GMA Recipe: Big Apple Pie

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Big Apple Pie
From chef and author Emeril Lagasse
September 19, 2003

Leave it to Emeril Lagasse to make it quick, make it easy and make it delicious.

Ingredients

Prepared Double Pie Crust

3 tablespoons butter

4 pounds Granny Smith Apples, peeled, cored and sliced

1/2 cup roughly chopped toasted walnuts

1/2 cup packed light brown sugar

1/2 cup, plus 2 teaspoons sugar

2 tablespoons fresh lemon juice

2 tablespoons flour

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

2 tablespoons cold unsalted butter, cut into slivers, plus 2 tablespoons

8 ounces thinly sliced Cheddar cheese

8 scoops vanilla ice cream

Directions

1. Preheat the oven to 375° F. and remove the dough from the refrigerator and divide into two portions. On a lightly floured surface, roll out one-half of the crust to a 12-inch circle and transfer to a deep 10-inch pie pan, pressing gently to fit. Roll out the second half of the crust to a circle and set aside.

2. In a large bowl, combine the apples, walnuts, sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss to coat the apples with the other ingredients and let sit for 10 minutes. Spoon the the apple mixture into the prepared pie pan and dot the fruit with the butter slivers.

3. Top with the second crust. Using a sharp knife, cut away the excess dough. Fold under and crimp the edges of the crusts together to seal the dough. With a sharp knife, cut a decorative pattern of slits into the top crust. With a pastry brush, brush the cream over the top crust, and sprinkle the remaining 2 teaspoons of sugar over the top.

4. Bake until the crust is golden and the juices begin to bubble, about 45 minutes - 1 hour. Remove from the oven and let cool at least 1 hour before serving.

5. To serve, slice the pie into 8 equal portions. Melt the remaining 2 tablespoons of butter on a griddle. Add the pie, and top each slice with a slice of cheese. Cook until the cheese melts and the bottom crust is golden brown, about 2 - 3 minutes. Serve hot with a scoop of vanilla ice cream on top.

Double Pie Crust

Ingredients

16 ounces flour, about 3 1/4 cups

2 tablespoons sugar

1 teaspoon salt

2 sticks cold butter, cut into 1/4-inch pieces

4 tablespoons solid vegetable shortening

5 tablespoons ice water, or more as needed
Directions

Sift the flour, sugar, and salt into a large mixing bowl.

With your fingers, incorporate the butter pieces and shortening into the dry ingredients until the mixture resembles coarse crumbs.

Work the ice water into the dough until it just comes together, being careful not to over work.

Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.

Yield: Makes 2 crusts

Recipes courtesy of Emeril Lagasse copyright © 2003.