Deep Dish Apple Pie with Brandy Pecan Crumb Topping
by ChefShelleyPogue
This is one of the best apple pies ever, with a candied pecan crumb topping. It is a deep dish pie that can be made in a cast iron skillet for that rustic look, and it helps make a great pie crust. You can even leave it in the skillet to cool and serve it that way at tableside. If you would like to serve it with a generous portion of vanilla ice cream that would be fine or some would say even better. Enjoy!
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- Here is the recipe for the pastry dough:
- 1 1/2 cups all-purpose flour
- 2 ounces granulated sugar
- 3/4 teaspoon Salt
- 1 1/2 sticks unsalted butter ; cold
- 4 tablespoons ice water
- For the filling:
- 3 pounds Gala Apples, fresh
- 1/2 cup brown sugar ; firmly packed
- 1/4 cup granulated sugar
- 2 tablespoons whole butter ; cut up into pieces
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla bean paste
- 1 ounce Brandy
- For the topping:
- 2 tablespoons butter ; room temperature
- 2 ounces light brown sugar
- 1/2 ounce Brandy
- 2 tablespoons all-purpose flour
- 1/2 cup pecans ; chopped fine
- 1/4 cup walnuts ; chopped fine
INSTRUCTIONS
To make the pastry dough: 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 and core the apples. Cut the apples into 1/2-inch wedges and in a bowl 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.
To make the topping:
In a small bowl with your fingertips blend the butter, brown sugar, and Brandy and mix. You will then add the flour and once again mix, but now until it is smooth and blend in all nuts. You will then wrap the topping in a saran covered bowl and chill the until you are ready for the topping.
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 seasoned cast iron skillet. You will start to spoon the apple pie filling into the dough lined skillet.You will bake the pie for about 30 minutes and turn 108 degrees and then cook for about another 15 to 30 minutes in the oven. You will then remove the pie from the oven to add the crumble topping over the top of the pie, and then sprinkle with some brown sugar. You will continue to cook until the brown sugar is nice and melted, and starting to turn caramel in color. It may take another 15 to 20 minutes and then you will need to pull from the oven. If you have a wire baking rack you should cool the pie on a rack until cooled. You can serve this pie warm, or at room temperature, and as with all apple pies, it is of course fabulous with Blue Bell vanilla ice cream. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
NOTES
![](https://bigoven-res.cloudinary.com/image/upload/t_recipe-48,d_avatar-default.png/avatar-default.png?.Replace("http://images.bigoven.com", "https://bigoven-res.cloudinary.com/") ){kind=avatar}
MeatAndTaters
![](http://images.bigoven.com/image/upload/t_recipe-48,d_avatar-default.png/avatar/ees55.jpg?.Replace("http://images.bigoven.com", "https://bigoven-res.cloudinary.com/") ){kind=avatar}
ees55
![](http://images.bigoven.com/image/upload/t_recipe-48,d_avatar-default.png/avatar/241108091244232171.jpg?.Replace("http://images.bigoven.com", "https://bigoven-res.cloudinary.com/") ){kind=avatar}
ChefShelleyPogue
![](http://images.bigoven.com/image/upload/t_recipe-48,d_avatar-default.png/avatar/bigoven.jpg?.Replace("http://images.bigoven.com", "https://bigoven-res.cloudinary.com/") ){kind=avatar}
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (290g) | ||
| Recipe Makes: 8 Servings | ||
|
|
||
| Calories: 585 | ||
| Calories from Fat: 204 (35%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 22.7g | 30 % | |
| Saturated Fat 10.1g | 50 % | |
| Monounsaturated Fat 7.3g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 39.6mg | 12 % | |
| Sodium 54.5mg | 2 % | |
| Potassium 315.4mg | 8 % | |
| Total Carbohydrate 92.6g | 27 % | |
| Dietary Fiber 5.9g | 24 % | |
| Sugars, other 86.7g | ||
| Protein 5.1g | 7 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 585
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.