SWEET SEASONAL TOUCHES SATURDAY......Well this MILE HIGH APPLE PIE will definitely be a sweet touch at your Thanksgiving Dessert bar! My daddy always told me that bigger is better and I am not too sure this pie can get any bigger or better! The recipe is fabulous! Mile High Apple Pie Five pounds of filling, to be exact! It’s amazing that a giant basket of apples (five pounds! eighty ounces!) can be crammed into one 9-inch pie pan and turned in this big beautiful beast of a pie. Thanksgiving, we are so ready for you. Prep time 1 hour Cook time 80 mins Total time 2 hours 20 mins Serves: 12 Ingredients For the Crust: 15½ oz (3⅔ cup) all-purpose flour 2¼ oz (1/3 cup) granulated sugar ¼ tsp salt 12 oz butter, cubed and frozen for at least 30 minutes 3 oz shortening, cubed and frozen for at least 30 minutes ⅔ cup very cold water For the Filling: 5 lbs apples (about 12 large apples. I recommend using a variety—I used Winesaps, Granny Smith, and Gala) 2⅛ oz (1/2 cup) all-purpose flour (or 1⅓ oz (1/2 cup) UltraGel) 3½ oz (1/2 cup) granulated sugar 1¾ oz (1/4 cup) brown sugar 1 tbsp cinnamon ¼ tsp salt 1 egg, for the egg wash Additional sugar for dusting Instructions To Make the Crust: Combine the flour, sugar, and salt in the bowl of a large food processor (10 cups or larger size) and pulse a few times to combine. Add the cold cubed butter and shortening, and pulse in short bursts until theyre cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the cold water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it! Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Divide it in approximate halves, making one portion a little larger than the other. Wrap the two pieces of dough well in plastic wrap, and refrigerate them for an hour to chill. The dough can be made several days in advance and kept in the refrigerator until ready to use. To Make the Pie: Preheat the oven to 350 F. Flour your work surface and rolling pin, and roll the smaller disc of dough out until it is a little thinner than ¼-inch thick. Transfer it to a 9-inch pie tin and gently press it into the bottom and up the sides. Let the excess hang over the sides, and refrigerate the crust while you prepare the apple filling. Peel and core the apples, and cut them into thin slices about ¼-inch thick. Place them in a large bowl—if you dont have a bowl large enough to comfortably hold them, divide them into several bowls. Mix together the flour or UltraGel, sugars, cinnamon, and salt in a small bowl. Sprinkle the dry ingredients over the apples and toss them with your hands until theyre evenly coated. Fill the bottom of the pie crust with apple slices, until they comes almost to the top of the pie tin, and return to the refrigerator for now. Get a mixing bowl with a top that is the same size as the interior of your pie tin. Carefully layer the apple slices in the bowl, placing the rounded edges around the edge of the bowl, overlapping the apples slightly, making sure the layers are even and tidy. Layer them until you run out of apples, or until you reach the top of the bowl. Carefully flip the mixing bowl over on top of the pie plate, and gently pull it up so you have a nice, neat stack of apples on the pie. Roll out the second portion of dough until it is a large circle, and drape it over the top of the pie, smoothing out as many creases as possible. Press down around the edges to seal it to the bottom crust. Trim around the edge of the pie tin with a sharp knife to remove excess dough, then crimp the dough together. Lightly beat the egg, then brush the top of the pie with the beaten egg. Sprinkle a generous amount of granulated sugar all over the pie. Use a sharp paring knife to poke a few small vent holes near the top of the pie. Dont put the holes on the very top of the pie, or it might collapse during baking. Place the pie on a foil-covered baking sheet and cook for 70-80 minutes, rotating it occasionally so it bakes evenly. It is done when the crust is a dark golden brown and, if you can get a glimpse inside the vent holes, the apples are bubbling. If the crust starts to get too dark, you can cover the pie loosely with foil. After baking, let the pie cool for at least 2 hours before cutting into it. Its delicious warm, but its less messy to cut and serve if its had a chance to sit and cool down after baking. Discovered at sugarhero/
Posted on: Sat, 15 Nov 2014 22:27:10 +0000
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