Nick Malgieri's friend and mentor Maida Heatter told him about making an apple dessert like this years ago. It is a fast, easy way to make a large pie for a crowd -- perfect for Thanksgiving or just about any time you want a good, old-fashioned apple pie.
The filling uses 2 varieties of apples: Granny Smiths are firm and will hold their shape, while the Golden Delicious will disintegrate somewhat, binding the apple slices in a chunky applesauce. If desired, serve with a little sweetened whipped cream.
Make Ahead: The dough can be refrigerated in plastic wrap for several days before baking. The filling can be prepared 3 days in advance, covered and refrigerated. Bake the pie up to 2 days in advance, cover loosely after it cools and store at room temperature. Reheat at 375 degrees for 10 minutes; cool slightly before serving. Wrap leftovers in plastic wrap and store at room temperature.
Yield: Makes one 12-inch pie (about 16 servings)
- For the crust
- 3 cups flour (spoon flour into dry-measure cup and level off), plus more for dusting
- 1 teaspoon salt, plus more for the egg wash
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 3/4 pound (3 sticks) cold unsalted butter, cut into 12 pieces, plus more for the pan
- 2 large eggs, plus 1 egg beaten with a pinch of salt, for brushing
- 1/4 cup cold water
- For the filling
- 4 tablespoons (1/2 stick) unsalted butter
- 2 1/2 pounds (about 5 apples) Granny Smith or other tart apples, peeled, halved, cored and each half cut into 6 or 8 wedges
- 2 1/2 pounds (about 5 apples) Golden Delicious apples, peeled, halved, cored and each half cut into 6 to 8 wedges
- 1 cup sugar, plus more for sprinkling
- 1 teaspoon ground cinnamon
Lightly grease a 12- to---inch round pizza pan with butter and set aside.
For the crust: Combine the flour, salt, sugar and baking powder in the bowl of a food processor. Add the butter and pulse about 20 times until a coarse mixture with pea-size pieces forms. Add the 2 eggs and water and pulse until the dough just begins to form a ball. Transfer to a lightly floured work surface and use your hands to press the dough into a disk about 1/2 inch thick (it will be slightly wet). Wrap the dough in plastic wrap and refrigerate it while you make the filling, or for up to several days. Let sit for 5 minutes at room temperature before rolling out.
For the filling: Melt the butter in a wide saute pan over medium heat. Add the apple wedges and sprinkle them with the sugar and cinnamon. Cover and cook for 5 to 7 minutes or until the apples have exuded their juices. Uncover and cook, stirring occasionally, for about 15 minutes, until the apples are tender. (About a third of the wedges will have disintegrated; the rest should remain intact.) Remove from the heat and let cool. (At this point, the apples may be cooled, covered and stored in the refrigerator until ready to use.)
When ready to bake, position an oven rack at the lowest level in the oven and preheat to 375 degrees. Roll out the dough to form a disk about 16 inches in diameter and center it on the prepared pizza pan. Using a slotted spoon, transfer the cooled apple filling into the center of the dough, leaving the juices behind, and spreading it evenly to within 1/2 inch of the edge of the pan. Fold the overhanging dough (all around) toward the center of the pie (about 4 to 5 inches of fruit in the center will be showing). Brush the top of the folded-over dough with the beaten egg and sprinkle generously with sugar. Bake for 50 to 60 minutes, until the dough is golden brown and the filling is bubbling. Transfer to a wire rack to cool. To serve, slide the pie onto a large platter or cutting board and cut into wedges.
From pastry chef-instructor and cookbook author Nick Malgieri.
Tested by Mary Pat Flaherty.
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