My Favorite International Recipes: 2026 Update

Around this time last year I posted a collection of my favorite international recipes. I've added a few more to my repertoire since then, so if you've already tried and enjoyed (or not) those dishes, here are a few more that you might enjoy (or not). 

Butter Chicken (India)

"Authentic" butter chicken calls for a lot of ingredients that I don't keep on hand and wouldn't use often enough to justify buying, but this recipe tastes reasonably close (at least, to my American palate), plus it only takes about half an hour to make so it's a great recipe to throw together at the last minute. I like to serve it over rice (preferably jasmine or basmati) or with storebought or homemade naan, with steamed broccoli either on the side or stirred directly into the sauce (which increases the chances that my children will eat it). 

1 Tbs vegetable oil
2 Tbsp butter, divided
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
5 cloves garlic, minced (or 5 tsp prepared minced garlic)
2-inch piece fresh ginger, grated
1 tsp cumin
2 tsp garam masala
1/2 tsp chili powder (optional; reduce or omit if you don't like heat)
1 tsp smoked paprika
1 tsp turmeric
1 tsp salt
1 tsp brown or white sugar (optional; my daughter likes this dish a little sweet but not everyone does)
1 (15-oz) can tomato sauce 
1/2 cup heavy cream (or light cream, or half and half)
2 Tbsp fresh parsley, cilantro, or mint (optional)

In a frying pan, heat vegetable oil and 1 tablespoon butter. Brown the diced chicken breast until golden. Move the chicken to one side and melt the rest of the butter. Add the garlic and ginger and cook until fragrant (about 1 minute). Add all of the spices, and the salt (and sugar, if using), stir and cook for a minute then add the tomato sauce and stir well. Cover with a lid and simmer on medium heat for 5-10 minutes. Remove the lid, stir in the cream, and allow to reduce a little. Serve over rice and/or with naan and garnish with chopped parsley, mint, or cilantro.

Risotto (Italy)

Basic risotto is a recipe that should be in every cook's repertoire. It's not hard to make, it's simply time-consuming. It makes a great side dish just as is or with a touch of lemon juice and peas, or dress it up as a main dish with chicken or lobster and a pinch of fresh herbs. 

1-1/2 to 2 cups chicken broth
2 Tbsp butter, divided
1/2 medium onion, finely chopped
1/2 tsp minced garlic
3/4 cups Arborio rice
1/2 cup dry white wine (Pinot Blanc or Sauvignon Blanc - or substitute additional chicken broth)
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/4 cup grated Parmesan, plus more for serving

In a medium saucepan, bring the broth to a simmer and keep warm over low heat (or warm it in the microwave). In a separate medium saucepan, melt 1 tablespoon of butter over medium heat. Add the onion and garlic and cook, stirring often, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring often, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining butter and the salt, pepper, and 1/4 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.

If you're feeling confident and want a fancier recipe, I recommend Chef Anne Burrell's Wild Mushroom Risotto or Gordon Ramsay's Lobster Risotto. 

Scones (United Kingdom)

This is chef Mary Berry's recipe for classic scones - which, by the way, is properly pronounced to rhyme with "prawns," not "cones." Scones are popular throughout the UK as a teatime treat, served with jam and cream. The trick to making good scones is avoiding overhandling the dough and not letting it get too dry. I have converted the original weights of the ingredients to the more common American volume measurements, but if you have a kitchen scale and want to use it, it's 450 grams of flour and 50 grams of caster sugar. 

2 cups flour
1 Tbsp baking powder
¼ tsp salt
6 Tbsp butter, softened
1/4 cup caster sugar (in the US it's called Superfine or Baker’s Sugar; most large supermarket chains carry the Domino's brand in the yellow-and-white bottle)
2 eggs
1 cup milk (approx.)

Preheat oven to 425 degrees and grease 2 baking sheets. 

In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter and rub with fingertips or cut in with a pastry blender until the consistency of fine bread crumbs. Stir in sugar. Beat eggs and add enough milk to reach a volume of 1-1/4 cups. Set aside about 2 Tbsp for glazing. Gradually add the egg mixture to the dry ingredients, stirring until a soft dough forms. (Keep on the wet side for a better rise.) Turn the dough out onto a lightly floured board and flatten with hands or a rolling pin to a thickness of about ½ inch. Use a 2-inch fluted or round cutter to stamp out circles, lifting the cutter straight up (do not twist). Gently push the remaining dough together and cut out additional circles. (Do not overwork dough.) Arrange circles on prepared baking sheet and brush with reserved egg mixture. Bake for 10-15 minutes, until well risen and golden brown on top. Transfer to a wire rack to cool, covered with a cloth to keep from drying out. Cut in half and serve immediately, topped with jam, jelly, or marmalade, and whipped or clotted cream or mascarpone. 

