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Gallery Deepest-Dish Apple Pie Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1 cup sugar 1/2 teaspoon ground cinnamon 1 teaspoon ground cardamom 6 tablespoons unsalted butter 15 Granny Smith apples, peeled, cored, and cut into eighths (about 8 pounds) 3/4 teaspoon pure vanilla extract 6 tablespoons Calvados 1/2 cup plus 2 tablespoons heavy cream 1/2 recipe Pate Brisee for Eggnog Cups 1 large egg yolk
Cook’s Notes You will need to use an ovenproof bowl to bake this pie. Most bowls indicate on the bottom if they are. Variations Calvados can be replaced with regular brandy.
Gallery Deepest-Dish Apple Pie
Recipe Summary Servings: 10
Gallery
Deepest-Dish Apple Pie
Deepest-Dish Apple Pie
Deepest-Dish Apple Pie
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1 cup sugar 1/2 teaspoon ground cinnamon 1 teaspoon ground cardamom 6 tablespoons unsalted butter 15 Granny Smith apples, peeled, cored, and cut into eighths (about 8 pounds) 3/4 teaspoon pure vanilla extract 6 tablespoons Calvados 1/2 cup plus 2 tablespoons heavy cream 1/2 recipe Pate Brisee for Eggnog Cups 1 large egg yolk
Directions
Combine the sugar, cinnamon, and cardamom in a small mixing bowl.
In skillet, melt 2 tablespoons butter over medium-high heat. Add 1/3 apples, 1/3 sugar mixture, and 1/4 teaspoon vanilla. Saute until apples are golden brown, about 4 minutes. Remove from heat, measure 2 tablespoons Calvados into cup, add to skillet; return to heat, and cook 3 minutes. Calvados may ignite; proceed with caution until alcohol burns off, about 30 seconds. Add 3 tablespoons cream; cook, stirring, until thick, 2 to 3 minutes. Transfer to large bowl. Repeat step in two batches with remaining apples.
On lightly floured surface, roll out pate brisee 1/8 inch thick. Measure diameter of ovenproof bowl (we used a bowl eight inches wide and six inches deep), and roll dough out to extend sides by three inches all the way around. In center of dough, punch hole with number 4 plain pastry tip or 1/4 inch tip.
Place apple mixture in ovenproof bowl; drape rolled-out pastry on top, centering hole. Allow edge of pastry to overhang sides of bowl. Trim edges to create a scalloped edge. Decorate top with excess dough using cold water to adhere.
Mix egg yolk and remaining tablespoon cream; brush onto pie. Chill for 30 minutes.
Heat oven to 400 degrees. Bake 50 to 55 minutes. When top becomes golden brown, loosely drape piece of foil over top to prevent further browning; continue to bake until pie bubbles. Cool on wire rack, 45 to 60 minutes. Serve warm, garnished with cheddar if desired.
Cook’s Notes You will need to use an ovenproof bowl to bake this pie. Most bowls indicate on the bottom if they are.
Variations Calvados can be replaced with regular brandy.
Cook’s Notes
You will need to use an ovenproof bowl to bake this pie. Most bowls indicate on the bottom if they are.
Variations
Calvados can be replaced with regular brandy.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Deepest-Dish Apple Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Deepest-Dish Apple Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
