BLUE RIBBON RECIPES by C.V. Puerro 








Nathan Jackson Pie











Buttery Crust Ingredients (makes two 9-inch crusts)


      1-1/4 cups all-purpose flour

      1/4 teaspoon salt

      1/2 cup butter, chilled

      1/4 cup water, chilled



In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Divide into two even halves.  Wrap each in plastic and refrigerate for 4 hours or overnight.


Roll out each half of dough to a 1/8-inch thickness, to fit a 9-inch pie pan. Place one crust in pie pan. Press the dough evenly into the bottom and sides, and then trim overhang to 1-inch beyond edge.




Apple Filling Ingredients


      6 pounds Golden Delicious apples,

            peeled, cored, and cut into 1/2-inch wedges

      2 tablespoons fresh lemon juice

      6 tablespoons unsalted butter

      2/3 cup packed brown sugar

      2 tablespoons all-purpose flour

      1 teaspoon ground cinnamon

      1/4 teaspoon ground allspice

      1/4 teaspoon ground ginger

      1 tablespoon heavy cream

      1/2 teaspoon granulated sugar



In a large bowl, toss the apple wedges with apple juice. Heat 3 tablespoons butter in very large skillet over medium heat. Add half of the apples and 1/3 cup brown sugar. Cook, stirring occasionally, until the apples are barely tender, about 5 minutes. Transfer to a roasting pan. Repeat with the remaining butter, apples, and brown sugar. Cool completely before mixing in the flour, cinnamon, allspice, and ginger.


Place a baking sheet or baking stone in the oven and preheat oven to 375°F. (This gives the pie a flat surface to bake on and promotes a crisp bottom crust.)


Fill the prepared crust with the cooled apple mixture. Fit remaining circle of dough over apple mixture to cover. Press the edges of the dough together and flute. Cut a small hole in center of pie. Brush the top of pie lightly with the cream and sprinkle with the sugar.


Bake on baking sheet until the pie crust is golden brown and the filling is bubbling through the hole, approximately 75 minutes. Cool until warm. Serve warm or cooled to room temperature.  Refrigerate remaining pie.




Yield: 7 magnficent servings.





















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Compliments to the chef maybe sent to: C.V. Puerro


Characters from "The Magnificent Seven," were used without permission and this recipe in no way signifies support of, or affiliation with, The Mirisch Group, MGM, Trilogy Entertainment, CBS Worldwide, Inc., or Betty Crocker.