Prep 0 mins
Cook 1 hr
An award winning recipe by Ron Dube as shown on the Martha Stewart show. The instructions look long but only because I've separated each step for easier reading.
For the Crust
- 2 cups all-purpose flour, plus more for coating and pie plate
- 1⁄2 cup whole wheat flour, preferably stone ground
- 1⁄4 cup sugar, plus more for sprinkling
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 pinch mace
- 1 3⁄4 cups unsalted butter, plus more for pie plate
- 1⁄4 cup brandy, chilled
- 1 tablespoon pure vanilla extract
- 1 large egg
- red food coloring
For the Filling
- 3⁄4 cup sugar
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄4 cup unbleached all-purpose flour
- 1 1⁄2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon freshly ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon allspice
- 1 pinch mace
- 10 granny smith apples, peeled, cored, and thinly sliced
- 1⁄4 cup brandy
- 1 tablespoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces, plus more for pie plate
- 1 large egg yolk, beaten
- Make the crust:
- In a large bowl, sift together flours, sugar, salt, baking powder, and mace.
- Cut in butter with a pastry blender until pea-sized clumps form.
- In a small bowl, whisk together brandy, vanilla, and whole egg. Pour into flour mixture and blend with a fork until mixture is moist and holds together.
- Turn the dough out onto a work surface. Divide in two.
- Sprinkle with just enough flour and sugar to coat.
- Place each half on a sheet of plastic wrap.
- Flatten and form two discs.
- Wrap, and refrigerate at least 1 hour before using.
- Make the filling:
- In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside.
- Place apples in another large bowl.
- In a small bowl, mix together brandy and vanilla; pour over apples.
- Add 3/4 of the flour mixture to the apples; toss to combine.
- Preheat the oven to 400°.
- Butter and flour a 12-inch pie plate; set aside.
- Place two large sheets of plastic wrap on top of one another on a work surface.
- Sprinkle with enough flour and sugar to lightly coat.
- Place 1 disc of dough on plastic wrap, and lightly sprinkle with flour and sugar.
- Cover dough with 2 large pieces plastic wrap.
- Roll out dough between plastic wrap to a 14-inch circle.
- Peel off top layers of plastic wrap and flip dough over into prepared pie plate.
- Carefully peel off remaining layers of plastic wrap.
- Using scissors or a sharp paring knife, trim edges to 1 inch. Reserve trimmings.
- Sprinkle reserved flour mixture into pastry-lined pie plate.
- Fill with apple mixture, mounding in the center; dot with butter.
- Roll out second disc of dough between plastic wrap following the same process as above.
- Lay over apples.
- Cut vents into top crust.
- Trim edges to 1 inch and seal crimping edges with thumb and forefinger.
- Divide beaten egg yolk in half.
- Add enough red food coloring to half the yolk to create desired shade of red; set remaining yolk aside.
- Gather reserved pastry trimmings together and roll 1/8-inch thick; brush with colored yolk.
- Cut out into leaf shapes.
- Brush top of pie with reserved egg yolk and attach decorative shapes.
- Sprinkle with sugar.
- Place pie on a baking sheet.
- This will catch any juices that may overflow during baking.
- Loosely cover pie with parchment-lined aluminum foil.
- Transfer pie to oven and bake for about 1 hour.
- Reduce temperature to 375° and continue baking for another hour.
- During the last 10 minutes of baking, remove foil so that the pie has a nice golden color.
- Serve pie warm.
Two hours of cooking can't be right!! I followed directions and pie was burnt to a crisp. One hour would have been enough. It looked good but I wanted to follow recipe. Consequently burnt pie! Very disappointed. Next time I will only cook for an hour!
very flavorful pie. worth the effort. i actually made it in a 12 inch cast iron skillet, as i didn't have a 12 inch pie plate and it turned out fine.