Classic Apple Pie

Classic Apple Pie

Classic Apple Pie

Ingredients

Makes a 9 inch pie

Crust

  • 1 egg, separated
  • 1⁄2 tbsp apple cider vinegar
  • 3⁄4 cup cold water
  • 3 cups all-purpose flour
  • 1 1/2 cup lard (or shortening)
  • 1 ¾ tsp. salt
  • 1 tbsp sugar

Filling

  • 2 large spicy apples, Galas or Bramleys
  • 3 large sweet apples, Jonagolds or Honeycrisp
  • 2 tbsp lemon juice
  • 1 1/3 cup dark brown sugar
  • 3 tbsp. all-purpose flour
  • 1 tsp ground cinnamon
  • 1 vanilla bean, scraped
  • 1⁄2 tsp salt
  • 1⁄4 tsp freshly ground nutmeg
  • 1 1⁄2 tbsp butter
  • Coarse granulated sugar for sprinkling

Method

Make the crust

  1. Separate the egg, reserving the white in a small bowl, mix in 1 tbsp of water. Set aside.
  2. In a liquid measuring cup, mix the egg yolk with the apple cider vinegar and enough water to reach the 1⁄2-cup mark. Set aside.
  3. In a large mixing bowl, tip in the flour, lard, salt and sugar. Combine using your hands, breaking in the lard until the mixture into pea sized pieces, and until the mixture resembles coarse sand. Add egg and water mixture slowly tablespoon by tablespoon, (you may not use all of it), and knead gently just to combine. Do not overwork the dough. Separate the dough and form two balls.
  4. Place each ball in between two sheets of plastic wrap and press into a circle large enough to cover your pie plate. Repeat with second dough ball. Place in fridge for at least an hour. This dough can be made ahead of time, store in sealed plastic bag for up to two days. Freeze for up to 1 month.

For the filling

  1. Peel and slice apples into pieces about ¼ inch thick wedges. In a bowl, mix apples, lemon juice, dark brown sugar, flour, cinnamon, vanilla, salt, and nutmeg, until well coated. Set aside.

prepare the pie

  1. Heat the oven to 375°F. Roll the dough into two disks that are about 2-3 inches wider than your pie shell and about 1/8 inch thick. Place one crust in the pie plate, and press into the plate gently. Trim off any excess, and reserve to make decorations to place on top.
  2. Pour filling into the crust and dot with small pieces of butter. Brush the edge with egg white. Cut a central vent in the top crust. Place atop the filling and cinch and crimp the edges closed using your fingers. Cut out and make any decorations using the dough trimming (leaves, apples, etc).
  3. Glaze the top crust with egg white, and place the decorations on. Glaze the top of the decorations and sprinkle with coarse granulated sugar.
  4. Bake at 375°F for 15 minutes. Reduce heat to 350° F and bake for another 45 minutes or so, until crust is golden brown. Serve with vanilla Chantilly cream and/ or vanilla ice cream.

Note

Chantilly is best homemade, just whip up heavy cream with a scraped vanilla bean and confectionary sugar to taste.

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Social media

@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature3 days ago via Instagram
@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #QuickPickles #PickledRadish #Musaengchae #KoreanPickles #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza5 days ago via Instagram
@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife6 days ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats1 week ago via Instagram
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