Lemony Lentil Soup (Middle East)

Variations of this recipe are found throughout the Middle East, particularly in Lebanon and Syria, as well as Egypt and other parts of North Africa. The spices give it a vivid golden-yellow color that matches the brightness from the lemon. The lentils create a heartiness that makes it a wonderful vegetarian (or vegan) main dish. 

1 Tbsp olive oil

1 medium white onion, peeled and diced

2 medium carrots, diced

5 cloves garlic, peeled and minced (or a generous Tbsp minced garlic)

6 cups vegetable (or chicken) stock

1 1/2 cups red lentils, rinsed and picked over

2/3 cup whole-kernel corn (thaw first if using frozen)

2 tsp ground cumin

1 tsp curry powder

(optional) pinch each of saffron and cayenne

zest and juice of 1 small lemon

fine sea salt and freshly-cracked black pepper

Heat oil in a large stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Stir in the stock, lentils, corn, and spices until combined.  Continue cooking until the soup reaches a simmer, then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender. If desired, use either an immersion or a traditional blender to puree the soup until it reaches your desired consistency. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed. Serve warm, garnished with an extra fresh lemon slice if desired.

Serve with storebought or homemade pita bread. 

Wiener Schnitzel (Germany)

I first learned to make wiener schnitzel in 8th grade, from my Hamburg-born German teacher. Veal parmigiana is my family's preferred veal dish, so I don't make schnitzel often, but every now and then it's just right. I usually serve it with some form of warm potatoes (often latkes or kartoffelpuffer) and applesauce or a green salad, rather than the more traditional potato salad or spaetzle.  

4 (5-oz) veal cutlets, pounded thin (or scallopini)

½ cup flour

½ tsp salt

½ tsp black pepper, divided
2 eggs, well beaten
1/4 cup milk
1 cup panko bread crumbs

½ tsp garlic powder

½ tsp onion powder

½ cup vegetable oil. for frying

4 slices lemon, for garnish (optional)

In a shallow bowl, whisk together flour, salt, and 1/4 teaspoon pepper to a shallow bowl. In a second shallow bowl, whisk together eggs and milk. In a third bowl, whisk together panko bread crumbs, garlic powder, onion powder, and remaining 1/4 teaspoon black pepper to another bowl and mix until well combined. Dredge each piece of veal in the flour mixture, completely coating the cutlet on both sides. Dip the floured cutlet into the egg mixture to completely coat on both sides. Add the egg-dipped veal to the breadcrumb mixture to coat on both sides. 

Heat vegetable oil in a large skillet or frying pan over medium-high heat. Carefully place each cutlet into the pan and saute until golden brown and crispy (about 2 minutes per side). Remove from pan and place on a wire rack or paper towels for one minute to drain the excess oil. Garnish with lemon slices, if desired. 

Potato and Cheese Pierogi (Poland)

Nearly 20 years ago, I was invited to the house of a Polish friend for a "pierogi- and galumpki-making party". Not being a cabbage fan, the galumpki were not my favorite, but I absolutely adored the pierogi. Fun fact: In Polish "pierogi" is the plural form and "pierog" is the singular, but English usually uses "pierogi" and "pierogies" as the singular and plural, respectively. Since I can't even imagine eating only one, I consider both "pierogi" and "pierogies" to be acceptable. The recipe below makes about 32 pierogi cut with a 3-inch cutter, but can be halved. 

4 cups flour (plus more for kneading)

2 eggs

2 tsp salt, divided

1/2 cup water

2 russet potatoes (about 1 lb), peeled and cubed

1 cup cottage cheese or farmer’s cheese

1/4 cup sour cream

Freshly ground black pepper to taste

4 Tbsp butter, for sauteing

In a large mixing bowl, whisk together the flour and 1 tsp salt. Make a well in the center and add the eggs and water. Mix until a soft dough forms, then knead on a floured board for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes. (You can make the dough ahead and refrigerate immediately after wrapping for up to 24 hours. Allow to sit at room temperature for 30-45 minutes before using.) 

