25
Nov

White House Recipes

Servings:Over 8
Difficulty:Easy
Cook Time: min

President Obama calls him the crust master and says he’s the mastermind behind the best pies he’s ever tasted. Read more about White House Pastry Chef Bill Yossess’ and learn the secrets behind his apple pie.

Ingredients

Pie Crust:

  • 3 cups (about 13 oz ) all purpose flour
  • 1/2 teaspoon salt
  • 10 oz. (2 and 1/2 sticks) cool room temperature, unsalted butter, cut into ¼-inch pieces
  • 6-7 tablespoons ice water
  • 1 egg and 1 teaspoon salt for egg wash

For Filling:

  • 3 lbs apples, such as Gala, Granny Smith or McIntosh, peeled cored and cut into half-inch wedges.
  • 1 cup sugar
  • 1/2 cup honey, preferably local
  • 1/2 cup cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Zest and juice of one lemon

Cooking Directions

Make Crust:

Place flour and salt in a food processor and pulse five times. Add butter and pulse until mixture forms chickpea-sized pieces, about 20 seconds. Add ice water 1 tablespoon at a time and pulse until mixture just holds together. Divide dough and form into two equal-sized balls, then press each ball down to form a 5-inch disc. Wrap each disc in plastic and refrigerate for at least two hours and up to two days. On a lightly floured surface roll out each disc into a 14-inch circle. Place one circle between sheets of plastic wrap or parchment paper and refrigerate.

Grease a 10-inch deep-dish pie pan and gently place the other circle in the pan, leaving a one-inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight.

Preheat oven to 375ºF. Remove the pie pan with the bottom crust from the refrigerator and let soften for five to ten minutes. Fold the edge of the overhang under itself and pinch the dough to form a fluted edge. Line with foil and fill with pie weights, rice, or navy beans. Bake for 30 minutes. Remove from oven and lift out foil and pie weights; allow pie shell to cool for 10 minutes.

Make Filling:

In a large saucepan, sift together the sugar and cornstarch, then toss with apples, honey, vanilla, cinnamon, lemon juice and zest. Let stand for 20 minutes.

Bring fruit mixture to a boil over medium heat, stirring occasionally until the mixture has thickened slightly, making sure fruit does not stick to the bottom of saucepan. Remove from heat and cool.

Whisk the egg and salt and brush the rim of the prebaked pie shell. Fill with the fruit filling and then lay the second dough circle over the filling, press very gently around the edges to make sure the egg wash seals the top pie dough to the bottom pre-baked crust. With a paring knife, puncture the top pie dough in a wide circle about 10 times with the tip of the knife to form steam vents. Brush top with remaining egg wash and sprinkle with sugar.

Bake another 30-40 minutes or until the pie filling is starting to bubble out the vents and the top pie crust is golden brown. Remove to a cooling rack and allow to cool for 1-2 hours before serving.

(The egg wash is an egg that is stirred and thinned out by adding salt, it is then used as a paint to give color to the finished baked product or to stick the two doughs together, in this case the top and bottom of the pie.)

Serves 10 – 12

Ingredients

Filling:

  • 8 Granny Smith apples, peeled and sliced (or a bag of frozen peeled apples)
  • 1 1/2 to 2 cups of brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup white flour

Crust:

  • 3 sheets refrigerated pie crust
  • 1 stick of butter

Directions

  1. Mix these [filling] ingredients together in a bowl and let it sit in the refrigerator overnight so the spice goes all the way through the apples.
  2. Preheat oven at 325 degrees F. Butter and flour the bottom of a large baking dish.
  3. Roll out three pie crusts real thin — as thin as possible. Layer the bottom of the pan with 1 1/2 of the pie crusts and prick a few holes in it. Pour the apples with the liquid into the pie pan. Dot 3/4 of a stick of butter around the apples. Use the final 1 1/2 pie crusts to cover the apple mixture entirely (let the pie crust overlap the pan).
  4. Pinch the edges of the dough around the sides of the pan so the mixture is completely covered.
  5. Melt final 1/4 stick of butter and brush all over top of crust.
  6. Reduce the oven temperature to 300 degrees. Bake at 300 for up to 3 hours — that’s what makes the crust flaky, like Barack likes it. Put the cobbler in the oven and go for a walk, go to the store, or do whatever you have to do around the house. Start looking at the cobbler after two and a half hours so it doesn’t burn. Serve anytime.

Serves 8-10 slices.

PUMPKIN PIE

Filling:

  • 16 oz pumpkin puree
  • 3 whole eggs
  • 1 egg yolk
  • 1 cup heavy whipping cream
  • 2 tbsp pure maple syrup
  • 1 cup dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2tsp ground ginger
  • pinch of nutmeg
  • pinch of black pepper
  • 1/2 tsp salt

In a stand up electric mixer, whisk together the first 5 ingredients.

Combine the remaining ingredients and add to the egg mixture.

Set mixture aside.

Pie Dough:

  • 3 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp salt
  • 2 1/2 sticks butter, sliced
  • 1/3 cup shortening
  • 1/2 cup cold water

In a stand up electric mixer using a paddle attachment, mix together the first 3 ingredients.

Place the pieces of butter and shortening on top of the flour mixture. With the machine on, pour in the cold water and bring dough together. Scrape the bowl well, and mix briefly again.

Place dough onto a lightly floured parchment lined pan. Refrigerate for 2 hours.

Roll the cold dough between 2 pieces of lightly floured parchment paper to a 1/4 inch thickness.

Lightly spray a 9”pie dish/pan. Place pie dough into dish and shape edges.
Freeze dough for 1 hour. Preheat oven to 380°.

Line the pie shell with aluminum foil and place metal pie weights into area and bake for 40 minutes until completely golden all over. Once slightly cooled, carefully remove the foil and metal weights.

Pour in the pumpkin puree and smooth with a spatula.

Bake on a half sheet pan with water surrounding the glass dish.

Bake the pie at 320° for 1½ hours or until a cake skewer comes out clean.

PUMPKIN PIE

Filling:

  • 16 oz pumpkin puree
  • 3 whole eggs
  • 1 egg yolk
  • 1 cup heavy whipping cream
  • 2 tbsp pure maple syrup
  • 1 cup dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2tsp ground ginger
  • pinch of nutmeg
  • pinch of black pepper
  • 1/2 tsp salt

In a stand up electric mixer, whisk together the first 5 ingredients.

Combine the remaining ingredients and add to the egg mixture.

Set mixture aside.

Pie Dough:

  • 3 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp salt
  • 2 1/2 sticks butter, sliced
  • 1/3 cup shortening
  • 1/2 cup cold water

In a stand up electric mixer using a paddle attachment, mix together the first 3 ingredients.

Place the pieces of butter and shortening on top of the flour mixture. With the machine on, pour in the cold water and bring dough together. Scrape the bowl well, and mix briefly again.

Place dough onto a lightly floured parchment lined pan. Refrigerate for 2 hours.

Roll the cold dough between 2 pieces of lightly floured parchment paper to a 1/4 inch thickness.

Lightly spray a 9”pie dish/pan. Place pie dough into dish and shape edges.
Freeze dough for 1 hour. Preheat oven to 380°.

Line the pie shell with aluminum foil and place metal pie weights into area and bake for 40 minutes until completely golden all over. Once slightly cooled, carefully remove the foil and metal weights.

Pour in the pumpkin puree and smooth with a spatula.

Bake on a half sheet pan with water surrounding the glass dish.

Bake the pie at 320° for 1½ hours or until a cake skewer comes out clean.

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