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Deep Dish Apple Pie

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Deep Dish Apple Pie

This apple pie recipe puts a new twist on an old favorite. Feast on Deep Dish Apple Pie after a heart Thanksgiving meal with family and friends.

  • 13 apples (can be Golden Delcious, Braeburn, Red Delicious, Gala or Fuji)
  • Juice of 1 large lemon
  • 1 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/3 cup dark brown sugar
  • 4 tablespoons constarch
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg, grated
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted organic butter, diced
  • 2 tablespoons Makers Mark bourbon
  • 1 scant cup water
  • Short Crust Dough Ingredients
  • 3/4 cup plus 2 tablespoons tapioca flour
  • 3/4 cup cornstarch
  • 1/4 cup plus 2 tablespoons glutinous rice flour (keep more for dusting)
  • 1/4 cup sorghum flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoon guar gum
  • 1 cup (2 sticks) cold unsalted organic butter diced
  • 3 large organic eggs
  • Extras
  • Milk for brushing
  • Vanilla Ice Cream for serving
  • Sanding sugar for sprinkling

Filling directions:

  1. Peel and core, then thinly slice all the apples and put in a very large bowl.
  2. Pour the lemon juice over the apples and toss.
  3. In a small bowl, combine the granulated sugar, light brown sugar, dark sugar, cornstarch, cinnamon, nutmeg and salt and toss with a fork until there are no longer any lumps.
  4. Pour the dry ingredients over the apples, toss and let stand for 5 minutes.
  5. In a large Dutch oven (type of pot), melt the butter and then add the apple mixture.
  6. Stir to coat the apples in the butter and cook down for 10 minutes.
  7. 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.
  8. If the mixture begins to thicken too much add the remaining half cup of water, reduce heat to low and and continue to cook, stirring occasionally to prevent sticking (do this for an extra 15 minutes).

Direction for the dough:

  1. Mix all the dry ingredients into a large bowl and blend.
  2. Add in the butter and beat until the mixture resembles coarse bread crumbs.
  3. Add the eggs and mix on a high speed until the dough turns into itself.
  4. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns.
  5. Divide in half and form each half into a disk. Cover with plastic wrap and refrigerate for at least 2 hours.

Mix of dough and filling:

  1. Preheat the oven at 400 degrees F.
  2. Remove both disks of dough from the refrigerator and let stand for 15 minutes.
  3. Position an oven rack in the center of the oven.
  4. Dust the work surface with glutinous rice flout and roll one of the dough disks out to a 14 inch round.
  5. 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 very delicate.
  6. If you do tear the dough do not worry, just join the tear together and brush the tear with water; smooth with your finger until the damage is no longer visible.
  7. Using scissors, trim the overhanging dough to an even 1 inch.
  8. Roll out the second disk of dough to a 14 inch round, adding additional rice flour, if needed.
  9. Trim the edges.
  10. Using a decorative cookie cutters, press into the center of the disk to form a vent, set aside.
  11. Pour the filling into the pie shell.
  12. Brush the overhang of the bottom crust with water.
  13. Fold the pie top in half, center the vent hole to unfold.
  14. Pinch the top layer of dough to the bottom and then flute the edges with your fingers.
  15. Brush the dough with milk and sprinkle on sanding sugar.
  16. Bake for 30 to 40 minutes, or until golden brown.
  17. Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.
  18. Cut into wedges and topped with vanilla ice cream.

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