Boil the cubed potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly, then mash until smooth. Transfer potatoes to a large bowl and add 1 tsp salt, farmer's cheese, sour cream, and pepper, stirring and folding until well combined. Taste and adjust seasoning as needed. Allow to cool completely. While the filling is cooling, roll out the dough on a floured surface until it’s about 1/8-inch thick. Cut out 3- to 4-inch circles using a biscuit cutter or thin-edged bowl. Place a teaspoon or so of the filling in the center of each circle. Fold in half and pinch the edges together tightly to seal in filling. Bring a large pot of salted water to a gentle boil. Add pierogis in batches, ensuring not to overcrowd the pot. Scoop up from bottom to prevent sticking. Once they float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon and saute in butter until golden brown.

Serve the pierogis with a white sauce or top with caramelized onions, if desired. 

Shrimp Ramen Soup (China/Japan)

    

     

Although ramen originated in China, it was introduced to Japan by Chinese immigrants in the late 19th and early 20th centuries, and it has since evolved into a Japanese staple, with the wheat noodles often being served in a meat- or fish-based broth. The word "ramen" is actually a Japanese adaptation of the Chinese word "la mian," which means hand-pulled noodles (compare to the American term "lo mein"). In our house, we often throw in whatever protein is on hand: crumbled bacon, a fried egg, some cooked chicken, or a few quick-thawed frozen shrimp. But if we want to get fancy and use a recipe, this is a good one. 

1-2 Tbsp olive oil

8 oz sliced mushrooms

1 large carrot, grated

4 cloves garlic, minced (or a generous Tbsp minced garlic)

4 cups vegetable, chicken, or beef stock 

1 Tbsp grated ginger

1 tsp soy sauce

1 tsp sesame oil

2 (3-oz) packages ramen noodles (do not use seasoning packet)

1 lb medium/large raw shrimp, thawed, cleaned, and peeled

Chopped green onions for garnish (optional)

In a large pot, saute mushrooms and carrot in olive oil for 5 minutes or until they start to soften. Add garlic and cook, stirring, for 30 seconds. Add broth, ginger, soy sauce, and sesame oil. Cover and bring to a boil. Once boiling add noodles and shrimp. Cover and boil for 3 minutes. Serve topped with chopped green onions, if desired. 

If you prefer spicy ramen, you can add sriracha, Tabasco, red pepper flakes, or cayenne powder to taste. 

Newfoundland Molasses Bread (Canada)

Both my family and my in-laws' family have roots in Canada, and both families have a traditional molasses bread recipe. This recipe from Newfoundland is kind of a cross between the two. The molasses provides a sweetness and a moist yet dense texture that's perfect for toasting or eating straight out of the oven with a dab of butter. This recipe makes four full-sized loaves, so you can cut it in half and make only two, but be warned that they'll go fast. 

1-1/2 cups milk
3/4 cup butter
1 cup warm water

2 Tbsp sugar

4 tsp active dry yeast

1 cup molasses

1 tsp salt

2 eggs, whisked
8 cups flour, plus more for kneading

Microwave the milk and butter until milk is hot and butter is nearly melted. Stir and set aside. In a large bowl, dissolve the sugar and yeast in the warm water and allow to stand for 10 minutes, until foamy. Stir in the milk/butter mixture, molasses, salt, and eggs. Using a hand mixer with dough hooks, gradually add the flour, about one cup at a time, scraping down the sides of the bowl with a rubber spatula after every other addition. When the dough pulls away from the sides of the bowl, turn it out onto a lightly floured board and knead for 5 minutes, until smooth and elastic. Place the dough in a large greased bowl and cover with plastic wrap or a damp kitchen towel, and let rise in a warm place for 2 hours. Punch down the risen dough, knead a few more times, re-cover, and let rest for 10 minutes. 

While dough is rising, generously grease 4 loaf pans. Divide the dough into four portions. Form each into a loaf by tucking the sides underneath, and place in loaf pans with smooth side on top. Cover with a dry towel and allow to rise for 2 more hours, or until dough has risen to 2 inches above top of loaf pans.

Bake at 350 degrees for 50 minutes. Tip loaves out of pans and allow to cool on wire racks. If desired, brush tops of crusts with melted butter while still warm. 

Happy eating around the world!

