Big Apple Pie

Recipe Ingredients

		Double Pie Crust
3 cups	187g / 6.6oz	All-purpose flour
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Salt
4 oz	113g	Cold unsalted butter - (1 stick) - cut into pieces
1/3 cup	65g / 2.3oz	Solid vegetable shortening
6 tablespoons	90ml	Ice water - or more as needed
		Apple Filling
4 lbs	1816g / 64oz	Granny Smith apples - peeled, cored,
		And sliced
3/4 cup	109g / 3.8oz	Roughly-chopped toasted walnuts
1/2 cup	99g / 3.5oz	Sugar - plus
2 teaspoons	10ml	Sugar
1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Flour
1 teaspoon	5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Cold unsalted butter - cut into slivers
		For Serving
2 tablespoons	30ml	Cold unsalted butter
8 oz	227g	Thinly-sliced Cheddar
8		Vanilla ice cream

Recipe Instructions

Sift the flour, sugar, and salt into a large mixing bowl. By hand incorporate the butter pieces and shortening, working with your fingertips until it comes together and forms small pea shapes. Work the ice water into the dough with your hands until it just comes together, being careful not to over-mix. Form the dough into 2 disk shapes, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out the 2 crusts on a lightly floured surface to fit into the pie pan. (Makes 2 (10-inch) pie crusts)

Preheat the oven to 375 degrees. Roll out the piecrust and line a deep 10-inch pie pan.

In a large bowl, combine the apples, walnuts, 1/2 cup sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss to coat the apples with the other ingredients and let sit for 10 minutes. Spoon the apple mixture into the prepared pie pan and dot the fruit with the butter slivers. Top with the second crust. Using a sharp knife, cut away the excess dough. Crimp the edges of the pie firmly to seal the dough. With a sharp knife, cut a decorative pattern of slits into the top crust. With a pastry brush, brush the cream over the top crust, and sprinkle the remaining 2 teaspoons of sugar over the top.

Bake until the crust is golden and the juices begin to bubble, about 45 minutes to 1 hour. Remove from the oven and let cool at least 1 hour before serving.

Preheat a griddle.

To serve, slice the pie into 8 equal portions. Melt the remaining 2 tablespoons of butter on the griddle. Add the pie, and top each slice with a slice of cheese. Cook until the cheese melts and the bottom crust is golden brown, about 2 to 3 minutes. Serve hot with a scoop of vanilla ice cream on top.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E71) - from the TV FOOD NETWORK

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