Deep-Dish Apple Pie

Name: Deep-Dish Apple Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 Tbsps Makers Mark bourbon; 3 Tbsps cold unsalted butter, diced; 4 Tbsps cornstarch; 79 milliliters dark brown sugar; 13 mixed baking apples: Golden Delicious, Braeburn, or Red Delicious and either Gala or Fuji; 237 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 null Juice of lemon; 0 teaspoons kosher salt; 79 milliliters packed light brown sugar; 8 servings Milk for brushing; 0 teaspoons grated nutmeg; 2 disks Sweet Pâte Brisée (Short Crust Dough); 8 servings Sanding sugar for sprinkling; 8 servings Vanilla ice cream for serving; 1 scant cup of water

Deep-Dish Apple Pie might be a good recipe to expand your dessert repertoire. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 928 calories, 16g of protein, and 24g of fat. If you have vanillan ice cream, brown sugar, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

Ingredients you will need

Apple

Equipment you will use

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.

Ingredients you will need

Light Brown Sugar

Dark Brown Sugar

Granulated Sugar

Lemon Juice

Corn Starch

Cinnamon

Apple

Nutmeg

Salt

Equipment you will use

Bowl

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

Ingredients you will need

Apple

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.

Ingredients you will need

Apple

Butter

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Bourbon

Apple

Sugar

Water

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.

Ingredients you will need

Dough

Equipment you will use

Oven

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

Ingredients you will need

Glutinous Rice

Dough

All Purpose Flour

Roll

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.

Ingredients you will need

Dough

Water

Equipment you will use

Kitchen Scissors

Pie Form

Frying Pan

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.

Ingredients you will need

Rice Flour

Dough

Roll

Equipment you will use

Cookie Cutter

Pour the filling into the pie shell.

Ingredients you will need

Pie Crust

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.

Ingredients you will need

Crust

Dough

Water

Brush the dough with milk and sprinkle with sanding sugar.

Ingredients you will need

Sanding Sugar

Dough

Milk

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

Equipment you will use

Oven

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

Equipment you will use

Wire Rack

Oven

Serve cut into wedges and topped with vanilla ice cream.

Ingredients you will need

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.