Big Apple

By ctozzi

Ingredients

• For the filling:
• For the pastry dough:<--store bought is fine too
• 2 1/4 cups all-purpose flour
• 3 ounces granulated sugar
• 1 1/8 teaspoon Salt
• 2 1/4 sticks unsalted butter; cold
• 6 tablespoons ice water
• 4 1/2 pounds Gala Apples, fresh
• 3/4 cup brown sugar, firmly packed
• 1/3 cup granulated sugar
• 3 tablespoons whole butter; cut up into pieces
• 3 tablespoons all-purpose flour
• 1 1/2 tablespoon fresh lemon juice
• 1 1/2 teaspoon cinnamon
• 1/3 teaspoon vanilla bean paste
• 1 1/2 ounce Brandy (do not skip this step its so decadent)
• For the topping:
• 3 ounces light brown sugar
• 3/4 ounce Brandy
• 3/4 cup pecans; chopped fine
• 1/3 cup walnuts; chopped fine
• 1 egg white
• For the toffee
• Toffee is just equal parts butter, sugar with a pinch of sea salt. I use dark brown sugar but Muscovado, Demerara, & Turbinado would be delicious too. Raw sugar may not liquefy like white sugar but I like the idea of a little crunch to it.

Details

Adapted from keyingredient.com

Preparation

Step 1

To make the pastry dough: Jeepers, just buy the store bought stuff LOL

In a kitchen aid mixer you will mix together the flour, sugar, salt, and butter until the mixture resembles a coarse cookie dough. You will add cold water and pulse until the dough has come together. You will take the dough from the mixer and add to a lightly floured work surface. You will start to knead the dough out with your hands until flattened somewhat. Once the dough is flat to about a half an inch to an inch in thickness you will cover it with plastic wrap and hold in the fridge until ready for it. When you are ready for the dough pull from the fridge and let warm up to almost room temp so it will be pliable and easier to work with

To make the filling:

Peel, core and slice your apples then toss the remaining filling ingredients sugar, brown sugar, lemon juice, vanilla bean paste, Brandy,flour and cinnamon until they are completed coated. Now you will add your pieces of butter and give it another quick stir. You will now want to preheat your oven to 350°F while you make the topping and finish off making your deep dish apple pie recipe.
NOTE: I cook the apples in butter in a skillet until softened. Then add brown sugar and brandy until thickened then let cool. This is the point where I toss all of the ingredients together.

To make the topping:

At this point I chop the nuts up to the desired size and then toast on a small baking sheet in the oven until fragrant and crisp, about 12 minutes. Allow to cool. Mix sugar, Brandy and nuts together. Spread the coated nuts out in a single layer on a lightly greased baking sheet. Stick it in the oven for one hour, stirring every fifteen minutes. After an hour, pull the nuts out of the oven and allow them to cool.

To assemble the deep dish apple pie:

You will need to prepare a lightly floured surface and roll out the dough until it is about an eighth of an inch thick. You will then add to a deep dish pan (I use a springform lined with foil). I deviate from the recipe here. Crusts are a big part of an apple pie to me so I tend to take my time with them. I will lightly coat the dough with butter and a wisp of powdered sea salt and bake until golden brown. Once cooled I add the filling.

Bake the pie for an hour and 30 minutes turning every 15 minutes, then remove the pie from the oven and let cool. Coat the crust with warm toffee and press the candied nuts onto it until the pie is covered. Alternatively you can coat just the sides or just the top. Top with maple whipped cream and candied pecans. Sometimes I embellish the pie with chocolate coated maraschino cherries.