Give Me Some Credit

As the one-year anniversary of my husband's death approaches in less than two months, the bureaucratic red tape becomes both less frequent and more complicated. I've managed switching over many of the family's financials into my name, including the utilities, mortgage, bank accounts, trash collection services, car and health insurance, and car titles and registrations. But one of the last companies that I planned to inform of his death was our shared credit card company. I knew that once I did, I would be in financial limbo for a short-time as I closed the existing card and applied for (and hopefully received) a credit card in my name only. 

I had done some research first (because of course I did; that's what I do) and learned that you can't simply take the primary cardholder's name off the account and put the card in the name of the secondary cardholder; you have to close the account and re-apply for a new card in your own name. It makes sense when you think about it: We had received the original card based on our financial situation as a couple, taking into account our entire household income, which at the time included both of our full-time salaries as well as our investment income. That number was significantly larger than my current household income, which includes zero salary, only the family's Social Security and my personal investment income. 

Another complicating factor of closing a credit card is that so many payments and stores are set up to charge that card directly, so they all need to be notified of the updated information once the new card is received. So not only did I need to have a list of everyone who charges that card regularly (the monthly payments are relatively easy to track, the annual fees are a little trickier), but I needed to make sure that no charges would hit that card in the possibly two-week period between closing the old card and receiving the new card. 

In my typical anxious fashion, I found this process terrifying. I have a "worst-case scenario" kind of brain, which means I had to think through what I would do if I was denied credit, or given a low credit limit, or if my credit score crashed, or if there was some creditor that I didn't know about and hadn't provided with my contact information so something would go unpaid and I wouldn't know because they'd be emailing or texting my husband's account instead of mine. Logically, I knew there was very little chance of any of these things happening - and even less chance of some insurmountable complication if it did - and yet my anxiety kept telling me I had to have all my ducks in a row before I made the call, just in case. 

I put it off for weeks (okay, months), but finally it was time. I Googled "how to notify Capital One of the death of a cardholder" and foolishly accepted the default AI answer and phone number, which of course sent me to the wrong department. Fortunately, the representative I spoke with was kind and helpful and made sure I had the correct number before transferring my call. The next representative was equally kind and helpful, and patiently walked me through the process, answering all my questions, reassuring me that they would notify me of any outstanding charges on the old card and credit me with any accrued perks, my new application would be processed quickly, and that I would receive a virtual card within 24 hours, even before I received my physical card in the mail. 

The credit card application was shockingly simple, requiring exactly zero documentation of my income ("How much money do you make? OK, we'll take your word for it.") and minimal identification (a photo of my driver's license). I had to choose the type of card I wanted, with various interest rates ("Low interest for the first six months! Then it goes up to 30% for the rest of your life!") and perks ("Earn cash back! Accrue points that can be redeemed at certain stores! Earn flight discounts and hotel upgrades!"). Click, click, submit. Within minutes, I was approved, and within hours, I received a welcome email inviting me to download their app and get my virtual card. 

I had realized when I was changing over our bank accounts that I was eligible for free monthly checks of my credit score, so I logged on, took a deep breath, and looked up my score to see how much it had plummeted. We, as a couple, had had an outstanding credit score, and there was nothing in my personal history that should have lowered it, other than a lower salary history and no current salary, but I don't fully understand everything that affects a credit score, other than the fact that taking out a loan and paying it back results in a higher score than paying for large purchases directly, which makes no sense to me. I have always bought my cars with cash, starting with my very first car that I paid for with money saved from my summer job, plus a contribution from my dad, who stated, "Buy a decent car so I don't have to come rescue you in the middle of the night when the car breaks down; here's the same amount of money I spent on fixing your sister's first car." Once I had a regular job, I saved the equivalent of a monthly car payment before I needed to replace my car, so by the time I was in the market for a new car, I had saved up enough to buy it with cash. Lather, rinse, repeat for successive cars. But according to the credit algorithm (apparently), this makes me more of a credit risk than someone who doesn't (or can't) plan ahead. But be that as it may, although my score did fall somewhat, it was still in the "excellent" range. And my approved credit limit was high enough for any expected expenses.

I breathed a sigh of relief, and another a few days later when I received my physical card. I even successfully added it to my "virtual wallet." It felt like a major victory. 

