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Deep Dish Apple Pie

Cookbook MarthaStewart

Category Name DESSERTS

Servings 10 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

Deep Dish Pâte

Brisée

All-purpose flour,

for dusting

5 1/2 Pound(s) firm, tart apples,

such as Empire

Juice of 2 lemons

1 Cup(s) sugar, plus 1

tablespoon for

sprinkling

2 Teaspoon(s) ground cinnamon

3 Fluid Oz(s) unsalted butter

1/2 Cup(s) brandy

1 Large egg yolk

Method

1. Heat oven to 450°. Place three-quarters of the pâte brisée 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, as 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 dough round to a

parchment-lined baking sheet, and refrigerate both crusts.


2. 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 sugar mixture.


3. Divide butter between 2 large skillets, and melt over medium-high heat. Divide

9/10/2003 6:56:23 PM Page 1 of 2 Deep Dish Apple Pie
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