Deepest Dish Apple Pie
This is actually a deep-bowl, rather than a deep-dish, pie. 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, 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.
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 6 tablespoons unsalted butter
- 14 Granny Smith apples (about 8 pounds), peeled, cored, and cut into eighths
- 3/4 teaspoon pure vanilla extract
- 6 tablespoons Calvados or brandy
- 1/2 cup plus 2 tablespoons heavy cream
- All-purpose flour, for work surface
- 1/2 recipe Pate Brisee (http://www.marthastewart.com/254603/pate-brisee-pie-dough)
- 1 large egg yolk
- Cheddar cheese, for serving (optional)
- Stir together sugar, cinnamon, and cardamom in a small bowl; set aside.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add one-third each of the apples and the sugar mixture, and 1/4 teaspoon vanilla. Cook, stirring often, until apples are tender and liquid has thickened and caramelized, 8 to 10 minutes. Remove from heat. Working carefully, as alcohol may ignite, stir in 2 tablespoons Calvados. Return to heat, and cook until alcohol burns off, 30 seconds. Add 3 tablespoons cream; cook, stirring constantly, until thick, 2 to 3 minutes. Transfer apple mixture to a large bowl. Repeat with remaining apples, sugar mixture, vanilla, and Calvados, and 6 tablespoons cream, in 2 more batches.
- Turn out dough onto a lightly floured work surface; roll into an 1/8-inch-thick round large enough to cover top of a 3-quart ovenproof bowl and extend 2 inches over edge. Using a 1/2-inch round pastry tip, punch out hole in center. Trim to create a scalloped edge.
- Transfer apple mixture to ovenproof bowl; drape pastry round over top, centering hole and letting edges of pastry hang over sides of bowl. Decorate top with cut-out shapes from leftover dough, if desired, using cold water to adhere.
- Preheat oven to 400 degrees. Whisk together yolk and remaining tablespoon cream; brush over pie. Refrigerate 30 minutes.
- Bake pie until top is golden brown, 50 to 55 minutes. If top browns too quickly, loosely cover with foil. Let cool completely on a wire rack, 45 to 60 minutes. Serve with cheese, if desired.
- Cut several steam vents into crust. Brush surface with egg wash and sprinkle with remaining 1 tablespoon sugar.
- 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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