I was late to J. Cole’s third album Born Sinner, like a year late. I made up for this by listening to it daily for months on end. This Hungry Hip-Hop recipe is inspired by the song “Forbidden Fruit” which features another one of my favorites Kendrick Lamar. The lyric: “Down to the garden, took a little dip (oh no). Apple juice falling from her lips took a little sip (boom)” got me thinking of apples, which of course led to apple pie.
A homemade apple pie is one of the first things I learned to bake. I was around seven years old when my grandmother Beulah, showed me how to make pie crust from scratch and choose the right variety of apples for the best flavor. Each time I make a pie I use the rolling pin she won from a pie contest. One key difference between she and I, is my focus on using organic, local, and unbleached ingredients.
- You’ll need a good pie plate (I’m a fan of these basic Pyrex Glass Pie Plates)
For the crust:
- 2 1/2 cups all purpose flour (I like Bob’s Red Mill Organic Unbleached White Flour)
- 1 teaspoon salt.
- 2 Tablespoons sugar.
- 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes.
- 1/2 cup of all-vegetable shortening (I like Nutiva Organic Shortening)
- 6-8 Tablespoons ice water.
For the pie filling:
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 medium apples (use an assortment of apples to enhance the flavor including Macintosh, Jonathan, Granny Smith, and Spy)
(instructions below adapted from Williams Sonoma)
First make the pie crust (I make my dough by hand).
In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter and shortening into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until it becomes a dough.
Transfer the dough to a floured work surface, roll into a ball. Cut the ball in half. One half is for top of pie and the other is for the bottom of the pie. Press each half into a round, flat disk. Using a rolling pin, roll out one disk into a 12-inch round (large enough to fit over your pie plate. Press into pie plate. Trim excess dough. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and refrigerate until ready to use.
Make your filling:
Peel and thinly slice each of the apples. Sprinkle with lemon to keep them from browning. Mix sugar, cinnamon, nutmeg and salt in large bowl. Stir in apples. Pour apple mixture into crust lined pie plate. Removed top crust from fridge. Lay on top of pie. Trim excess crust and pinch the edge of the crust.
Bake 40-50 minutes at 425 degrees. Until crust is browned.
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