Hudson Valley Apple Pie Served at 2013 Obama Inaugural Luncheon

Name: Hudson Valley Apple Pie Served at 2013 Obama Inaugural Luncheon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 Pies, 10 serving(s)
Ingredients: 6 ounces butter, softened; 1 1/2 ounces sugar; 1/2 lb flour, all purpose; 2 teaspoons water; 1 pinch salt; 1/2 egg (?); 1 lb apple, peeled, cored and sliced thin; 3 ounces sugar; 1/4 tablespoon cinnamon; 1 1/2 tablespoons cornstarch; 1/4 teaspoon vanilla

Submitted by carrie sheridan

"The official recipe for the apple pie served on January 20, 2013 at the luncheon following the second Obama Inauguration"

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Ready In:: 45mins
Ingredients:: 11
Yields:: 10 Pies
Serves:: 10

ingredients

For pie dough
6 ounces butter, softened
1 ¹⁄₂ ounces sugar
¹⁄₂ lb flour, all purpose
2 teaspoons water
1 pinch salt
¹⁄₂ egg (?)
for apple filling
1 lb apple, peeled, cored and sliced thin
3 ounces sugar
¹⁄₄ tablespoon cinnamon
1 ¹⁄₂ tablespoons cornstarch
¹⁄₄ teaspoon vanilla

directions

Pie dough:
In a mixing bowl for a mixer, cream the butter and sugar until mixed well. Fold in egg.
Combine the flour and salt and fold into the butter mixture.
Add the water 1 teaspoon at a time until the dough "pulls together".
Wrap dough tightly in plastic wrap and allow to "rest" in the refrigerator for at least 1 hour (this can be made up to 2 days in advance).
Portion dough into 10 equal parts and roll out thin, approximately 1/4 inch thick and place in individual metal ring mold or aluminum pie shells.
Filling:
Combine sliced apples,mustard, cinnamon, cornstarch and vanilla in a mixing bowl.
Layer the apples into pie dough until apples are piled higher than the sides of each pie shell (the apples will drop as the pies bake).
Top each pie with Cinnamon Crumble (recipe featured separately on Food.com) and bake at 350 degrees for 25-30 minutes.
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Note: this can be made as one pie. It will probably need to bake for a total of 1 hour.

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RECIPE SUBMITTED BY

carrie sheridan

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life

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