Super Apple Pie
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Table Salt1 tbsp
Granulated Sugar1 cup
Sugar (divided)3 tbsps
Tapioca Flour2 tbsps
Apple Jelly1 tbsp
Apple Cider1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
For the crust: Place the butter, shortening and applejack into the refrigerator for 1 hour
3
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times
4
Add the butter and pulse 5 to 6 times until the texture looks mealy
5
Add the shortening and pulse another 3 to 4 times until incorporated
6
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack
7
Replace the lid and pulse 5 times
8
Add more applejack as needed, and pulse again until the mixture holds together when squeezed
9
Weigh the dough and divide in half
10
Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight
11
For the filling: Peel and core the apples
12
Slice into 1/2-inch thick wedges
13
Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours
14
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons
15
Set aside to cool
16
Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise
17
For assembling and baking the pie: Preheat oven to 425 degrees F
18
Remove one disk of dough from the refrigerator
19
Place the dough onto a lightly floured piece of waxed paper
20
Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle
21
Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep
22
Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary
23
Set a pie bird in the center of the bottom of the pan
24
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie
25
Pour over any liquid that remains in the bowl
26
Roll out the second pie dough as the first
27
Place this dough over the apples, pressing the pie bird through the top crust
28
Press together the edges of the dough around the rim of the pie
29
Brush the top crust with the reduced juice everywhere except around the edge of pie
30
Trim any excess dough
31
Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes
32
Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy
33
Remove to a rack and cool a minimum of 4 hours or until almost room temperature