be about 1 inch larger than your pie pan.
When your dough is ready, line your 9 or 10-inch pie pan with butter or the non-stick cooking spray of your choice, then place your rolled out dough in the pan.
Pour the apple filling into the pastry-lined pan. Cut up the tablespoon of butter that you’d set aside and scatter the pieces on top of the filling.
Roll out the remaining dough and place it over the filling. Press the bottom and top crusts together along the flared edge of the pie pan. Cut steam vents in the top crust with a fork or knife.
Bake for 50-60 minutes or until golden brown, let sit for 10 minutes before serving.
Of course, there are lots of ways to put your own personal spin on this apple pie; add some extra cinnamon, use melted ice cream instead of milk, make several mini-pies instead of one big one. If you make a kosher apple pie to celebrate this Independence Day, or any other day, make sure to tag us on Facebook or Instagram and tell us about any personal spins you put on the recipe so that we know what to try next time we’re in the mood for pie!