Wednesday, October 8, 2014

In the Kitchen with Jason (and David): Deep Dish Apple Pie

This was a delicious apple pie. I couldn't get a picture of any of the slices after they were removed from the pie pan though as they didn't stay in pie piece shape when being served. That didn't make them taste any less delicious, and I felt this gave the pie personality. I would recommend this pie to anyone willing to take the time to make it.

  • 2 1/2 cups flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 sticks butter, diced
  • 1/4 refrigerated vegetable shortening, diced
  • 2 egg yolks
  • 6 Tbsp cold water
  • 2 lbs Granny Smith apples, peeled, cored, and chopped
  • 1 lb Cortland apples, peeled, cored, and chopped
    • Note: you can use just about any apples you want, but multiple different types add to the flavor.
  • Juice of 1 lemon
  • 2/3 cup brown sugar
  • 1/4 cup sugar
  • 3 Tbsp cornstarch
  • 2 Tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 Tbsp butter, diced
  • In a mixing bowl, mix together the flour, sugar and salt.
  • Using a pastry blender, cut in the butter and shortening.
  • Whisk together the egg yolks and cold water in a small bowl.
  • Pour the egg mixture over the other ingredients and continue to use the pastry blender to incorporate it.
    • You may need to switch from the pastry blender to a mixing spoon toward the end.
  • Put the dough on a floured surface and divide it in half.
  • Shape each half into a puck shaped disk and wrap in plastic wrap.
  • Put the dough in the fridge for 1 hour.
  • While the dough is in the fridge, peel, core, and chop your apples.
  • Put the apple slices in a bowl with the lemon juice and give them a quick mix.
  • In a different bowl, combine the brown sugar, sugar, cornstarch, cinnamon, nutmeg, and salt.
  • Pour the sugar mixture over the apples and give them a good stir.
  • After the dough is sufficiently cooled, bring it out of the fridge.
  • Open one of them onto a floured surface and roll until about 1/8 of an inch thick and about the size of a 12 inch circle.
  • Gently place the crust you just rolled out into a 10 inch pie pan.
  • Cut off the edges with a pastry knife (or any other sharp knife.)
  • Put the pie pan in the freezer and take a 30 minute break.
  • Remove the pie pan from the freezer and fill with the apple mixture.
  • Sprinkle the remaining diced butter over the apples.
  • On the floured work surface open the other dough puck.
  • With a rolling pin roll out the dough into and 1/8 inch thick circle again.
  • Carefully transfer the crust over the pie.
  • Using your pastry knife, once again trim the edges.
  • Decoratively crimp the top and bottom crusts together around the edges.
  • Put the pie back in the freezer for 30 minutes.
  • Preheat the oven to 400 degrees while freezing the pie.
  • When the pie comes out of the freezer, cut a few slits in the top.
  • Put in the oven on the middle rack for 20 minutes.
  • Reduce the heat of the oven to 350 degrees and cook for another 35 minutes.
Note: The recipe states to cool the pie before serving. I believe that that is a very big waste of warm apple pie and that you should only let it sit long enough to not burn those eating it.

Please enjoy!

-Chef Jason

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