Presidential Apple Pie
This Presidential Apple Pie is so divine and beautifully-crafted, it's fit for the very best. Made classically-delicious with ingredients you already love, and a little added pizzaz where presentation is concerned, this recipe was inspired by an actual white house chef. Fancy that! This stunning pie gets its reputation from the crust, which requires your time and attention. Trust us, it’s worth it! Plan to make this on a day when you have plenty of time, and allow about 4 hours for preparation steps (which can be done on two different days if necessary). You'll also need to allow another 2 hours for the pie to cool completely before serving. This pie pulls out all the stops for a familiar dessert that will turn heads when it's set on the table. Impress your friends and family with old fashioned charm and heavenly taste when you make this apple pie for a party or holiday. This is a great alternative for a Thanksgiving dessert that will make forget all about that traditional pumpkin pie.
Be sure to ENTER TO WIN a Emile Henry Thanksgiving Pie Dish to use while making this recipe! Leave a comment on this page and you will receive a bonus entry. Don't miss the grand prize giveaway including one of each prize featured in the 10 Days of Thanks!
For even more apple pie recipes and other apple recipes you'll want to try this fall, check out our collection, 25 Homemade Apple Pie Recipes and More Apple Desserts.
- There is a maximum of one extra entry per person. The extra entry will be based upon a comment left on this post. Duplicate comments are not tallied.
- The winner will be selected at random from the comments on this page and the entries on the contest page.
- The winner will be contacted on the morning of November 20th, 2017.
- Email Address provided in their account (please do NOT leave your email address in the comments--you already provided it when you created your account)
- You have until November 19th, 2017 at 11:59pm EST to leave your comment on this post. Comments posted after that will not be counted.
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Yields1 large pie; Serves 8-10
Preparation Time4 hr
Chilling Time1 hr 30 min
Cooking Time30 min
- Pie Crust
- 3 cups flour
- 1/2 teaspoon salt
- 2 1/2 sticks unsalted butter, at cool room temperature
- 6 7 tablespoons ice water
- 1 egg
- 1 teaspoon salt
- 1 tablespoon sugar (coarse pastry sugar if available)
- Pie Filling
- 3 pounds apples (Gala, Granny Smith or McIntosh or a combo)
- 1 cup sugar
- 1/2 cup cornstarch
- 1/2 cup honey
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- zest and juice of 1 lemon
Place flour and salt in a food processor and pulse once or twice. Cut butter into small cubes and pulse into the flour about 20 seconds, until butter is the size of small peas.
With the machine running, add water a tablespoon at a time until the dough just begins to hold together; do not overmix.
Divide dough into two equal size portions and form into 5-inch discs. Wrap in plastic wrap and chill for 2 hours or longer.
Remove dough from refrigerator for 10 minutes, then place one disc on a lightly floured board. Roll into a 14-inch circle, slide onto a piece of parchment paper on a baking sheet. Repeat with the second disc, placing it also on a baking sheet, cover with plastic wrap or parchment and chill 30 minutes.
Preheat oven to 375 degrees F and prepare the filling: Core and peel the apples and cut into wedges. Place into a large bowl with the sugar, cornstarch and honey. Add vanilla, cinnamon and lemon zest and juice and toss to coat the apples well. Let stand 20 minutes.
In a large saucepan, bring the apple mixture to a boil, then lower heat to medium and stir and cook until mixture thickens slightly and apples begin to become tender, about 10 minutes, scraping the bottom frequently so the mixture does not stick to the pan. Remove from heat and allow to cool while pre-baking the crust.
Carefully place one of the rolled out crusts into a lightly greased 10-inch deep-dish pie plate. Trim the edges to within inch of the edge of the pie plate, line the interior with foil and use pie weights to fill the crust. Bake for 30 minutes - the edges should be lightly browned and the bottom beginning to look dry. Remove pie weights and foil and allow crust to cool for 10 minutes.
Fill the pie with the cooked filling. Whisk the egg and salt together and brush the edges of the crust well. Remove the remaining rolled out dough from the refrigerator and slide it onto the top of the pie, trimming the edges to the same size as the bottom crust. Press the two crusts together very firmly with the tines of a fork to seal. Cut 10-12 slits in the top to allow steam to escape. Brush the top with some of the remaining egg and salt mixture, sprinkle the sugar over the top and bake about 35 minutes until the top crust is golden brown and filling is bubbling.
Cool for 2 hours before cutting into slices to serve.
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