| Level: | Intermediate |
| Total: | 2 hr 12 min |
| Prep: | 1 hr |
| Inactive: | 30 min |
| Cook: | 42 min |
| Yield: | 6 (5-inch) pies |
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1 cup (2 sticks) unsalted butter, very cold, cut into 16 pieces
- 1/4 cup lard, very cold, cut into 4 pieces
- 8 to 12 tablespoons ice water
- 4 tablespoons unsalted butter
- 4 tablespoons light brown muscavado sugar
- 1/4 cup Calvados
- 3 Granny smith apples, peeled, cored and cut into 1/2-inch dice
- 3 Golden Delicious apples, peeled, cored and cut into 1/2-inch dice
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 quart peanut or canola oil
- Chilled dough circles
- Apple filling
- 1 cup sugar mixed with 2 tablespoons ground cinnamon
Instructions
- Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout.
- Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using.
- On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.
- Melt the butter in a large saute pan over high heat. Add the brown sugar and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the Calvados and cook for 1 minute.
- Add the apples and cook for 5 minutes, stirring occasionally. Add the lemon juice, cinnamon and ginger and cook until the apples are caramelized and just cooked through, about 10 minutes longer. Scrape into a shallow bowl or onto a baking sheet and let cool to room temperature.
- Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling. Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork. Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes.
- Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer. Fry the pies, 2 at a time until golden brown, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Let drain for 10 seconds then toss with the cinnamon sugar. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 944 |
| Total Fat | 58 g |
| Saturated Fat | 15 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 18 g |
| Sugar | 27 g |
| Protein | 8 g |
| Cholesterol | 47 mg |
| Sodium | 637 mg |
Reviews
Calvados is cognac.
what the heck is calvados? if you are going to have recipes that dont use common ingredients/terms. Then please explain the unusual ingredients. I shouldnt have to do a 2nd search just to understand the ingredient list.
looks great knows it tastes great :
First of all, two attempts of melting the butter on HIGH heat and adding the brown sugar – burnt both times. Five minutes much too long. I melt the butter on medium heat and added the brown sugar and cooked for only about 2 minutes, then added the brandy. I did exactly as recipe directed and the dough fell apart in the fryer. I think the dough is probably better for baking rather than frying. Wasted the better part of an afternoon, not to mention the ingredients.
Oh, I forgot that I didn’t have the brandy either, so while cooking the apples I added a bit of white grape juice instead. The apples still tasted fantastic.
My goodness!! We just made these tonight and they are absolutely ridiculously delicious!! All I can say is, if you want to try these, follow the directions EXACTLY, (regarding the crust- comments regarding choice of apple are up to your taste) and you will have quite a treat on your hands!
First of all, let me say that the recipe sounds great. i never saw the episode this was on. i did watch the 4 minute video on here, but it really didn’t show much. My wife found the recipe and asked if i would try to make. i looked it over, and the dough recipe didn’t seem too different than Alton Brown’s “super apple pie” recipe, so, since i have made several of those pies, and they all were great, i thought” i’ll use his dough recipe since i have it down”…BIG mistake. While that pie crust works for a baked pie, it is very stiff and does not fold well, nor does it hold together very well in the boiling oil. Only 3 of the 6 pies came close to looking like Mr. Flay’s. the other 3 just fell apart.next time i will try the dough directions as they are given on here.
the next mistake i made was using my deep fryer with used oil in it. it had only been used once, but i cooked spicy chicken tenders in it, and there was definately some of that hot flavor on the crust, plus bits of the breading, and now i’m going to have to thoroughly clean my fryer as i’m sure it now has a strong cinnamon flavor to it, so use clean oil…in a different pan! Also, the filling mix is enough to make 20 pies, so i am freezing the left overs and will try to make it bobby’s way next time. i did eat one of the pies i made, and it’s not bad, it’s just not that good either. i’ll post an update when i make these correctly.
the next mistake i made was using my deep fryer with used oil in it. it had only been used once, but i cooked spicy chicken tenders in it, and there was definately some of that hot flavor on the crust, plus bits of the breading, and now i’m going to have to thoroughly clean my fryer as i’m sure it now has a strong cinnamon flavor to it, so use clean oil…in a different pan! Also, the filling mix is enough to make 20 pies, so i am freezing the left overs and will try to make it bobby’s way next time. i did eat one of the pies i made, and it’s not bad, it’s just not that good either. i’ll post an update when i make these correctly.
anyone have suggestions as to the top crust? I watched the Throw Down & LOVE EF’s apple pie. The “farmers” show lard in bottom crust, butter in top. And what about the “special” flour they talk about for the top crust … cake flour maybe? Has anyone tried a cake flour sugar cookie recipe for the top crust? I’m gonna give it a go, but would like some help.
i love this apple pie, everyone else who didnt probabby didnt make it right try again becuse this pie is great
The dough was horrible, not only did it fall apart, but it had no flavor .We wasted about a quart of good oil. and the dough melted in the pan!!!!! THIS IS THE WORST RECIPE I HAVE EVER HAD! the ONLY good thing was the apples, and the sause