DEEP DISH APPLE PIE:
Adapted from the Smitten Kitchen cookbook
* serves 12-16
crust
2 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)
1 tbsp granulated raw sugar
1 tsp Celtic sea salt
16 tbsp unsalted butter - very cold, cut into 1 inch cubes
1/2 ice-cold water
filling
5lbs apples (of your choice)
1 tbsp lemon juice
1 cup granulated raw sugar
1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
1/2 tsp Celtic sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
streusel topping
3/4 cup granulated raw sugar
1/4 tsp ground cinnamon
1/4 tsp Celtic sea salt
1 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)
1 tsp baking powder (make sure is it aluminium free)
8 tbsp unsalted butter, melted
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Make the dough: In a large mixing bowl, stir together the all-purpose flour, sugar, and salt. Using a pastry blender work the butter into the flour mixture until it resembles tiny peas. Drizzle the water over the flour-butter mixture and using a flexible spatula gently stir together, until a craggy mess forms. Knead the dough together until all the loose bits come together. Form the dough into a disc, and tightly wrap the dough disk in plastic wrap. Refrigerate for 2 hours.
Lightly coat a 9-inch spring-form pan with butter.
Roll the dough out on a floured counter top, into a 16-inch round circle. Fold the dough gently in half, and place into the prepared spring-foam pan, unfold the dough draping it over the sides of the spring-foam pan, lowering enough dough to fill the cavity. Press against the sides, and trim the overhang to 1 inch. Let the dough chill in the refrigerator while preparing the apples.
Make the streusel: In a medium mixing bowl stir together the sugar, cinnamon, salt, flour, and baking powder. Pour in the melted butter, and stir until large clumps form. Set the streusel apart.
Preheat the oven to 375°F.
Make the filling: Peel, core, and chop each apple into eight pieces. Thinly slice each wedge crosswise into pieces no more then 1/4 inch thick. These thin small pieces are really important, because you want them to fill the crust - edge to edge, as fully as possible. Place the apples into a large bowl, and toss with the lemon juice. Whisk together the flour, sugar, salt, cinnamon, and nutmeg together, sprinkle this mixture over the apples, and gently stir until even coated. Add the apple filling to the prepared crust, a little bit at a time, and making sure they are as even and flat as possible. Fold the the edge of the dough in.
Bake the pie for 30 minutes, remove the pie just long enough to sprinkle the already prepared struesel over the top, pressing into the apple mount if needed. Reduce the apple temperature to 325°F and bake for another hour. If the struesel begins to brown to soon, cover it with tin foil , removing it for the last 2 minutes of baking.
Let the pie cool to lukewarm on the spring-form pan on wire cooling rack. Gently cut away any part of the crust that has stuck to the spring-form pan. Loosen the clap of the ring and remove. Slide the pie onto a serving plate, and slice to serve.
Keep the deep dish apple pie covered, in the refrigerator for up to 5 days.
* serves 12-16
crust
2 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)
1 tbsp granulated raw sugar
1 tsp Celtic sea salt
16 tbsp unsalted butter - very cold, cut into 1 inch cubes
1/2 ice-cold water
filling
5lbs apples (of your choice)
1 tbsp lemon juice
1 cup granulated raw sugar
1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
1/2 tsp Celtic sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
streusel topping
3/4 cup granulated raw sugar
1/4 tsp ground cinnamon
1/4 tsp Celtic sea salt
1 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)
1 tsp baking powder (make sure is it aluminium free)
8 tbsp unsalted butter, melted
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Make the dough: In a large mixing bowl, stir together the all-purpose flour, sugar, and salt. Using a pastry blender work the butter into the flour mixture until it resembles tiny peas. Drizzle the water over the flour-butter mixture and using a flexible spatula gently stir together, until a craggy mess forms. Knead the dough together until all the loose bits come together. Form the dough into a disc, and tightly wrap the dough disk in plastic wrap. Refrigerate for 2 hours.
Lightly coat a 9-inch spring-form pan with butter.
Roll the dough out on a floured counter top, into a 16-inch round circle. Fold the dough gently in half, and place into the prepared spring-foam pan, unfold the dough draping it over the sides of the spring-foam pan, lowering enough dough to fill the cavity. Press against the sides, and trim the overhang to 1 inch. Let the dough chill in the refrigerator while preparing the apples.
Make the streusel: In a medium mixing bowl stir together the sugar, cinnamon, salt, flour, and baking powder. Pour in the melted butter, and stir until large clumps form. Set the streusel apart.
Preheat the oven to 375°F.
Make the filling: Peel, core, and chop each apple into eight pieces. Thinly slice each wedge crosswise into pieces no more then 1/4 inch thick. These thin small pieces are really important, because you want them to fill the crust - edge to edge, as fully as possible. Place the apples into a large bowl, and toss with the lemon juice. Whisk together the flour, sugar, salt, cinnamon, and nutmeg together, sprinkle this mixture over the apples, and gently stir until even coated. Add the apple filling to the prepared crust, a little bit at a time, and making sure they are as even and flat as possible. Fold the the edge of the dough in.
Bake the pie for 30 minutes, remove the pie just long enough to sprinkle the already prepared struesel over the top, pressing into the apple mount if needed. Reduce the apple temperature to 325°F and bake for another hour. If the struesel begins to brown to soon, cover it with tin foil , removing it for the last 2 minutes of baking.
Let the pie cool to lukewarm on the spring-form pan on wire cooling rack. Gently cut away any part of the crust that has stuck to the spring-form pan. Loosen the clap of the ring and remove. Slide the pie onto a serving plate, and slice to serve.
Keep the deep dish apple pie covered, in the refrigerator for up to 5 days.
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