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(Photos Courtesy of Jupiter Images)
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My cooking urges are in overdrive now that fall has arrived -- and it's time to make one of my absolute favorite pies!! This is actually a deep-bowl, rather than a deep-dish, pie. I used my largest Fiesta mixing bowl (oven safe) but you can use a deep dish pan as well. Eight pounds of apples are tossed with cinnamon, cardamom, and sugar and then piled into an ovenproof bowl, tucked under a blanket of pate brisee (see below), and baked until bubbling. When the pie is served (with a spoon), a mound of crust and sweet fruit grace each plate. For savory contrast, serve with slices of cheddar cheese.
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Deepest Dish/Bowl Apple Pie
Ingredients - Serves 10
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Pate Brisee (Pie Dough)_
Recipe Below -- or you can find it ready-made among the frozen foods of most supermarkets. .
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5 1/2 pounds firm, tart apples, such as Empire
1 cup sugar, plus 1 tablespoon for sprinkling
2 teaspoons cinnamon
6 tablespoons unsalted butter
1/2 cup brandy
1 large egg yolk
Juice of 2 lemons
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Directions
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Heat oven to 450 degrees.
Place 3/4 of the pate brisee on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, if necessary. Brush off excess flour; roll dough around rolling pin and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer to a parchment-lined baking sheet and refrigerate.
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Peel and core apples, then cut into 1/4- inch-thick slices. As you cut, place slices in a large bowl and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with cinnamon sugar.
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Divide butter between 2 large skillets and melt over medium-high heat. Divide apples between skillets and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.
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Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat and set aside.
Transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water and brush mixture on edge of dough. Remove rolled pie dough from refrigerator and center over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge. Cut several steam vents into crust. Brush surface with egg wash and sprinkle with remaining 1 tablespoon sugar.
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Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350 degrees and bake another 45 to 50 minutes. Let stand about 30 minutes before serving.Note: To garnish the pie with candied apple peel, toss strips of apple peel with sugar and arrange on a parchment-lined baking sheet. Heat oven to 400 degrees, turn off, and place baking sheet in oven overnight.
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Pate Brisee (Pie Dough)
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Ingredients -Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
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Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
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2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
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Directions
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In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
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With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
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Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month
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Recipe Courtesy of Martha Stewart
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