American Pie Council

2013 Professional Recipe

Gjelina's Apple Pie

Gjelina's Apple Pie
2013 APC Crisco National Pie Championships Professional Division
1st Place Perfect Pie
Nicole Rucker, Los Angeles, CA

Gjelina's Pie Crust (developed by Nicole Rucker)

10 ½ oz cold unsalted butter. I prefer Strauss European Style or Plugra. Cut into 1 inch cube
1lb all purpose flour. King Arthur is my choice.
1/3 tsp fine sea salt
2 oz hot water
2 oz ice
2.5 oz granulated sugar
1 TBSP white vinegar
First make sure everything is cold. Mix the hot water, vinegar and sugar into a syrup then add the ice and stir until ice has melted.
Then, pulse the flour, salt and butter in a food processor until it is the size of medium peas. Dump this fatty flour out on a work surface, and gather it into a pile.
Pour in half of the sugar syrup, and start mixing it all together gently; this is messy work. Squeeze the dough together and lightly rub the butter peas into the flour. Use the palm of your hand and press against the table gently and smear/rub the dough together.
Sprinkle on more of the syrup, keep squeezing and rubbing. Try to work quickly so that the butter does not melt. When the dough comes together in a shaggy ball, I wrap the whole thing in plastic and let it chill in the fridge for an hour. After that hour, portion the dough into 14 oz. balls and roll them out, usually very thick, depending on the pie, roughly 1/8 of an inch.
Lay the dough into your desired pie plate and chill it for half an hour while you mix your filling.
I bake my pies in a convection oven, starting at 375 deg for the first 15 minutes and then lowering the temp to 325 deg to finish.
Filling 1:
Gjelina’s Apple Pie by Nicole Mournian

2 14 oz. portions of Gjelina's Pie Dough, well chilled (not frozen)
6 medium-large Black Arkansas or Honey Crisp Apples
3 c. cooked pink lady apples (see recipe)
3/4 c. granulated sugar 1 TBSP sugar
4 TBSP flour
Pinch of salt
½ tsp cinnamon
½ tsp nutmeg
1 TBSP ginger syrup
1 TBSP butter, chilled
1/4 c heavy cream reserved for the crust

To cook Pink Lady apples:
5 cups raw pink lady apples, peeled
1/2 c white sugar
1/4-1/2 cup water
Juice of one lemon

Put all ingredients plus 1/4 c water in a large pot and bring to a simmer over low-medium heat. Cook until transparent and shiny (45 minutes) adding more water periodically if necessary. Finished product is clear apples that are shiny and candied looking. Cool before using in pie.

Filling 2:

Filling 3:


Mix all ingredients except for the cream and 1 TBSP sugar together and place in your bottom crust. Paint the edges of the crust with the heavy cream.
Lay the top crust on a floured board and slice into 1 inch thick strips. Lattice them on top of the apples.
Brush the lattice generously with heavy cream. Sprinkle with 1 tbsp. of fine sugar.
Crimp with your fingers or seal with a fork, your choice. Place the whole pie in the freezer for 10 minutes while you heat an oven to 375 degrees.
Bake at 375 degrees for 15 minutes and then turn the oven down to 325 for the last 30-45 minutes. You know it's done when it's golden brown and a little thickened juice comes lattice.
Cool for at least two hours before cutting.