Super Apple Pie

Filed under Desserts

Servings: 10

Recipe courtesy Alton Brown, 2008. Baked in a 2-inch deep, 9 1/2 to 10-inch tart pan with a pie bird. Start the crust and the apples at least 1 1/2 hours ahead.

Ingredients

  • 6 oz Butter, unsalted, 1/2-inch pieces, for the crust
  • 2 oz Shortening, vegetable, 1/2-inch pieces, for the crust
  • 7 tbsp Applejack, 5 to 7, for the crust
  • 12 oz Flour, all-purpose, about 2 3/4 cups, plus extra for dusting
  • 1 tsp Salt, table
  • 1 tbsp Sugar, granulated, for the crust
  • 3 1/2 lb Apple, 3 to 3 1/2 lb (about 6 large), a mix of Granny Smith, Honeycrisp, Braeburn and Golden Delicious
  • 1/2 cup Sugar, divided, for the filling
  • 3 tbsp Tapioca flour
  • 2 tbsp Apple jelly
  • 1 tbsp Cider, apple
  • 2 tsp Lime juice, freshly squeezed
  • 1/4 tsp Kosher salt
  • 1/4 tsp Grains of paradise, freshly ground

Directions

  1. Refrigerate the butter, shortening and applejack for 1 hour.
  2. Pulse the flour, salt and sugar in a food processor 3 to 4 times. Add the butter and pulse 5 to 6 times until mealy, then the shortening and pulse 3 to 4 times.
  3. Sprinkle in 5 tablespoons applejack and pulse 5 times. Add more as needed until it holds together when squeezed. Divide in half by weight, shape into disks, wrap and refrigerate at least 1 hour or overnight.
  4. Peel, core and cut the apples into 1/2-inch wedges. Toss with 1/4 cup sugar and drain in a colander over a bowl for 1 1/2 hours.
  5. Reduce the drained liquid in a small saucepan over medium heat to 2 tablespoons and let cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
  6. Preheat the oven to 425 degrees F. Roll one disk on floured waxed paper into a 12-inch circle and fit it into the tart pan, crimping and trimming. Set a pie bird in the center.
  7. Arrange the apples in concentric circles from the edge in, mounding slightly in the center, and pour over any liquid in the bowl.
  8. Roll out the second disk, lay it over the apples with the pie bird poking through, and press the edges together. Brush the top with the reduced juice except around the edge, and trim.
  9. Set on a parchment-lined half sheet pan and bake on the oven floor 30 minutes, then on the lower rack about 20 minutes more, until the apples are cooked but not mushy. Cool at least 4 hours.

In an electric oven with coils on the bottom, put the sheet pan on the lowest rack over the coils, not directly on them.