Maida's Big Apple Pie

Name: Maida's Big Apple Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: 4 tablespoons unsalted butter; 2 pounds (1 kg) Granny Smith or other tart apples (peeled, halved, cored, and each half cut into 6 wedges); 2 pounds (1 kg) Golden Delicious apples (peeled, halved, cored, and each half cut into 6 wedges); 1 cup sugar; 1/3 cup light brown sugar (firmly packed); 1 teaspoon ground cinnamon; 1 double batch Rich Pie Dough (page 128); 1 large egg (well beaten with a pinch of salt); Sugar (for sprinkling on the pie before baking); 1 pizza pan (12 to 14 inches (30 to 35 cm) in diameter, buttered)

A large apple pie ideal for gatherings, with a filling made from two varieties of apples for a rich flavor and texture. Simple and quick to prepare.

1h 25m

Easy

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Ingredients

unsalted butter 4 tablespoons

Granny Smith or other tart apples (peeled, halved, cored, and each half cut into 6 wedges) 2 pounds (1 kg)

Golden Delicious apples (peeled, halved, cored, and each half cut into 6 wedges) 2 pounds (1 kg)

sugar 1 cup

light brown sugar (firmly packed) 1/3 cup

ground cinnamon 1 teaspoon

Rich Pie Dough (page 128) 1 double batch

large egg (well beaten with a pinch of salt) 1

Sugar (for sprinkling on the pie before baking)

pizza pan (12 to 14 inches (30 to 35 cm) in diameter, buttered) 1

Instructions

Step 1

Make the filling: Melt the butter in an enameled cast-iron Dutch oven or other large pot with a lid. Add the apples and sprinkle with the sugar and cinnamon. Cover and cook over medium heat for 5 minutes, until the apples release their juices. Uncover and continue cooking, stirring occasionally, until the apples are soft. About 1/3 of the apples will break down; the remaining apple slices should stay intact. Cool the filling. The filling can be made a few days in advance and refrigerated.

Step 2

Place the rack on the lowest level of the oven and preheat to 375°F (190°C).

Step 3

Roll the Rich Pie Dough into a circle about 16 inches (40 cm) in diameter and center it on the pizza pan. Mound the filling in the center, leaving a 2-1/2 inch (6 cm) border of dough uncovered. Fold the uncovered border of dough toward the center, leaving an opening in the middle. Brush the folded dough with the egg wash and sprinkle with sugar.