Brown Sugar Apple Pie Recipe from Judy’s Bar & Kitchen in Stamford

Chef Judy Roll of Judy’s Bar & Kitchen knows her way around a pie, and if you visit her spot in Stamford, you’ll know why she was asked for this recipe. Quite frankly, we selfishly wanted it for our own recipe rolodexes, but we thought we’d share. Aren’t we nice? Enjoy Judy Roll’s recipe for Brown Sugar Apple Pie.

Brown Sugar Apple Pie

Dough

• 1½ teaspoons kosher salt

• 2¾ cups all-purpose flour, plus more

• 14 tablespoons (1¾ sticks) chilled unsalted butter, cut into pieces

• ⅓ cup chilled shortening, cut into pieces

Filling and Assembly

• 4 pounds Granny Smith apples, peeled, sliced into ½-inch wedges

• 1 cup plus 2 tablespoons granulated sugar

• ¼ cup plus 1 heaping tablespoon all-purpose flour, plus more

• ½ cup (1 stick) unsalted butter, cut into pieces, room temperature

• ½ cup (packed) light brown sugar

• 1 teaspoon ground cinnamon

• 1 large egg, beaten to blend

• Lightly sweetened crème fraîche or whipped cream (for serving)

Recipe Preparation

Dough

• Mix salt and 2¾ cups flour in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and shortening and beat on medium-low until mixture resembles coarse cornmeal. Drizzle in ⅓ cup ice water, then beat, adding splashes of ice water as needed, until dough just comes together. Turn out onto a lightly floured surface. Gently press together and flatten a couple of times, about 30 seconds. Divide dough in half; pat into disks. Wrap in plastic; chill at least 2 hours.

• Do Ahead: Dough can be made 3 days ahead. Keep chilled.

Filling And Assembly

• Preheat oven to 350°. Toss apples, 1 cup granulated sugar, and ¼ cup flour in a large bowl. Divide between 2 rimmed baking sheets; bake, rotating baking sheets once, until apples are just tender, 25–30 minutes. Let cool, then transfer apples and accumulated juices to a large bowl. Add butter, brown sugar, cinnamon, and 1 heaping Tbsp. flour; toss to combine. Chill at least 1 hour.

• Let dough sit at room temperature to soften slightly, about 5 minutes. Roll out 1 disk on a lightly floured surface to a 13" round. Transfer to a 9" pie dish. Lift up edges; let dough slump down into dish. Trim, leaving ½" overhang. Roll out remaining disk. Scrape apples into dish and place dough over top; trim, leaving 1" overhang. Fold edge of top crust under bottom crust, press together to seal, and crimp. Cut 8 slits in top to vent, brush with egg, and sprinkle with remaining 2 Tbsp. granulated sugar. Chill pie in freezer until crust is firm, about 30 minutes.

• Preheat oven to 400°. Place pie on a parchment-lined rimmed baking sheet; bake 30 minutes (crust should be slightly golden). Reduce oven temperature to 350° and continue baking until juices are bubbling and crust is deep golden brown, 50–60 minutes. Transfer to a wire rack; let cool at least 4 hours before slicing. Serve with crème fraîche.

• Do Ahead: Roasted apples can be made 1 day ahead; keep chilled.