Inaugural Apple Pie

In case you have been missing pies this winter (like rhubarb, cherry or blueberry), or in case you didn’t know what to eat my sour cream ice cream with, I also made the apple pie from President Obama’s inaugural luncheon.

inaugural apple pie (with sour cream ice cream) from the kosher foodies

Believe it or not, when I saw these recipes, I called David and told him to invite his friends over for a dinner party, I wanted to make a dessert and needed to invite people over to serve it to so I wouldn’t have to eat it all myself. Do you ever do that?

Also, we’re moving next month (!!) and I wanted to have one last dinner party in our first apartment before moving on.

So this was the weirdest pie dough I’ve ever made! Whenever I make a pie or a tart, I usually stick to this recipe, but I wanted this dessert to be genuine, so I used the recipe on the site. It called for creaming the butter and sugar instead of mixing in cold butter, and I think it called for 1/2 an egg? Is that what 1/2 each egg means? Well I used a whole one and omitted the water.

I loved how the apples were thinly sliced instead of cubed, it made for a pretty presentation and added a great texture that’s different from most of the apple desserts I’ve been eating since the fall.

It’s a pretty strange recipe, since each component is separated into its own page. I went ahead and combined them into one for you (you’re welcome!). And I turned it into one 9-inch pie instead of several individual pies. Because who has 10 mini molds? Not me! Maybe my next kitchen will have enough space for such things…

apple pie filling - inaugural apple pie from the kosher foodiesuncovered apple pie - inaugural apple pie from the kosher foodiesmaking the cinnamon crumble topping - inaugural apple pie from the kosher foodiesinaugural apple pie, ready for the ovenhalf-baked inaugural apple pie from the kosher foodieshalf-eaten pie! inaugural apple pie from the kosher foodies

Inaugural Apple Pie with Cinnamon Crumble


For the dough:

  • 6 ounces butter, room temperature
  • 1 1/2 ounces sugar
  • 1/2 pound flour
  • 1 pinch salt
  • 1 egg

For the apples:

  • 3 medium-sized apples, peeled, cored and thinly sliced (I used two galas and one granny smith)
  • 3 ounces sugar
  • 1 teaspoon cinnamon
  • 1 1/2 tablespoon corn starch
  • 1/4 teaspoon vanilla

For the crumb topping:

  • 1/2 cup flour
  • 1/4 cup sugar
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 3 tablespoons butter, chilled, cut in to 1/2 inch cubes


Make the dough:

  1. Cream the butter and the sugar in a large bowl. Add the egg.
  2. Mix the flour and salt into the dough mixture until it all comes together, adding a teaspoon or two of water if necessary.
  3. Wrap the dough in plastic wrap and refrigerate for at least an hour or up to two days.

Make the apple filling:

  1. In a bowl, combine all of the ingredients.

Make the cinnamon crumble:

  1. Blend flour, sugars, cinnamon and salt in a food processor.
  2. Pulse the butter until the mixture resembles wet sand.

Assemble, bake and enjoy:

  1. Preheat the oven to 350.
  2. Roll out the dough and place in a 9-inch pie plate.
  3. Layer the apples into the dough until full; the apples will drop as they bake, so don’t worry if it seems too high.
  4. Sprinkle the cinnamon mixture on top of the apples.
  5. Bake for about 50 minutes. Make sure to place the pie plate on top of a baking tray to catch any drippings!
  6. Serve warm, with sour cream ice cream.