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.

Ready In:
2hrs
Serves:
Yields:
Units:

ingredients

directions

  • To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.
  • Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
  • To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
  • When ready to bake the bottom crust, heat the oven to 375°F Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.
  • Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.
  • Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
  • When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.
  • Roll out the second disc of dough to about 12 inches.
  • In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.
  • Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.
  • Let cool for 1 to 2 hours before serving.
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@Busters friend
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"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. meridian1957
    This was the most beautiful pie I have ever made. The crust had me a little worried as I left it in the refrigerator overnight at both opportunities and the overhang of the bottom crust got a little stiff in spots. I need not have worried. The crust came out perfectly; and the emphatic, enthusiastic "YUM" that came out of my husband's mouth upon his first bite was unlike any I have heard before - and he has given me a lot of yums!<br/><br/>I worked the dough by hand and had to use all butter as I could not find any lard in the local stores, for some reason. It was still the best crust I have ever made. I was a little nervous about the whole thing - it has been a while since I have made a pie - hence taking so long to get it done; and had to look at directions for this pie on another site to check what to do with the overhang (I know, I'm an idiot). You tuck it under before fluting and baking. Don't be afraid, be bold! It's worth it!
    Reply
  2. Gigi M.
    I have been baking pies for over 35 years. This is by far the best pie I have ever made. I don't even like apple pies and this one was just amazing. I don't know what the previous negative reviewer did wrong. but my filling was perfect, my crust was awesome flakiness. just a slice of heaven.
    Reply
  3. cherryblossom222
    AMAZING RECIPE! I have made this pie 3 times each to rave reviews!
    Reply
  4. Megsroses
    I am a pie baker with over 50 years experience in the kitchen and I must say this is the worst pie I have ever tasted.<br/>I wondered at the time about the Vanilla and I think that it gave a very odd taste to the apples.<br/>Having cooked the apples, according to the directions, and then baking them in the pie, they were reduced to a soggy mass.<br/>There was way too much corn starch and it made the pie very stiff and unappealing.<br/>Lots of better apple pie recipes out there folks! Forget about this one!
    Reply
  5. xjuls
    Awesome pie. Looks great, tastes great, and the crust was easy to make. I'll be a rock-star on Thanksgiving with this treat!!!
    Reply
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