Deep-dish apple pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 2 | pounds | Granny Smith Apples, sliced |
| 2 | pounds | Mclntosh Apples, sliced |
| ½ | cup | Sugar |
| ½ | cup | Light brown sugar |
| Juice of one lemon | ||
| 2 | tablespoons | Flour |
| pinch | Nutmeg | |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Pecan pieces |
| 1 | Recipe pie dough, recipe | |
| Follows | ||
| 4 | ounces | Wisconsin Sharp Cheddar |
| Cheese, grated | ||
| 8 | Scoops of Vanilla Bean Ice | |
| Cream | ||
Directions
Preheat the oven to 350 degrees F. In a large sauté pan, melt the butter. Add the apples and sauté for 2 minutes. Add the sugars, lemon juice and flour. Continue to sauté for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture. Cut the dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12 inches in diameter and about ⅛-inch thick. Fold one circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make three slits, about 4 inches long and 2 inches apart, across the pie dough. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven and sprinkle the cheese over the top. Return the pie to the oven and continue to cook for 8 minutes, or until the cheese is bubbly. Serve warm with vanilla ice cream.
Yield: 8 servings
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