Nope, no bunnies.
Today we do pie.
Not just pie but
BEST DAMN APPLE PIE ON THE PLANET
I concocted this recipe after watching a particular Throw Down with Bobby Flay on Food Network. It is probably eerily similar to the competitor’s pie (which they sell) so I don’t recommend trying to market it. Use it for personal enjoyment. Also before you question the use of the brown paper bag, let me say that it keeps the crust from becoming too brown while giving the fresh apples a chance to cook in the pie shell. Most people cook their apples first. This is better.
Apple Walnut Pie with a Sugar Cookie Crust
Ingredients (measurements are by volume):
3 Granny Smith apples
2 Braeburn apples
3/4 cup or 200 mL of light brown sugar
3/4 cup or 200 mL of granulated sugar
3/4 cup or 200 mL of chopped walnuts
2 handfuls of flour ( I don’t measure those)
Cinnamon and vanilla extract to taste (I don’t measure those either)
One deep dish pie crust (do not precook)
One roll of pre-made sugar cookie dough.
One large brown paper bag (the ones from the Walmart freezer section won’t work. Needs to be a full size grocery paper bag)
Preheat the oven to 375 degrees F or 190 degrees C
Peel and core apples ( I use a melon baller to core, saves much of the apples). Slice apples into fairly thin slices. Mix apples, sugars, flour, cinnamon, vanilla extract, and walnuts together in a bowl.
Let the mixture sit while you roll out cookie dough on a flat surface. I recommend rolling it into around an 1/8 inch 2.5 mm or (ish thickness). Slice long strips of cookie dough. They may break apart and that is ok. This isn’t a pretty pie. It is a yummy one. After slicing the strips out of the dough, take the time to mix the filling one more time. Scoop the filling into the pie shell. It will be heaping, but use all of it. Then take the strips and lay them in a checkerboard pattern leaving some vents in between the strips. Probably 1/2 in or 2 cm gaps will be enough. Make sure the strips reach to the edges of the pie. Press the dough into the edges and I recommend making a tiny little ledge of cookie dough around the whole edge of the pie. It helps keep some of the liquid filling from escaping. When the strips of cookie dough are all in place, put the pie inside the paper bag where none of the pie touches the bag from the inside with the bag stapled shut. Be sure to set it on a cookie sheet for ease of transfer in and out of the oven.
Place the pie on a low enough oven rack that the bag does not come into contact with the heating element. Bake the pie in the bag for 1 hour. Then pull the pie out of the oven and cut the top off the bag. Put the pie back in to lightly brown the crust for ten minutes.
Pull the pie out and enjoy hot or room temp.
Gratuitous food porn picture below the jump:
This picture is the first time I made one of these pies and I did not try and do the lattice work with the top crust. The method I used did not provide much in the way of vents but it was still delicious.