OLD-FASHIONED DEEP DISH APPLE PIE

For the Crust:

1 Cup Sorghum Flour
½ Cup White Rice Flour
½ Cup Tapioca Flour
2/3 Cup Cornstarch
1 Teaspoon Kosher Salt
3 Tablespoons Granulated Sugar
½ Teaspoon Baking Powder
1 ½ Tablespoons Guar Gum
8 Tablespoons (1 stick) Unsalted Butter, diced
7 Tablespoons Solid White Vegetable Shortening, diced
6 Tablespoons Ice Cold Water

For the Filling:

13 Baking Apples: Mixture of the following:
Golden delicious, braebourn and gala or Fuji

1 Cup Granulated Sugar
1/3 Cup Light Brown Sugar, packed
4-5 Tablespoons Cornstarch (more for juicier apples)
1 Teaspoon Fancy Vietnamese Cinnamon
1/8 Teaspoon Kosher Salt
3 Tablespoons Unsalted Butter, diced
Juice of 1 large lemon, strained
1 Tablespoon of milk for brushing the top of the dough with
Granulated Sugar for sprinkling


In a large bowl, combine all the dry ingredients for the crust and stir until well combined. Add the diced butter and vegetable shortening and using a pastry cutter, cut the fats into the dry ingredients until the dough appears as though it is clumpy sand. Sprinkle the ice cold water over the dough. Working very quickly, use your hands to knead the dough until very smooth. Form into a ball, cut in half and gently shape each half into a 6-7”disk. Wrap each disk in saran wrap and refrigerate for at least 1 hour. While your dough is chilling, prepare the filling.





Peel, core, and thinly slice all the apples and keep at the ready in a very large bowl. Pour the lemon juice over the apples and toss. In a small bowl, combine the sugar, brown sugar, cornstarch, cinnamon, salt and toss with a fork until there are no longer any lumps. Pour the dry ingredients over the apples, toss and allow to sit for 5 minutes. Dice the butter. In a large Dutch oven or copper pot, pour in the apple mixture along with the diced butter. Cook over a medium flame until the sugars have melted and the apples are soft, stirring occasionally to prevent sticking, about 20 minutes. Cover with a tight fitting lid and set aside.

Preheat oven to 400°F and place a 12” x 2” round pie pan on a cookie sheet and set aside.

Remove one of your disks from the refrigerator and take out your cellophane. Roll out your dough between two pieces of cellophane until smooth, even and about 12-14” in diameter. Remove one piece of the cellophane, flip the dough into the pie pan, remove the remaining piece of cellophane and shape accordingly.


Here’s a tip for measuring your pie crust. 1. Take a long wooden spoon, hold it over your pie pan to estimate the diameter of your crust. Mark your desired diamter with your thumb.




2. Now simply hold the handle of the spoon over the crust you have rolled out for accuracy. Make any necessary changes and then proceed.







Using the tines of a fork, pierce the bottom of the crust several times and then bake for 8 minutes at 400°F. Remove from the oven and allow to cool slightly.


Pour your prepared filling into your pre-baked pie shell and then begin to roll out your second dough disk, same as the first, about 12-14” in diameter. Cover the top of your pie and carefully shape the edge to your liking. Using a very sharp paring knife cut out four symmetrical leaf shapes for ventilation. Brush the top of the dough with the cold milk, sprinkle with the loose granulated sugar and bake again for 30-40 minutes or until golden brown. Allow to cool completely before refrigerating overnight.




Ready to serve the next day with a heaping scoop of Haagen-Dazs vanilla ice cream.

Will keep for up to a week lightly covered in the fridge.

Serves 8-10

	0 comments
Write a Comment Blackbird Bakery reserves the right to restrict comments that do not contribute constructively to the conversation at hand, contain profanity, personal attacks or seek to promote a personal or unrelated business.	NAME EMAIL (WILL NOT BE PUBLISHED) WEBSITE COMMENT