Montclair Magazine Fall 2019 | Page 18

flavor FALL FAVORITE With this deep dish recipe, there’s more to love DEEP DISH APPLE PIE YIELDS 8 SERVINGS INGREDIENTS FILLING ½ cup granulated sugar plus more for sprinkling ¼ cup brown sugar ¼ teaspoon salt ½ teaspoon grated lemon zest ½ teaspoon ground cinnamon 5 pounds apples (half Granny Smith/half Gala), half peeled/half left with skin, cored, diced 1 tablespoon lemon juice 1 egg yolk mixed with 1 tablespoon water, beaten lightly INSTRUCTIONS • In a large bowl, mix granulated sugar, brown sugar, salt, lemon zest, and cinnamon. • Add apples and toss well to combine. • Place apple mixture into the cast-iron skillet or Dutch oven over medium heat. • Cover with lid and cook, stirring frequently, until apples are tender, about 15 minutes. • Line baking sheet with parchment paper. • Transfer apples and juices to a rimmed baking sheet and set aside to cool for about 30 minutes. • Drain juices from apples, saving ¼ cup of liquid. • Whisk apple juice and lemon juice in a small bowl. Set aside. • Preheat oven to 425˚F. • Fit one circular dough into the bottom of 9-inch pie plate. Keep dough refrigerated until needed. • Pour apples into pie shell and drizzle with apple juice mixture. • Top apple filling with a second, round pastry and trim overhang to about ½ an inch. • Pinch edges of crusts together and fold under. Use a fork to crimp edges. • Use a sharp knife to cut 4 vents on the top crust to help release steam while the pie is baking. • Brush crust with egg wash, and sprinkle with additional granulated sugar. • Place pie on the middle rack of the oven. • Line baking tray with parchment paper and place on the lower rack of the oven under the pie to catch any drips. • Bake for 25 minutes or until crust is light golden brown. Reduce oven temperature to 375˚F. • Bake for 30 to 40 minutes or until juices are bubbling and crust is a deep golden brown. • Cool pie at room temperature for at least 2 hours. • Slice and serve. 16 FALL 2019 MONTCLAIR MAGAZINE PASTRY Dough for two 9-inch pie crusts, each rolled into 12-inch circles