Hogwarts Apple

There is nothing quite like tossing flour into a bowl, cracking an egg, and wildly whisking ingredients together in anticipation of a delicious treat when you're 4 years old. So when I asked Logan what we should do together this weekend, he immediately yelled, "MAKE APPLE PIE!"

I've had The Unofficial Harry Potter Cookbook for years, but I so rarely use a cookbook for recipes--it's much easier to give it a Goog and find something online. I recently thumbed through this cookbook again and was delighted by all the delicious treats that J. K. Rowling describes throughout her books that would make any muggle want to be a wizard. In Harry Potter and the Order of the Phoenix, Ron begrudgingly leaves his apple pie behind when he is forced to leave the Great Hall. And I'm sure this is the exact recipe that was prepared at Hogwarts:

Apple Pie
The Unofficial Harry Potter Cookbook by Dinah Bucholz

Pie Crust

2 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1/2 teaspoon salt

1 1/4 sticks (10 tablespoons) cold butter, cut into chunks

10 tablespoons vegetable shortening, chilled and cut into chunks

1/2 cup ice water

Filling

8 Granny Smith apples, peeled, cored, and chopped

Juice and grated zest of 1 lemon

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 egg, lightly beaten, to brush over crust

Sugar, for sprinkling the crust

1. For the crust, place the flour, sugar, and salt in a food processor and pulse to combine. Scatter the butter and shortening over the flour mixture and pulse until the mixture resembles coarse yellow meal without any floury bits. Transfer to a mixing bowl and sprinkle ice water over the mixture, then mix with a rubber spatula until it sticks together (if too dry, add 1 tablespoon of water at a time). Split into two disks, wrap in plastic wrap, and chill for 2 hours or up to 3 days.

2. Place the oven rack on the lowest position and set a baking sheet on the rack. Preheat the oven to 350 degrees F.

3. Roll out one of the disks on a floured surface to an 11-inch circle. Fold in quarters and brush off excess dough. Unfold the dough inside a 9-inch pie pan. Trim the overhang to 1 inch. Chill the dough while preparing the filling.

4. Combine the filling ingredients and pour into the crust, mounding the apples in the center. To prevent a soggy crust, you can put the filling into a pot and simmer for about 20 minutes. Drain the filling thoroughly and cool to room temperature before placing in the pie crust. Your baking time may need to be reduced by 30 minutes.

5. Roll out the second disk on a floured surface to a 10-inch circle. Fold in quarters and then unfold it onto the pie. Trim the edges so they're even with the edge of the pan. Fold the overhang over the edges of the top crust and crimp it to seal to edges. 

6. Brush the beaten egg over the crust. Cut slits in the top crust and sprinkle generously with sugar. Place the pie on the baking sheet and bake for 1 1/2 to 2 hours or until the crust is golden and the juices are bubbling out.