Deep Dish Spicy Apple Pie

prep time:: 25 min
total time:: 1 hr 15 minutes

Samra

Cognac is especially good in this recipe.

ingredients

7 large tart pie apples, peeled, cored and sliced about 1/4-inch thick
1/2 cup plus 2 tbs firmly-packed dark brown sugar
2 tbs all-purpose flour
2 tbs bourbon or brandy
2 tbs butter, at room temperature
3/4 tsp ground allspice
3/4 tsp cinnamon
generous 1/4 tsp ground ginger
generous pinch each of ground cloves and salt
juice of 1 lemon
Sweet Pie Pastry
1 egg, beaten
1 tbs sugar

directions

1
Position rack in center of oven and preheat to 400 degree F. Butter a 6-to 7-cup souffle or deep pie dish. Have a cookie sheet handy.
2
In a large bowl, toss together all the ingredients except the pastry, egg, and 1 tablespoon of sugar.
3
Turn the apples into the prepared dish. On a floured surface, roll out the pastry to a thickness of about 1/8 inch. Carefully lift it and lay it over the filling. Trim the pastry to overlap the dish’s rim by about an inch. Then work your way around the dish rolling the pastry under itself to form a thick standup rim on the edge of the dish. Gently press the pastry to the dish’s edge with a fork to seal it.
4
Brush the pastry with the egg, and sprinkle with the tablespoon of sugar. Make a few cuts into the pastry as vents. Set it on the cookie sheet. Bake the pie 45 minutes, or until the crust is golden brown and the apples’ juices are bubbly. Serve warm or at room temperature.

notes

A mix of apple varieties gives a deeper, rounder flavor than a single variety. Choose a blend of tart and sweet, mild and spicy, firm and chunky. Pick apples that are firm an free of blemishes and soft spots.

Source: lynne rossetto kasper