| Level: | Intermediate |
| Total: | 7 hr 45 min |
| Prep: | 1 hr |
| Inactive: | 6 hr |
| Cook: | 45 min |
| Yield: | 10 servings |
Ingredients
- 6 ounces unsalted butter, cut into 1/2-inch pieces
- 2 ounces vegetable shortening, cut into 1/2-inch pieces
- 5 to 7 tablespoons applejack
- 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
- 1 teaspoon table salt
- 1 tablespoon granulated sugar
- 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
- 1/2 cup sugar, divided
- 3 tablespoons tapioca flour
- 2 tablespoons apple jelly
- 1 tablespoon apple cider
- 2 teaspoons freshly squeezed lime juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground grains of paradise
Instructions
- For the crust:
- Place the butter, shortening and applejack into the refrigerator for 1 hour.
- In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
- Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
- For the filling:
- Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
- Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
- For assembling and baking the pie:
- Preheat oven to 425 degrees F.
- Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
- Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 464 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 4 g |
| Cholesterol | 37 mg |
| Sodium | 287 mg |
Reviews
I made this pie for Christmas Day a few years ago for a large extended family. Not ever making it before, I was a bit nervous about how it would turn out and how it would taste. Well, as I cut into the pie and began plating it, I was thinking that there would be plenty of pie left for me to try since it was so big. Think again! It was all gone!!! My husband saved me a bit of his portion to taste and it was the best apple pie I have ever made or eaten! It’s worth buying the pan that is required. I was told that it didn’t even need the vanilla ice cream that I served along side of it. Yes, it takes a long time to make and lots of pans and bowls, but, my friends, it’s worth every mouthful! Alton Brown is a fantastic cook and this recipe is so very good. Be sure to save yourself a piece!
Made this for Thanksgiving last year, and making it again this year. Hands down the most delicious apple pie I have ever had — and no goop. Just lots of delicious appley goodness with a little je ne sais quoi from the Grains of Paradise. Definitely try this.
I have an electric oven so I need to use the bottom rack. I put a baking stone on the rack to simulate an oven bottom. It worked I guess, but I have nothing to compare it to.
This was my first time making this pie. I made it for Thanksgiving. It was time consuming but it was worth it. I did have trouble trying to find one of the ingredients that was graines of Paradise. So I looked for a substitute. It called for cardamom and fresh black pepper half a teaspoon a piece.
I actually did make my own pie shells . The pie turned out great! I will be making this again this weekend.
I actually did make my own pie shells . The pie turned out great! I will be making this again this weekend.
Made a few of these now. Only food people can seem to tell it’s not the traditional apple pie recipe, say it’s it’s among the best they’ve had and ask what I used for spices. If you’re not making Altons crust use a regular pie plate. Store bought crusts wont make it up the sides of the average sized 9” tart pan. Will have to go with a 7” small or smaller tart pan if you do. If you try to roll the store crust out larger the crust will be to thin and the Apple mixture will seep through the thin crust. Also it seems small but a rounded 1/4 teaspoon of seeds of paradise is more than plenty to get the flavor without the slight spicy heat it can ad. Used a 1/2 teaspoon the first time I tried and almost tasted like I gave the pie a small pinch of red pepper. Apple reduced glaze will turn the top crust far to dark for most. I don’t put it on until I move it up from the floor of oven.
Nothing this tasty can be made quickly. It takes 1.5 hrs between crust and apple prep. But oh the dividends! Grains of paradise is not available without ordering so I replaced with equal parts of pepper, ginger and cardamom and was just fine. The crust… is AMAZING!! I had to buy a $20 bottle of AppleJack at the liquor store to make it and we don’t drink so…will have to make more of this amazing pie!! Note: my parchment paper also started burning at about 14min of sitting on oven floor so I had to move the pie to lowest rack of oven and let it finish out the total cook time. Others have noted their upper crusts are burning. I have a convection oven so that may be the difference. Mine did not burn. I also put an egg white wash on the top of mine and put the apple reduction drizzle over apples before laying the top on. Also, convection ovens need about 15% less cooking time so my total time in the oven was 45-46minutes. Apples were perfect. Crust was perfect. EVERYTHING was great. SOOOO good. Waiting for the pie to cool down was the hardest part!! Ha!
With my first attempt, my parchment paper immediately began to burn to a crisp when on the bottom of the oven, even in a pan. I immediately took it all out and placed it on the bottom shelf. About 20 minutes in, my top crust began to burn. I scraped it and let the pie continue. The crust texture itself seemed very good and the inside mixture seemed okay. I did add a little pecan whiskey and cinnamon, as it seemed bland. I’m willing to try this again tomorrow, as Alton rarely lets me down, but I’m not sure how it will be.
Excellent recipe, I’ve made it a couple dozen times at this point. unlike some others I do like the interplay of multiple apple types particularly what it does for the texture. The only change I make is a few grinds of fresh nutmeg. I tried just the grains of paradise a couple times, but I really like the little extra from the nutmeg.
I’ve had trial and error through fault of my own, but this recipe is so good that even with my hiccups my family has still loved it. Sourcing ingredients was trickier with this one but I would say worth the trouble, Alton is a genius!
Excellent pie but lots of work. However, my love affair with Alton goes back to his motorcycle road trip days and for me it’s all about learning techniques not just recipes. I like knowing the how and why and Alton always delivers. Also that deep dish pan makes crusts beautiful, serving easier and has been used a lot for other recipes I would have never thought to use it for were it not for this recipe.