Tuesday, September 15, 2009

Deep-Dish Apple Pie

Have I mentioned how much I love Ina Garten? I have? Are you sure? Well...maybe just a little. Well then, let me get right to the point about her deep dish apple pie!

My wonderful, awesome husband gave me a food processor for my birthday last week. A 16-CUP-OMGBBQAPOCALYPSE-CUISINART!!!! This baby smokes my little, 5-cup Kitchen Aid FP into the dust. Still, there were some good memories there over the past 10 years.

Anyway, I went cah-razy and made pie crust this past weekend, cause OH, I CAN. Making pie crust in my old FB was a pain. And so, since I was making crust and all, why not make pie?

The crust was amazing; probably the best I've made. Oh, and the pie was good too!

Deep-Dish Apple Pie
Recipe Source: Ina Garten Barefoot Contessa Family Style

Pie Crust Ingredients(for 2, 10 inch crusts):

1 1/2 sticks of butter, cut into 1" cubes
1/3 cup very cold vegetable shortening
3 cups APP flour
1 tsp kosher salt
1 T of sugar
6-8 T of ice water (about 1/4 cup)

Place flour, salt, and sugar into FP and pulse a few times to mix. Add butter and shortening and pulse 8-10 times till butter/shortening is the size of peas. With the machine running, add water in a steady stream until dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate.

Pie Ingredients:

5-6 Granny smith apples, peeled, cored, and quartered
Zest of 1 lemon
Zest of 1 orange
2 T of lemon juice
1 T of orange juice
1/2 cup sugar, plus 1 T to sprinkle on top of crust
1/4 cup APP flour
1 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp allspice
1 egg beaten with 1 T of water for egg wash

Preheat oven to 400°. Combine apple, zests, juice, sugar, flour, salt and spices in a large bowl. Divide pie crust into halves and roll out one half for the bottom pie crust. Don't stretch out dough. If it's too small, re-roll until it drapes into pie dish with a little hanging over the side.

Fill bottom pie crust with apple filling. Brush edges of pie crust so top crust will adhere. Roll out second half of pie dough for the top pie crust. Top the pie with the pie dough and trim to about 1 inch over the pie dish rim. Tuck top crust edge under bottom pie crust edge and crimp together with fingers or a fork. Brush entire top crush with egg wash and sprinkle with 1 teaspoon of sugar. Cut 5 slits into top crust for venting.

Place pie on a cookie sheet and bake for 1 to 1 1/2 hours, or until crust is browned and the juices begin to bubble out. If necessary, cover pie crust edges with tin foil if they brown too quickly.

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