oftt

Deep Dish Apple Pie

by Lisa
Print Email

Tip: Use firm, tart apples for the best results. Exceptional pie-baking apples include Cortland, Crispin (Mutsu), Fuji, and Granny Smith.

6 to 8 apples (about 4 pounds), peeled, cored, and thinly sliced
1 lemon, zested and juiced
2 tablespoons brandy
1/2 cup granulated sugar
1-1/2 tablespoons potato starch
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
pie crust, recipe follows
1/4 cup ground almonds
1 egg white, beaten, for egg wash

Preheat oven to 400 degrees F.

In a large bowl, combine sliced apples, lemon zest and juice, brandy, sugar, starch, salt, and spices.

On a lightly floured work surface, knead dough for a minute to develop a little bit of gluten, making rolling much easier. Sprinkle with flour if dough is too sticky. Roll out pie dough to 1/8-inch thickness. One rectangle should be slightly larger than the other.

Line a 9-by-13-inch baking dish with the larger of the two rectangles of dough. Spread ground almonds in the bottom of the dough-lined baking dish. Pour in apple mixture, spreading and compacting evenly. Cover with top layer of dough, tucking and pressing the edges together securely. To decorate the edge, use a cookie cutter or sharp knife to cut leaf shapes out of leftover dough, gluing them down using egg wash. Brush the top with egg wash. Cut slits for steam ventilation.

Bake pie on a sheet pan for 45 minutes to 1 hour. The crust should be golden brown and the filling bubbling. Cool completely before slicing and serving. Yield: 10 to 12 slices.

Pie Crust

3 cups all-purpose flour
1 teaspoon salt
3 tablespoons granulated sugar
1-1/2 cups (3 sticks) unsalted butter, chilled, cut into small pieces
3 large egg yolks
3 tablespoons sour cream
3 tablespoons dry white wine

Combine flour, salt, and sugar in a food processor. Pulse to aerate.

Add butter and pulse for ten seconds or until mixture resembles course meal.

In a small bowl, mix together egg yolks, sour cream, and wine. With the food processor running, stream in mixture. Process until the dough comes together.

Divide the dough into two parts, one slightly larger than the other, and wrap in plastic wrap, forming squares. Chill for at least one hour before rolling.

 

--Recipe courtesy of Joseph Erdos

 

restaurant news

Michael's Pizzeria
Southern California
by Matt Armendariz

michaelslogo.jpg You might remember we were on a slight squash kick recently. It coincided with a visit to one of my favorite restaurants here in Long Beach, Michael’s Pizzeria. I’ve said a million times that I...

Read more...
Magnolia Bakery
Los Angeles
by Charles G. Thompson

ImageFood in New York.  I used to know it so well.  When I lived there during the ’80s and ’90s, and worked in the food business I knew every place there was to know, and I went to most all of them. ...

Read more...
The Bentwood Tavern
Michigan
by Lisa Dinsmore

boats.jpgOn our recent trip to Chicago, my husband and I found ourselves fairly secluded from the outside world as we cared for my aging father-in-law while my mother-in-law got a much needed vacation....

Read more...
The Ledford House - Mendocino, CA
Northern California
by Amy Ephron

ledford-logo-new.jpgWhat if your favorite restaurant was in the same state you were in but it was 9 hours away???

We really couldn’t take a vacation this summer but we did run off for a week-end to Mendocino (don’t...

Read more...