brown pie on brown wooden table

Jenn’s Amazing Apple Pie

On Wednesday, Chef Jenn taught a class to adults and parents where they learned how to make an amazing apple pie. The result? A crust that is equally flaky and tender, a filling that is a perfect balance of sweet and tart with the right balance of cinnamon, nutmeg and other ingredients. Visually, the apple pies are stunning and taste-wise, they are as classic as they come.

Making An Awesome Apple Pie


  • Top and bottom crusts (making the dough)
  • Wrapped apples (making the filling)
  • Wrapped sugar, spice, and starch mixture
  • Egg wash (whole eggs and water)


  • Mix dry in a bowl with your hands to separate any clumps.
  • Mix apples into the dry well.
  • Take the pie tin with the bottom dough lining and add the apples on top.
  • Compact all the apples in the pie shell into a tall mountain.
  • Take the top crust and a bench cutter/pizza cutter. Cut 10-1 inch strips to create a weaved pattern on top.
  • Create a weaved pattern by overlapping strips starting with the longest one in the middle. Work your way out.
  • Cut excess dough off with the back of a paring knife and fold sides up over weaved ends.
  • “Feed the duck”.
  • Take your egg wash and brush little amounts all over the dough.
  • Bake at 425°F for 20 minutes, then drop the temperature to 375°F until the pie is baked. You’re looking for a nice golden brown color and for the apples to be cooked through. (taking a paring knife to stab the apples to see how soft they are will indicate if it is done. You don’t want them to be crunchy and raw)

Pie Dough


  • 1 lb. pastry flour
  • 5 oz. butter
  • 5 oz. shortening
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 5 oz ICE COLD water


  • Line a bowl with plastic wrap.
  • Weigh out butter and shortening into the bowl with plastic wrap.
  • Wrap ingredients and put in the fridge to chill for 20 minutes.
  • After fat is chilled, place butter, salt, and sugar into a bowl.
  • Add flour to the bowl.
  • Cut shortening into small pieces and add to the bowl as well.
  • Use the pinching method, which is pinching the fat into small pea size pieces mixed with the dry ingredients
  • Shake your bowl to find big pieces. If there are any, pinch them smaller.
  • Make a well, a hole in the center of your bowl, in between the dry.
  • Add the cold water (no ice) and toss the dry with the water.
  • Once done tossing, should form a dough. If you squeeze the dough and it holds its shape, it is done. If not, add more water to make it stick.
  • Frissage on your work station, meaning take the heel of your hand and push dough down against the table to make long sheets. 
  • Do this method 2-3 times until the dough is completely formed.
  • Wrap your dough to chill in the fridge. Pat it down once wrapped into a 1” thick round.
  • Chill for a couple hours or overnight.

Video: Cutting and Frissage

Rolling Out The Pie Crust

  • Take dough out of the fridge.
  • Dust bench with flour and start rolling out dough.
  • Rotate dough while rolling out and try to keep the circular shape.
  • Make sure there is always a layer of flour under your dough while rolling, so the dough won’t stick to the surface.
  • Once dough reaches 1/8 inch thickness, stop.
  • Take a pie tin and cut out a circle around the tin leaving excess for the edges.
  • Roll out the scraps and make those the bottom crust for the pie tin.
  • Lay rolled out dough in tin.
  • Lift and press into the tin so the dough will not rip. Press down to the tin.
  • If there is too much excess hanging over the tin, take it off.
  • Scallop the edges around the tin or “feed the duck”, which is pinching 2 of your fingers and putting one other finger in between the “beak”.
  • Chill and relax in the fridge for 30 min. or in the freezer for 10-15 min.

Apple Pie Filling


  • 2 lb. apples (peeled, cored, and sliced)
  • 7oz. dark brown sugar
  • 3/4 oz. all-purpose flour
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg


  • Peel, core, and slice apples to 1/4 inch thickness.
  • Wrap up apples. (so they don’t turn too brown)
  • Weigh out other ingredients and wrap separately.

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