Big Apple Pie
makes 1 (12-inch) pie
This is a fast, easy way to make a large pie for a crowd -- it serves about 16 people and is perfect for Thanksgiving or just about any time you want a good, old-fashioned apple pie.
Read more about this recipe at the Washington Post.
Butter for greasing pizza pan
Crust:
3 cups flour (spoon flour into dry-measure cup and level off), plus more for dusting
1 teaspoon salt, plus more for the egg wash
1 teaspoon sugar
2 teaspoons baking powder
3/4 pound (3 sticks) cold unsalted butter, cut into 12 pieces, plus more for the pan
2 large eggs, plus 1 egg beaten with 1 pinch salt, for brushing
1/4 cup cold water
Flour for work surface
Filling:
4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds (about 5 apples) Granny Smith or other tart apples, peeled, halved, cored and each half cut into 6 or 8 wedges
2 1/2 pounds (about 5 apples) Golden Delicious apples, peeled, halved, cored and each half cut into 6 to 8 wedges
1 cup sugar, plus more for sprinkling
1 teaspoon ground cinnamon
prep: 25 minutes
total: 1 hour 25 minutes
12- to 14-inch pizza pan
food processor
plastic wrap
wide sauté pan
rolling pin
slotted spoon
pastry brush
cooling rack
large platter or cutting board
1. Lightly grease a 12- to 14-inch round pizza pan with butter and set aside.
2. For the crust: Combine the flour, salt, sugar and baking powder in the bowl of a food processor. Add the butter and pulse about 20 times until a coarse mixture with pea-size pieces forms. Add the 2 eggs and water and pulse until the dough just begins to form a ball. Transfer to a lightly floured work surface and use your hands to press the dough into a disk about 1/2 inch thick (it will be slightly wet). Wrap the dough in plastic wrap and refrigerate it while you make the filling, or for up to several days. Let sit for 5 minutes at room temperature before rolling out.
3. For the filling: Melt the butter in a wide sauté pan over medium heat. Add the apple wedges and sprinkle them with the sugar and cinnamon. Cover and cook for 5 to 7 minutes or until the apples have exuded their juices. Uncover and cook, stirring occasionally, for about 15 minutes, until the apples are tender. (About a third of the wedges will have disintegrated; the rest should remain intact.) Remove from the heat and let cool. (At this point, the apples may be cooled, covered and stored in the refrigerator until ready to use.)
4. When ready to bake, position an oven rack at the lowest level in the oven and preheat to 375F. Roll out the dough to form a disk about 16 inches in diameter and center it on the prepared pizza pan. Using a slotted spoon, transfer the cooled apple filling into the center of the dough, leaving the juices behind, and spreading it evenly to within 1/2 inch of the edge of the pan. Fold the overhanging dough (all around) toward the center of the pie (about 4 to 5 inches of fruit in the center will be showing). Brush the top of the folded-over dough with the beaten egg and sprinkle generously with sugar. Bake for 50 to 60 minutes, until the dough is golden brown and the filling is bubbling. Transfer to a wire rack to cool. To serve, slide the pie onto a large platter or cutting board and cut into wedges.