I'm not sure why, but this step felt very symbolic of my independence. Well, "independence" doesn't feel like quite the right word. Perhaps "self-reliant" is more accurate, or maybe "self-sufficient." There are many times over the past months when I have thought to myself, "I can't do this alone," but this small step to financial independence reminded me that yes, I can. I mean, give me some credit. 

I'm Not White-Knuckling It: Being the Mom of a Newly-Permitted Driver

Most parents have a hard time imagining their kids growing up; looking ahead to their next stage of development can be a little mind-boggling. When your baby can barely sit up, it's hard to picture him walking. On her first day of kindergarten, you know she'll eventually graduate from high school but that's too far in the future to imagine. When he takes that first wildly careening trip down the driveway on his tricycle, you try and fail to imagine him getting behind the wheel of a car for the first time. 

That time, however, is here for me. This past February school vacation, my 16-year-old son took an intensive 5-day driving class, and a few weeks later, he took - and passed - the test for his learner's permit. 

Which means that over the past few weeks, I have had the terrifying - but also exhilarating - privilege of taking him driving. 

My family currently owns two vehicles: an 11-year-old minivan, which is solid, reliable, and scuffed up enough to not be a concern for a new driver to have the occasional "oops" in, but which is also big and a little unwieldy; and a 14-year old Volkswagen Passat sedan which is in surprisingly good condition, except that at the time my son got his permit, it had not been on the road for 9 months and had a seriously expired inspection sticker, and was also stinky and loud when you started it. We had hung onto the Passat with the intention of letting it be "his" car, especially while learning, so I made an appointment to get it inspected and repaired. But since he was eager to practice driving as soon as he got his permit, I gave him his first few lessons in the minivan. 

We are fortunate to live right across the street from a public park with a parking lot at either end, so those were our initial practice areas. We began, of course, by adjusting the seat and mirrors - which was quite an adjustment, as he is a full 8 inches taller than I am - and by reviewing the controls, from the accelerator and brake pedals, to the speedometer and tachometer, to the turn signals, windshield wipers, parking brake, and headlights. And then, we were off!

Interestingly, his biggest struggle on that first day was controlling both pedals with his right foot. It seemed odd to me, until he explained that his only previous driving experience was in an ATV, where you brake with your left foot because at times you are pressing the accelerator while simultaneously letting up on the brake to avoid slipping. After a little practice, he got the hang of it, and we practiced driving in a "lane" and turning, especially straightening out after turning. We spent a couple of half-hour sessions working on turning, stopping, and pulling into and out of a parking space in those lots. I could tell he was still feeling a bit uncomfortable, so for our next session, I took him to a larger parking lot on the other side of town that had been recommended by his classroom driving instructor as a good practice location. Once we were able to get a little more speed going, he got a better feel for things. 

But everything really started to click for him once I got the sedan inspected and he was able to practice on a smaller car. After a few circuits of the nearby parking lot, he was eager to get on a "real road." I agreed that he was ready, so we drove in a loop down our very quiet road, onto Main Street for just a few hundred feet, then turned onto another (somewhat winding) side street, which eventually led to another major road, which led back to Main Street via a large intersection with a traffic light, then back home. He did a great job making left and right turns, remembering to signal, stopping completely at stop signs, managing confusing traffic lights, and waiting for appropriate breaks in traffic before turning. When we finished the loop, I praised him for doing a great job and asked if he wanted to do the circuit again. With a little smirk, he asked, "Can I drive to Dunk's?" OF COURSE YOU CAN DRIVE TO DUNKS, WHY IS THAT EVEN A QUESTION? (Sorry, I am a noted Dunks addict.)

Once again, he navigated weird traffic signals and found gaps in traffic, watched for other vehicles, remembered to use his turn signals, and pulled neatly into a parking space. Then he turned to me and asked, "Can we get something?" OF COURSE WE CAN GET SOMETHING, THAT'S WHY WE CAME! (Again, noted Dunks addict.) I sprang for a giant box of Munchkins. (Me: "How many should we get? Your sister and I would both like a couple." Him: "Box of 50?" Me: "Don't you think that's a little excessive?!?" Him: "Seriously, Mom? I can knock back a box of 25 all by myself." Me: *orders a box of 50*)

Honestly, I'm not surprised that he's a reasonable driver. He's always been a little cautious, someone who thinks before he acts, and who evaluates a situation before wading in, so it's no surprise that he's not a daredevil driver who burns rubber at every stop sign. His caution, however, is not a lack of confidence, but rather a source of confidence. He's not afraid of doing something stupid, because he's planned ahead and prepared himself so he won't do something stupid. 

