Chef Roger’s Apple Pie


This recipe was inspired by my sister Lynn.  I’ve enjoyed this recipe from the very first time she made it for Thanksgiving!  I’ve made some adjustments to the original recipe to suit my tastes and make it my own. I encourage you to do the same.





1 Brisee Crust




6 Granny Smith Apples

½ Cup Granulated Sugar

¼ Cup Light Brown Sugar

½ teaspoon Cinnamon

¼ teaspoon ground cloves

1 teaspoon lemon juice

1 Cup fresh cranberries

4 tablespoons flour

2 tablespoons butter




½ Cup Flour

½ Cup Brown Sugar (light or dark, your preference)

½ teaspoon Cinnamon

½ cup of butter that has been cut into small cubes and frozen.





Preheat oven to 425° F.




  1. Prepare topping by placing all topping ingredients in a food processor fitted with the metal blade.
  2. Pulse on and off until the mixture takes on the consistency of coarse cornmeal.
  3. Place topping in bowl and refrigerate for use later in recipe.



  1. Roll out enough pastry for a single 9” deep dish pie and place in pie dish. (You can also purchase a frozen pie shell. Google “Ready made Pie crust for options and suggestions.)
  2. Place the pie crust in the refrigerator and keep chilled until step 9.



  1. Peel, core and slice apples.  My favorite tool for this is the Williams-Sonoma Peel-A-Way.   It peels and cores in one step.  Then just slice the apple into quarters.
  2. In a large bowl, coat the apples with both white and light brown sugars, cinnamon, vanilla bean seeds, ground cloves and lemon juice.
  3. Allow the fruit to macerate for 30 minutes in a colander over a bowl to reserve the liquid.
  4. Cook the liquid in a small sauce pan until it has been reduced to a thick syrup.
  5. Add butter to the syrup and remove from the heat.
  6. Add cranberries and toss the fruit in the flour.


Putting it together


  1. Take pie crust out of refrigerator and place on a baking sheet.  Fill with fruit and pour syrup over the fruit
  2. Evenly sprinkle topping over pie.
  3. Bake for 15 minutes then lower the temperature to 350° F and continue to bake for about 45 minutes or until juices begin to bubble over.


Allow to cool and refrigerate.  If you cut into the pie while it is hot out of the oven, the filling will run out and create a soggy crust so please be patient while it cools.

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