This pie is maybe one of the best apple pies I ever tasted... It has this rustique look which makes you remember the days spent with the grandparents and the way it smells is simple heavenly...
A slice of this pie won't come out cut perfectly in your plate, the mile high apple tower may crumble, but believe me, the taste of it you will never forget... just pair it with a nice vanilla ice cream and your taste buds will be mile high for sure ;) I am posting this with one hand and with the other I am eating a slice of this pie... Oh, wow... Yes is good!!! :D
What you need:
For the deep-dish pate brisee dough:
- 3 3/4 cups all purpose flour
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 1 1/2 cups ( 340 grams) chilled butter cut in cubes
- 1/2 to 3/4 cup ice cold water
For the pie filling:
- 1/2 cup all purpose flour
- about 14 apples ( if you can use two or three types of apples, like Granny Smiths, Empire etc would make the flavors richer)
- juice of 2 lemons
- 1 cup sugar and a little bit more for sprinkling the pie crust before baking
- 2 tsp cinnamon
- 3 tblsp unsalted butter
- 1 egg ( to put over the pie crust before baking)
How to make it:
Making the dough:
1. Preheat the over to 180 degrees Celsius. Start preparing the dough as follows: in a food processor mix the dough ingredients. First put the flour, salt and sugar and mix them in the processor. Then put the cubed butter inside and process all until it resembles coarse meal. Don't over process!!!
2. Slowly by slowly, with the food processor running, start adding 1/2 cup of the ice water until the dough starts holding together. Try it with your fingers. If the dough doesn't hold, add a little bit more ice water.
3. Take the dough out on a stretch film and wrap it well and put it in the fridge.
Making the pie filling:
1. Peel and core the apples and slice them in about half a centimeter slices. Put the slices in a big bowl and sprinkle with the lemon juice to prevent discoloration.
2. In a small bowl mix the flour, sugar and cinnamon and put all of them on the apple slices. Mix the apples with a silicone spoon to prevent braking the apple slices.
Putting the pie together:
1. Take less than half of the dough you prepared and roll it out on a floured surface in a thin layer. Transfer it to your deep-dish pie pan and arrange it slowly so it doesn't break. It has to come up to the sides of the pan. Wrap the pan afterwards with stretch film and put it in the fridge together with the remaining dough ( which you will use to cover the mile high apple slices ).
2. After a few minutes, about like 5 or 10, take the pie dish out of the fridge and pour into it the whole bowl of apple slices, stacking them in a high pile.
3. Roll out the rest of the dough from the fridge on a floury surface. It has to be big enough to cover your apple slices pile.
4. After you roll the dough, arrange it over the pile of apple slices and crimp it on the sides underneath the bottom dough. You should have a rustique looking pie, like a dome.
5. With a paring knife, poke 3-4 holes at the top of the pie, to let the steam free from it while baking.
6. Beat the egg with 2 tblsp of water and egg wash your pie with it and then sprinkle it with some sugar. Put the pie in the oven at 180 degrees for about 15 minutes, until the crust becomes golden and then decrease the temperature to 170 degrees Celsius and bake the pie for another 40-45 minutes.
Let it cool for about 5 minutes ( if you have the patience ;) ) and then cut a huuuuuge slice of it, top it with vanilla icecream and devour it.... with your family and friends...or alone if you don't like sharing :D...