And because of his confidence, I'm also confident. I admit that I expected to be terrified of the responsibility of teaching a teenager to drive. My husband and I had often joked that the whole "teaching the kids to drive" thing would be completely his responsibility, because I would be a basket case trying to do it. Well, it turned out that it's completely my responsibility after all. And I...well, I don't suck at it. I'm calm and reassuring, and I think I'm doing a pretty good job of coaching without scolding. I don't push my foot against an imaginary brake pedal or brace myself against the dashboard, like my mom sometimes did when I was a new driver. (I won't offer any speculation as to whether that reaction was due to my driving skills or my mom's personality.) I do try to offer helpful hints that I learned as a new driver, like putting on your turn signal two telephone poles ahead of the turn, or using the acronym "SMOG" to remember to "Signal, Mirrors, Over the shoulder, Go" when changing lanes, or telling him "point of no return" when approaching a traffic light (I have no idea what the rule for that is; I just instinctively know it after 40+ years of driving). 

You could say that we're learning together, he and I: he's learning to take control, and I'm learning to let it go. And we're both learning to trust that the other one might - just might - know what they're doing. 

Even if he still looks like this in my mind's eye. 

Beginner's Apple Pie (and Pie Crust)

I love eating pie, and I love baking pie. For a very long time, I stuck to a classic pumpkin pie with a store-bought crust because my pie crusts never came out right (they tasted fine, they just didn't hold together or have the right texture). But then the women's group at my church had a baking meeting and one of our members shared her recipe and her tips for baking the perfect crust, and I've never had a crust fail ever since. So I am sharing her expertise with you, along with my basically foolproof apple pie recipe, in case you're ready to dip your toe into the world of pie baking. 

And because I hate it when you have to scroll through 27 pages to find the recipe, I'm posting the recipe at the top, and then the detailed explanation and photos below it. You're welcome!

Never Fail Apple Pie

For the double crust:
2-1/2 cups (310 g) flour
1 tsp salt
2 Tbsp sugar
½ cup lard (or Crisco)
12 Tbsp butter, chilled and cut into ¼-inch pieces
6 Tbsp ice water (more or less as needed for a good consistency)

Sift salt and sugar into flour in a large mixing bowl, then cut in butter and lard using a pastry cutter or two knives. (Do NOT use fingers to crumble!). Sprinkle the ice water over a tablespoon at a time, folding in and pressing together with a rubber spatula. Add just enough water for the dough to hold together (a little crumbly is okay). Avoid overworking the dough. Divide into two balls and flatten into a 4” disk, then wrap in plastic wrap and refrigerate for at least 1 hour or up to several days. 

For the filling:

5 cups (about 2.5 lbs) thinly sliced apples

3 Tbsp sugar

3 Tbsp flour

1-2 tsp cinnamon

1/4 tsp salt

2 Tbsp butter, cut into small pieces

Double pie crust (recipe above)

1 egg white + 1 Tbsp water

granulated or chubby sparkling sugar (optional)

Preheat the oven to 450 degrees. Place the sliced apples in a large bowl. Sprinkle with the sugar, flour, cinnamon, and salt, and toss gently until evenly coated. Roll out one pie crust and place in the bottom of a deep 9-inch pie plate. Place the apple mixture in the unbaked pie shell. Arrange the small pieces of butter evenly on top of apple mixture. Roll out the second pie crust and cover pie plate, trimming the edges of the crust if needed. Crimp the edges and cut a few slits in the top crust for steam vents.

Mix the egg white with 1 tablespoon of water in a small bowl to create the egg wash, and then brush the top with the mixture and sprinkle with sugar before baking. Bake at 450 for the first 15 minutes, then reduce the heat to 350 and continue baking for an additional 40 to 45 minutes, or until the top is golden brown.

Let the pie cool for 10 minutes before serving. Serve warm or at room temperature, topped with whipped cream, vanilla ice cream, or a slice of cheddar cheese. 

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And now for the extended and illustrated explanation!

