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Recipe of the Week: Short Crust Apple Pie


PHOTO PROVIDED Chef Loretta Paganini

This recipe was given to me by my next-door neighbor in Shaker Heights, Doris Turner, a fantastic artist and cook. Trained in Paris, she would make great pies and share them with my family. Serves eight. (Chef tip: Do not overwork pie crust or it will be tough.)


2 2/3 cups all-purpose flour

1 cup (2 stick) cold, unsalted butter, cut into 1/2-inch cubes

2 large eggs

1/2 teaspoon salt

3 to 5 tablespoons lemon ice water

In a large bowl, combine the flour with butter, egg, salt and lemon water as needed. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add more lemon water.

Turn the pastry out onto a lightly floured work surface, dust with flour, and lightly knead it until the pastry is smooth and elastic. Cut dough in half and transfer each half to a separate plastic bag and form pastry dough into a disk. Refrigerate a minimum of 30 minutes, or as long as two days.

Roll out the pastry between parchment paper sheets lightly dusted with flour. Place roll dough carefully in a pie dish, being careful not to stretch dough. Trim the edges.


6 tart apples, preferably Granny Smith

2 tablespoons corn starch

1 tablespoon lemon juice

1 teaspoon vanilla sugar

1 teaspoon cinnamon

1/2 cup light brown sugar

1/2 teaspoon salt

1 tablespoon unsalted butter, cut into small pieces

Can add up to a 1/2 cup of fill-ins (dried cranberries, raisins or nuts)


1 egg white, beaten with 1 teaspoon milk

Granulated sugar

Preheat oven to 425°F. Peel, core and slice apples. Mix apples together with the corn starch, lemon juice, vanilla, cinnamon and brown sugar. Spoon apple filling into prepared pie shell. Top apple filling with pieces of butter. Cover with second pastry round and press edges together, then crimp decoratively. Lightly brush top of pie with egg white and sprinkle all over with sugar. Cut two steam vents in top crust.

Set pie on a cookie sheet to catch any juices and bake for 20 minutes. Lower the heat to 350°F. Bake for 45 minutes more or until the juices bubble through the slashes. After 30 minutes, protect the edges from over browning by covering them with a foil ring. Cool the pie on a rack for at least two hours before cutting. Serve warm or at room temperature with whipped cream or ice cream.