Deep-Dish Apple Pie

Recipe Ingredients

3 tablespoons	45ml	Butter
2 lbs	908g / 32oz	Granny smith apples - sliced
2 lbs	908g / 32oz	McIntosh apples - sliced
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	80g / 2.8oz	Light brown sugar
		One lemon - juice of
2 tablespoons	30ml	Flour
1		Nutmeg
1 teaspoon	5ml	Cinnamon
1 cup	237ml	Pecan pieces
4 oz	113g	Wisconsin sharp cheddar cheese - grated
8		Vanilla bean ice cream
		Pie Dough
2 cups	125g / 4.4oz	All-purpose flour
1		Salt
2 teaspoons	10ml	Sugar
3/4 cup	148g / 5.2oz	Solid vegetable shortening
3 tablespoons	45ml	Ice water - - (to 4 tbs)

Recipe Instructions

Preheat the oven to 350F.

In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture.

For the pie dough: In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. 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 1/8-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.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK

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