Classic Apple Pie

Classic Apple Pie

Classic Apple Pie


Makes a 9 inch pie


  • 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


  • 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


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.


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

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@judyjoochef Instagram profile imageOverjoyed to share my conversation in @usweekly with the remarkable Marcus Samuelsson @MarcusCooks. We dived deep into the essence of his cultural heritage at Hav & Mar, inspirations, and the memorable journey to opening his dream restaurant in Ethiopia. 

I’m a total carb queen, and the bread basket alone is worth the trip to @havandmar where the talented and beautiful Fariyal Abdullahi @fariyalabdul is at the helm. Their crispy injera bread is truly addictive, and their biscuits made from Ethiopian grain teff is the perfect texture to let a generous smear of salted butter melt into. Teff is an ancient grain– so it is good for you too!

Marcus has been part of NYC’s culinary scene for as long as I can remember. We first met when he volunteered to teach a class at Harvest Time in Harlem, a Slow Food in Schools project that I was running. And, we just finished filming a new project– so stay tuned for more details on that! Marcus is not only incredibly gifted, but also a true pleasure to hang out with– so fun, a ton of laughs, and full of kindness. 

And, as for what is New York’s best late night snack – Marcus’ vote goes to pizza! 🍕 Thank you @usweekly for capturing this conversation and to the fabulous team behind the scenes.

For more on our talk and Marcus’ exclusive Igrib Paloma cocktail recipe, check out
Thank you @toryburch for my stellar outfit!
#JudyJoo #MarcusSamuelsson #USWeekly #ChefTalk #NYCDining #HavAndMar #EthiopianCuisine #SwedishHeritage #CocktailRecipe #CulinaryArts #FoodieConversation #ChefsOfInstagram #CulinaryExperience #NewYorkEats #FoodCulture #ChefInterview #Gastronomy #EpicureanLife #FoodAndDrink #Mixology #PizzaOrBagels #StyledByToryBurch #blackhistorymonth5 hours ago via Instagram
@judyjoochef Instagram profile imageRepost from @nytcooking
These crispy, chewy and sugary Korean street food treats known as Hotteok (Sweet Filled Pancakes) are good for the soul. The recipe from @judyjoochef, adapted by @priyakrishna, is at the link in bio. (Photo: @hellomydumpling, food styling: @monicapierini, prop styling: @paigehicksnyc)18 hours ago via Instagram
@judyjoochef Instagram profile imageSuch a fun afternoon The Orchard Room in the Conrad London indulging in their newly launched InfiniTEA with all you can booze Bollinger Champagne! 
I have not gone for a proper afternoon tea in ages! It was so fun to experience their “best of Britain” take on this luxurious afternoon tradition. Local produce shines through with Bramley apple cake, dandelion honey and cobnut delice, and rhubarb custard tarts. Delicate finger sandwiches showcase English Tunworth cheese, Lake District roast beef, and Sutton Hoo chicken. And, of course, my favorite— the Jersey butter scones are served warm nuzzled in a pillowy napkin with Cornish clotted cream and seasonal berry jam. Bliss! 
#afternoontea #london #judyjoo #cheflife #chefslife #chefsofinstagram #InfiniTeaConradLondon
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@judyjoochef Instagram profile imageExcited to be featured among top chefs in this fun article @guardian on ambitious, delicious packed-lunch recipes! My Folded Korean Kimbap Sandwich offers a twist on traditional flavours, perfect for those on-the-go. 
Kimbap is a rice roll similar to Japanese sushi rolls, but in kimbap the ingredients are traditionally all cooked.  The rice also is usually seasoned with roasted sesame oil instead of vinegar. And, in this recipe, you don’t have to fuss around with rolling anything up, just simply fold it together. 
From this Korean recipe, to Indian spiced rolls, to the ultimate Italian sandwich, there’s a world of flavours waiting to transform your lunchtime routine. Dive into these chef-recommended dishes that promise to keep your meals interesting, affordable, and absolutely delectable. Check out the full feature for a dose of culinary inspiration! I love the diversity in this article…
What is your fave packed lunch?

#PackedLunchRevolution #CulinaryCreativity #LunchtimeInspiration #chef #chefs #cook #cooking #cheflife #chefsofinstagram #foodart #foodblog #LondonEats #JudyJooEats #chef #chefs #cook #cooking #cheflife #foodgasm #foodie #foodiegram #foodielife #foodinspiration #foodlover #foodpassion #foodphotography #foodstagram2 days ago via Instagram