Deep-Dish Apple Pie

Deep-Dish Apple Pie might be a good recipe to expand your main course repertoire. This recipe makes 8 servings with 927 calories, 16g of protein, and 24g of fat each. For $2.61 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 66 people were glad they tried this recipe. If you have milk, ground cinnamon, sugar, and a few other ingredients on hand, you can make it. A couple people really liked this American dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Epicurious. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is pretty good. Similar recipes are Deep-Dish Apple Pie, Deep-Dish Apple Pie, and Deep-dish Apple Pie.

Servings: 8

 

Ingredients:

2 tablespoons Maker's Mark bourbon

3 tablespoons cold unsalted butter, diced

4 tablespoons cornstarch

1/3 cup dark brown sugar

13 mixed baking apples: Golden Delicious, Braeburn, or Red Delicious and either Gala or Fuji

1 cup granulated sugar

2 teaspoons ground cinnamon

Juice of 1 large lemon

1/4 teaspoon kosher salt

1/3 cup packed light brown sugar

Milk for brushing

1/4 teaspoon grated nutmeg

2 disks Sweet Pâte Brisée (Short Crust Dough)

Sanding sugar for sprinkling

Vanilla ice cream for serving

1 scant cup of water

Equipment:

bowl

dutch oven

oven

kitchen scissors

pie form

frying pan

cookie cutter

wire rack

Cooking instruction summary:

Preparation Peel, core, and thinly slice all the apples and put in a very large bowl. Pour the lemon juice over the apples and toss. In a small bowl, combine the granulated sugar, light brown sugar, dark brown sugar, cornstarch, cinnamon, nutmeg, and salt and toss with a fork until there are no longer any lumps. Pour the dry ingredients over the apples, toss, and let stand for 5 minutes. In a large Dutch oven, melt the butter and then add the apple mixture. Stir to coat the apples in the butter and cook down for 10 minutes. Add the bourbon and 1/2 cup of the water and cook over medium heat, stirring frequently, for 20 minutes, or until the apples are tender and the sugar has caramelized. If the mixture begins to thicken too much, add the remaining 1/2 cup water, reduce the heat to low, and continue to cook, stirring occasionally to prevent sticking, about 15 minutes longer. Remove both disks of the dough from the refrigerator and let stand for 15 minutes. Position an oven rack in the center of the oven and preheat the oven to 400°F. Dust the work surface with glutinous rice flour and roll one of the dough disks out to a 14-inch round. Gingerly transfer the rolled dough to a 12-inch deep-dish pie pan, fitting the dough into the pan and being cautious not to tear the dough, as it is delicate. (If you do tear the dough, just join the tear together and brush the tear with water; smooth with your finger until the damage is no longer visible.) Using scissors, trim the overhanging dough to an even 1 inch. Roll out the second disk of dough to a 14-inch round, adding additional rice flour, if needed. Trim the edges. Using decorative cookie cutters, press into the center of the disk to form a vent. Set aside. Pour the filling into the pie shell. Brush the overhang of the bottom crust with water. Fold the pit top in half, center the vent hole, and unfold. Pinch the top layer of dough to the bottom and then flute the edges with your fingers. Brush the dough with milk and sprinkle with sanding sugar. Bake for 30 to 40 minutes, or until golden brown. Remove from the oven and let cool on a wire rack for at least 2 hours before slicing. Serve cut into wedges and topped with vanilla ice cream. Cover and store for up to 2 days at room temperature or refrigerate for up to 1 week. From Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Desserts and Pastries by Karen Morgan. Text copyright © 2010 by Karen Morgan; photographs copyright © 2010 by Knox Photographics. Published by Chronicle Books, LLC.

 

Step by step:


1. Peel, core, and thinly slice all the apples and put in a very large bowl.

2. Pour the lemon juice over the apples and toss. In a small bowl, combine the granulated sugar, light brown sugar, dark brown sugar, cornstarch, cinnamon, nutmeg, and salt and toss with a fork until there are no longer any lumps.

3. Pour the dry ingredients over the apples, toss, and let stand for 5 minutes.

4. In a large Dutch oven, melt the butter and then add the apple mixture. Stir to coat the apples in the butter and cook down for 10 minutes.

5. Add the bourbon and 1/2 cup of the water and cook over medium heat, stirring frequently, for 20 minutes, or until the apples are tender and the sugar has caramelized. If the mixture begins to thicken too much, add the remaining 1/2 cup water, reduce the heat to low, and continue to cook, stirring occasionally to prevent sticking, about 15 minutes longer.

6. Remove both disks of the dough from the refrigerator and let stand for 15 minutes. Position an oven rack in the center of the oven and preheat the oven to 400°F.

7. Dust the work surface with glutinous rice flour and roll one of the dough disks out to a 14-inch round.

8. Gingerly transfer the rolled dough to a 12-inch deep-dish pie pan, fitting the dough into the pan and being cautious not to tear the dough, as it is delicate. (If you do tear the dough, just join the tear together and brush the tear with water; smooth with your finger until the damage is no longer visible.) Using scissors, trim the overhanging dough to an even 1 inch.

9. Roll out the second disk of dough to a 14-inch round, adding additional rice flour, if needed. Trim the edges. Using decorative cookie cutters, press into the center of the disk to form a vent. Set aside.

10. Pour the filling into the pie shell.

11. Brush the overhang of the bottom crust with water. Fold the pit top in half, center the vent hole, and unfold. Pinch the top layer of dough to the bottom and then flute the edges with your fingers.

12. Brush the dough with milk and sprinkle with sanding sugar.

13. Bake for 30 to 40 minutes, or until golden brown.

14. Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.

15. Serve cut into wedges and topped with vanilla ice cream.

16. Cover and store for up to 2 days at room temperature or refrigerate for up to 1 week.

17. From Blackbird

18. Bakery Gluten-Free: 75 Recipes for Irresistible Desserts and Pastries by Karen Morgan. Text copyright © 2010 by Karen Morgan; photographs copyright © 2010 by Knox Photographics. Published by Chronicle Books, LLC.


Nutrition Information:

Quickview
926k Calories
15g Protein
24g Total Fat
164g Carbs
10% Health Score
Limit These
Calories
926k
46%

Fat
24g
37%

  Saturated Fat
12g
80%

Carbohydrates
164g
55%

  Sugar
111g
124%

Cholesterol
64mg
22%

Sodium
618mg
27%

Alcohol
1g
7%

Get Enough Of These
Protein
15g
32%

Vitamin B2
0.9mg
53%

Calcium
407mg
41%

Selenium
27µg
39%

Vitamin B1
0.57mg
38%

Fiber
9g
37%

Phosphorus
362mg
36%

Manganese
0.56mg
28%

Potassium
851mg
24%

Vitamin B12
1µg
23%

Vitamin D
3µg
23%

Folate
87µg
22%

Vitamin A
965IU
19%

Vitamin B3
3mg
17%

Vitamin B5
1mg
17%

Vitamin C
14mg
17%

Iron
2mg
17%

Magnesium
61mg
15%

Vitamin B6
0.27mg
14%

Zinc
1mg
12%

Copper
0.24mg
12%

Vitamin K
9µg
9%

Vitamin E
1mg
7%

covered percent of daily need
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