Special Apple Pie, or, The Pie (Deep Dish)
1 ¾ c. all purpose flour
¼ c. sugar
1 t. cinnamon
½ t. salt
½ c. plus 2 T. butter (1 ¼ sticks)
For crust, combine flour, sugar, cinnamon and salt in medium bowl. Cut in butter using pastry blender (also called 'a fork') until mixture resembles coarse meal. Add water, toss gently with fork until evenly moistened. Gather dough into a ball and transfer to lightly floured board. Roll into a circle larger than a deep 10” pie plate. Ease pastry into plate and flute a high edge. Set aside.
As documented in an earlier post, crusts are easier said than done. If you don't have a lot of time, or simply don't want the rise in blood pressure, just get a pie crust from the store. HOWEVER, bear in mind that this recipe is for a DEEP DISH pie, so you will need TWO regular sized pie crusts for the same amount of filling as one deep dish crust.
*Because someone found this last bit of direction confusing: if you do not make a crust, and instead buy two normal-sized crusts, this will result in two pies. You will not somehow mold the two crusts together, or stack them, or who knows what else - you will simply make the filling and put it in the two separate pie crusts. Therefor, two pies.*
8 McIntosh apples, peeled, cored and sliced (McIntosh are the best, but an hard, tart baking apples will do)
1 2/3 c. sour cream
1 c. sugar
1/3 c. all purpose flour
2 t. vanilla
½ t. salt
For filling, preheat oven to 450 degrees.
A quick note on slicing apples:
In order for apples to bake well, they must be relatively thin. Rather than cutting wedges, or using an apple slicer, it is easier to peel the apple, and cut slices off the sides. The pieces will naturally all be different shapes - the first few will be circles off the sides, then more rectangular in shape - and this will also help them fit better within the pie crust.
Combine apples, sour cream, sugar, flour, egg, vanilla and salt in a large bowl and mix well.
Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until filling is slightly puffed and golden brown, about 40 minutes longer. (If edges of crust brown too quickly, cover with strips of foil.)
As you can see in that last photo, I used two different types of crust. On the left is a Graham Cracker crust, on the right is a Pillsbury refrigerated crust. The latter worked far better for this type of pie.
1 c. chopped walnuts
½ c. all purpose flour
1/3 c. firmly packed brown sugar
1 T. cinnamon
½ c. butter (1 stick), room temperature
For topping, combine walnuts, flour, sugars and cinnamon and mix well. Blend in butter until mixture is crumbly.
Spoon over pie and bake 15 minutes more.
This is one of my favorite recipes, and I love introducing it to new people. Let me know if you make it, and how it turned out. Bon appetit and Happy Thanksgiving!