Thursday, November 26, 2009

Deep Dish Apple Pie

I used 2 types of apples, Pink Lady and Sweet Tangos though I could've used all that I bought since they shrunk slightly and there was space between the top crust and the start of the apples. As far a s the apple selection, I think they were perfect. They both held their shape, were cooked just right and weren't overly juicy causing the bottom crust to become soggy. The crust was as good as it looks.
The makings of a deep dish double crust for an Apple Pie using Gale Gand's crust recipe. This dough is more than you will need for a double crust pie. Make little cookies to garnish the pie when you serve.
In a mixing bowl fitted with the paddle, add 4 1/2 Cups Flour, 2 tsp Kosher Salt, 1 Tbl Sugar. Give it a quick whirl. Cut 3 Sticks COLD UnSalted Butter into quarters the long way then cut, making cubes. Drop into flour and mix until crumbly, about 3 - 4 minutes. Add 2 tsp Red Wine Vinegar to 1/2 Cup Ice Water (remove ice before measuring). Drizzle into flour mixture while mixer is on #2 setting. Mix til is comes together, as pictured. The butter chunks should be visible. Divide dough in half and make 2 wheels with the dough and wrap them in plastic wrap. If one wheel is slightly large, use it for the bottom crust. Refrigerate for 30 minutes and up to 2 days.
Preheat oven to 425. While dough is resting, prepare the apples. Peel and core 3 Pink Ladies (I used 2) and 4 Sweet Tangos and place in bowl. My apple slicer cuts into 12 sections and is the perfect size. Remove any core bits and cut sections in half as pictured.
Add 1/2 Cup Sugar, 1/4 Cup Brown Sugar, 1 1/2 Tbl Corn Starch, 1/2 tsp Cinnamon, 1/4 tsp Salt, Fresh Nutmeg to taste, the gentle squeeze of A Half a Lemon and 1 1/2 tsp Vanilla . Toss til apples are coated and add to pie shell. Dot with 1 1/2 Tbl UnSalted Butter cut into cubes. Roll out top crust and cut a hole for the little bird. Cut vents into dough. Top the pie and cut excess dough before pressing edge together. Make a decorative edge.
Brush top crust with 1 1/2 Tbl Heavy Cream and dust with 1 Tbl Sanding Sugar for the most delicious crust. Place on a parchment lined sheet pan. Bake for 10 minutes and reduce heat to 375. Bake for an additional 40-50 minutes. If crust gets too dark, add a piece of foil over the top without pressing down. Let rest for 20-30 minutes before trying to cut. Serve with freshly Whipped Cream or Ice Cream.
This little bird keeps the juice from getting all over the oven! I am very lucky to have a cool brother-in-law who loves to buy me kitchen gadgets! This is one of my favorites.

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