Makes one deep 9-inch pie
For this pie, you’ll use two recipes’ worth of double-crust apple pie crust and double the usual amount of filling as well. Due to the volume of filling, the prepared apples must be cooked down ahead of time to bake evenly.
You will need: 2 double-crust doughs, prepared ahead of time. One entire double-crust dough will be the bottom, while the other will be the top and extra for decoration. Chill in the refrigerator till the apple filling has been cooked and cooled and the oven is at temperature.
INGREDIENTS
FILLING
10 to 11 medium and large apples, cored and thinly sliced
1½ cups unrefined sugar
½ cup brown sugar
½ cup cornstarch
2 tablespoons vanilla
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1½ teaspoons salt
Zest of 2 lemons
Juice of 1 lemon
2 to 3 cups water
2 egg yolks
2 tablespoons heavy cream
Coarse sugar for dusting
TOOLS YOU’LL NEED
Knife
Cutting board
Measuring cups and spoons
Microplane grater
Large pot
Large wooden spoon
9-inch springform pan
Parchment paper
Nonstick cooking spray
Rolling pin
9-inch pie tin
Small bowl
Whisk
Pastry brush
Sheet pan
In a large pot, combine all the filling ingredients and bring the mixture to a boil.
Turn the heat down to low.
Cook, stirring with a large wooden spoon to keep the apples from burning on the bottom.
When the filling is bubbling thick and the apples are tender to the tines of a fork, it’s done.
Cool the filling to room temp, stirring occasionally.
Preheat the oven to 415 degrees.
Line the bottom of the springform pan with parchment.
Spray the sides evenly with a nonstick spray.
Bring out one portion of the resting pie dough.
Roll into a large sheet.
Fold it over the rolling pin or your arm, lift, and set it into the springform pan.
Tuck it into the bottom of the pan and press it firmly against the sides.
Trim the excess dough along the edge, leaving 1 inch all the way around.
Fill it with the cooled apple filling.
Roll the second portion of pie dough into a large sheet.
Use a 9-inch pie tin to trace a circle on the dough, leaving a ½ inch extra around the edge.
Cut.
Cover the pie with the crust.
Fold the lip of the bottom crust over the top crust and pinch around the circumference.
In a small bowl, whisk together the egg yolk and cream. Brush this egg wash onto the pie.
Dust it with coarse sugar.
Place the pie on a sheet pan lined with parchment. Bake it for 90 minutes or until it is deeply browned, with the filling slightly overflowing and/or bubbling.
Immediately after removing the pie from the oven, run a sharp knife along the edge between the pan and the crust. Let it cool for 15 minutes. Pop open the ring and carefully remove it.
Continue to cool the pie for 4 hours. Expect some settling as it cools. Just like a well-loved house or pair of shoes.