My first step, any time I bake or cook, is to collect my ingredients and equipment. I hate it when I'm halfway through a recipe and realize I'm missing - or don't have quite enough of - an ingredient, or that my favorite mixing bowl is in the dishwasher. For this recipe, you will need flour, sugar, salt, lard (you can find shelf-stable lard in the baking aisle of most grocery stores) or Crisco, butter, cinnamon, chubby (also called decorator's) sugar (optional), an egg (you'll only use the white), and some fresh apples. You also need a pie plate (regular or deep dish), a vegetable peeler, a sharp knife, a pastry brush, a sifter or sieve, measuring cups, measuring spoons, a wire whisk (or a fork), a rubber spatula, butter knives, a large mixing bowl, plastic wrap, a large cutting board, a small bowl, and a rolling pin. Highly recommended are a pastry blender, apple corer, a "first slice pie server", and a kitchen scale.  You can use two butter knives like scissor blade instead of a pastry blender if you don't have one, but you can pick one up for about 7 or 8 bucks at Amazon, and even if you only make a couple of pie crusts a year, it's a one-time investment that will save you time and give you better results for a long time. I find an apple corer to be more precise in removing cores that the flat type of slicer/corer, and I also find it easier to cut the apples into thin slices starting with quarter apples rather than eighths, but you can also simply use a knife to slice the uncored apple and then trim out the cores. And finally, the first slice pie server (or first slice pie spatula) is a handy little tool that you can put in the pie plate underneath the lower crust, so when you're ready to serve the first slice, you cut on either side of the protruding edge and lift the piece out neatly and cleanly. I like to use a kitchen scale to weigh flour rather than measuring it, but it is completely unnecessary. 

You can make this pie with two refrigerated store-bought pie crusts, but this crust recipe is really easy and genuinely foolproof (I'm a fool when it comes to pie crust, so I should know), so I encourage you to try making your own. The trick to a good pie crust is keeping everything very cold. Make sure the butter is straight from the refrigerator and the water is icy cold, don't use your hands at all, and you can even chill your mixing bowl in the fridge ahead of time. 

Begin by measuring out 2-1/2 cups of flour, or by weighing out 310g of flour. If you prefer to weigh, place your mixing bowl on the scale and hit the tare button. Sieve or sift the flour directly into the bowl. If you measure, sift or sieve the flour into the measuring cup and level gently for an accurate measurement. Sifting is important to break up any clumps of flour and will make blending in the shortening easier and faster. 

Add one teaspoon of salt and 2 tablespoons of sugar and whisk into the flour with a wire whisk (or a fork). This ensures that the salt and sugar are well distributed. 

If using lard or Crisco sticks, use the markings on the wrapper to measure out 1/2 cup (8 tablespoons). If using Crisco in the tub, fill a 2-cup cup measure with 1 cup of cold water. Using a rubber spatula, scoop Crisco into the cup until the water rises to the 1-1/2 cup mark (1 cup water plus 1/2 cup Crisco). Use a butter knife to hold the Crisco below the surface of the water if needed. Use the rubber spatula to hold the Crisco in place and pour out the water, then add the Crisco to the flour mixture in the bowl. 

Take two sticks of butter out of the fridge and cut one in half with a butter knife. Slice the remaining 1-1/2 sticks (12 tablespoons) into thin slices and add to the bowl. It's really important to keep the butter chilled so it will cut into the flour properly in the next step. If you need to, throw the butter back in the fridge for a few minutes at any point in the process (including once it's been added to the bowl). 

 

Working quickly, use your pastry blender to cut the butter and shortening into small, fairly even-sized chunks. Push the blender down and rock it back and forth, turning the bowl now and then, and use a  rubber spatula to occasionally scrape between the blades of the blender and to scoop the flour up from the bottom and away from the sides into the center so it blends evenly. You can pop the bowl back into the fridge for a few minutes at any point if it feels like the butter is getting soft. With a little practice, this step goes quickly, but it can take a while until you get the hang of it. If you don't have a pastry blender, you can use two butter knives in opposition like the blades of a pair of scissors. This video shows you how to do that. 

Next, we're going to add some ice water. Again, it's important to keep the water very cold, so I use a finger bowl and add some crushed ice, and I use water from the refrigerator's dispenser or let the tap run until it's very cold. Start by drizzling about 3 tablespoons of water over the flour mixture and use a rubber spatula to fold it in, pressing the dough together as you go. Don't be tempted to use your hands to mix! Once that water is evenly blended in, continue adding water one tablespoon at a time, blending well, until the dough just barely comes together without much loose flour, which should be about 6 or 7 tablespoons. 

