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bill yosse s white house apple pie


came across this in the seattle times. pie without an exquisite crust is simply not the real thing. they said, "white house pastry chef bill yosses' light, flaky pie crusts have earned him the nickname "the crustmaster" from president barack obama." this recipe is adapted from bill yosses, white house pastry chef - hope this version is as good as the one being served in the white house. note it makes use of lard, the secret of all great pastry. just in time for prime pie making! use a good cooking apple for this pie.


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  1. To make the crust
  2. In a food processor pulse together the flour
  3. Sugar and salt
  4. Add the butter and lard
  5. Then pulse briefly until the mixture forms small crumbs
  6. Add the ice water and pulse just until a dough forms
  7. Divide the dough into 2 pieces and shape into discs
  8. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight
  9. To prepare the pie shell
  10. On a floured surface roll out one disc to a 14-inch circle
  11. Transfer the dough to a lightly greased
  12. Deep 9-inch pie pan
  13. Leaving a 1 inch overhang
  14. Refrigerate the crust in the pan for at least 30 minutes or overnight
  15. When ready to bake the bottom crust
  16. Heat the oven to 375f line the cold crust with foil and fill with baking weights
  17. Rice or dry beans to hold it in place
  18. Bake the pie shell for 30 minutes
  19. Leave the oven on once the crust is done
  20. Meanwhile
  21. Prepare the filling
  22. In a large saucepan
  23. Toss together the apples
  24. Sugar
  25. Honey
  26. Cornstarch
  27. Vanilla
  28. Cinnamon and lemon zest and juice
  29. Let sit for 20 minutes
  30. Bring the fruit mixture to a boil over medium heat
  31. Cook
  32. Stirring occasionally to prevent sticking
  33. Until the fruit thickens
  34. Let cool
  35. When the bottom crust is baked and the filling has cooled
  36. Pour the fruit into the crust
  37. Roll out the second disc of dough to about 12 inches
  38. In a small bowl
  39. Beat the egg with the salt
  40. Use a pastry brush to brush the egg on the edges of the cooked crust
  41. Place the top crust over the filling
  42. Gently crimp the top crust
  43. Sealing the pie around the edges
  44. Puncture the top of the crust with a paring knife in several places to create steam vents
  45. Brush egg wash over the crust
  46. Then sprinkle with sugar
  47. Bake for another 30 to 40 minutes
  48. Or until the filling is bubbling and the top crust is golden brown
  49. Let cool for 1 to 2 hours before serving

Step 27

Total Time in Minute 120

Ingredients Count 13

cooking bill yosse s white house apple pie

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All-purpose flour



Unsalted butter


Ice water




Vanilla extract




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