Prep 1 hr
Cook 1 hr
7 # Apple Pie Developed by Chef Vincent Visceglia and Long Neck Goose Bakery Bake at 350 degrees 1 hour
- 14 granny smith apples, 80 ct
- 9 tablespoons butter
- 6 tablespoons brandy (Calvados)
- 3 cups sugar
- 3⁄4 cup heavy cream
- 1 1⁄2 vanilla beans, Madagascar preferably
- 25 ounces bread flour
- 1 lb cold unsalted butter
- 5 ounces cold vegetable shortening
- 1 tablespoon salt
- 2⁄3 cup ice water
- Peel and core the apples; slice thin.
- Heat up large saute pan medium heat.
- Split batches of 3rds.
- Place 1/3 of vanilla bean scraping seeds and 1/3 of the butter in hot pan let cook to start the flow of aroma and light brown do not burn.
- Add 1/3 of the apples and sugar let it begin to caramelize before tossing and be paitient to not burn the ingredients.
- Add 1/3 of the calvadose, let cook for 3 minutes.
- Then add heavy cream and let cook another 5 minutes. Keep pan moving to make sure apples caramelize as evenly as possible.
- Repeat this 2 more times and put apples aside to cook in it's juices.
- Crust: Place bread flour and salt in mixing bowl. Cut in butter and shortning like fine peas. Make center in the bowl and add ice water and mix by hand to combine. There should be pieces of butter and shortening visible when you make it into a ball to keep this crust as flakey as it can be. Do not over knead. Dough should weigh aproximately 3.2 pounds. Wrap in 2 round, slightly patted down disks. Refrigerate for 20 minutes or longer. When rolling dough, place between 2 sheets of plastic wrap and very little flour and roll carefully. It is not easy to handle due to the butter and shortening content, but it is well worth the time. It is enough for one large deep dish pie. If you choose a thiner crust, you can make two 9-inch pies.
- This pie is not a typical pie recipe and it is such a heart warming and buttery pie. It holds together without collapsing even if you cut it hot. This is realistically a 7 # apple pie.