Use the rubber spatula to press the dough into a ball. You can use your hands a little at this point if you need to. Use a butter knife to cut the dough into two halves. You can use your kitchen scale if you want to, but eyeballing it is usually fine. Press each half into a ball, flatten it into a 4-inch disk (I forgot to flatten mine) and wrap snugly with plastic wrap, then refrigerate for at least an hour, up to overnight. 

While the crust is chilling, make the filling. It takes less than an hour to make, and if you prepare the apples too early they lend to leak out their juice, so give it at least half an hour before you start. Preheat the oven to 450 when you're ready to begin. The recipe I started with calls for "5 cups thinly sliced apples (8 to 10 medium apples), peeled and cored," but I usually get 5 cups from only 3 or 4 good-sized apples. I weighed my apples this time, and I used about 2.5 pounds (before peeling and coring). You can use any kind of apples you like, or even a mixture, as long as the types of apples you use are a similar firmness so they cook evenly. If you use tart apples, like Granny Smith, you may want to add a little more sugar, up to about 1/3 cup. 

Peel and core the apples. Slice each apple in half, then in half again, then slice into 1/4-inch slices with a sharp knife. Press the slices gently into a measuring cup until you have 5 cups. A little over is fine. 

 

Dump the apple slices into a large mixing bowl (I reuse the one I made the pie crust in - I don't even bother to rinse it because they use essentially the same ingredients), then sprinkle with 3 tablespoons sugar, 3 tablespoons flour, 1/4 teaspoon salt, and 1-2 teaspoons cinnamon. My family loves cinnamon, so I use the full 2 teaspoons, and in this case, I had some leftover cinnamon-sugar mixture from baking snickerdoodles last week, so I used that as my sugar. You can also use cinnamon-sugar in place of regular sugar in your pie crust - it's delicious with pumpkin pie as well as apple. Toss with the rubber spatula until evenly coated, being sure to break apart any of the slices that stick together. 

 

If using a first slice spatula, place it in the pie plate. Take one dough ball out of the fridge and roll it out on a lightly floured board into a circle a little larger than your pie plate. Drape the circle of dough carefully over your rolling pin and transfer it into the pie plate, carefully pressing it into place. 

 

Pour the apple mixture into the pie plate, then cut 2 tablespoons of cold butter into small pieces and arrange evenly over the apples (you can use softened butter but it's harder to dab over the apples). (I forgot to take a photo of this part; sorry.) Take the second dough ball out of the fridge, roll it out, and lay it over the top of the apples. Trim off any excess crust and crimp the edges together to seal. You can use your fingers or the tines of a fork to make a fancy pattern if you like. (King Arthur Flour has a great video demonstrating a few different techniques.) Use a sharp knife to make a few slits in the top of the crust to release steam. I was pressed for time so I didn't roll out my top crust as carefully as I should have and needed to patch it a little. It won't look quite perfect, but trust me when I say that no one will mind. Baking doesn't have to be perfect! Don't worry if your crust needs some mending, too. 

Separate an egg by cracking it carefully on the edge of a bowl, then holding it upright and popping off the top half of the shell so the yolk stays in the lower half of the shell and most of the white runs out into the bowl. Pour the yolk into your other hand and let the remaining yolk drip between your fingers into the bowl. Place the yolk in a separate bowl to use for another recipe. (I throw it in with scrambled eggs the next day, or I use it as an excuse to make challah or creme brulee.) Add one tablespoon of water to the egg white and stir to combine. Use a pastry brush to fully coat the crust with the egg white wash, then sprinkle with white or decorator's sugar before baking. Both of these steps are completely optional, but they give the baked pie an elegant finish that looks super professional! 

Place the pie on the center rack of the pre-heated 450-degree oven and bake for 15 minutes, then reduce the oven temperature to 350 and bake for an additional 40-45 minutes, until the top is golden brown. Check the crust during baking, and if the edges begin to get too brown, carefully cover them with foil for the remainder of the baking time. (I can never get the foil to stay on, so I don't bother and my crust has never gotten burned.) Let the pie cool for 10 minutes before serving. Serve topped with vanilla ice cream, whipped cream, or slices of cheddar cheese. It tastes best served warm or at room temperature. Cover any leftovers tightly with plastic wrap and refrigerate. I'd tell you how long it keeps in the fridge but in my house it usually disappears in less than 12 hours. 

Happy baking!