Sunday, November 21, 2010

Deep Dish Apple Pie

Serves 8
Preparation Time: 30 minutes plus baking

3 ½ cups all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
2 ½ sticks butter, chilled, cut into small pieces
1 egg yolk (save the egg white)
4 teaspoons ice water

1 (5 pound) bag granny smith apples
1 tablespoon flour
1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat oven to 400 degrees.

Place the flour, sugar and salt into the bowl of a food processor.

Add the butter and pulse until the mixture resembles course crumbs.

Add the egg yolk and pulse.

Add the chilled water 1 tablespoon at a time through the feed tube until the dough begins to clump together.

Remove the dough and divide into halves. Form each half into a disk, wrap in plastic and refrigerate.

Peel and thinly slice the apples.

Sprinkle the apple slices with 1 tablespoon flour, 1/3 cup sugar and cinnamon. Toss.

Roll out one disk of pastry into a round about 1/8 inch thick. Place into a pie pan.

Mound the pastry with sliced apples.

Roll the second pastry disk into a round. Cover the apples, form a decorative crust and slit the top crust so that the steam will escape.
Brush the top of the pie with the egg white mixed with 1 tablespoon water. Sprinkle with extra sugar. Bake for 50 to 60 minutes or until the crust is golden brown and the filling begins to bubble.

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