Apple Pie a la Jessica

Thanksgiving and apple pie just go together. This apple pie recipe is from our friend Jessica, who learned it from her dad. My favorite part might actually be the extremely flaky crust, which – when combined with some crisp northwest apples – makes this a pie to remember.

Autumn Apple Pie-To-Be
Autumn Apple Pie-To-Be

Make the Crust This is enough for a 9″ double crust. Sift 2 cups of flour into a large bowl. Add 1 tsp salt and sift again. Take 1/3 cup of this mixture and put it in a small bowl. Add 1/4 cup water and stir to form a smooth paste.

Add 2/3 cup unsalted, room temp butter to the remaining flour. Use a pastry blender to mix the butter & flour combo until the grain is the size of small peas. Stir the flour paste into the dough. Work it with your hand until it is well incorporated and the dough forms a ball.

Divide the dough in half and roll between 2 pieces of wax paper to form the top and bottom of the crust.

The Apple Filling
The Apple Filling

Make the Apple Pie Filling Core and peel 6-8 apples. Slice them thinly- if they aren’t tart you can add up to 1 T of lemon juice. Mix the apples in a bowl and add 3/4 cup sugar, 1 tsp cinnamon and a dash of nutmeg.

Line a 9 inch pie pan with the pastry. Add the apple mixture, and dot with a tablespoon or two of butter cut into small bits.

Mound and Crimp; Mound and Crimp
Mound and Crimp; Mound and Crimp

Put the top crust on, and seal the two crusts together, using a fork and pushing down around the perimeter of the pie crust. Use the fork to poke several steam holes in the top of the crust, and sprinkle the top with sugar.

Bake at 400 degrees for about 50 minutes, until the crust is golden. Enjoy!

Apple Pie a la Jessica
Apple Pie a la Jessica


  • 2 cups flour
  • 1 tsp salt
  • 2/3 cup butter (plus a little extra)
  • 6-8 tart apples
  • 1 T lemon juice (optional)
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • dash of nutmeg
  • 9″ pie pan
  • wax paper

Need more recipe ideas? Browse all of our Thanksgiving recipes (from years past and present) here.

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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