Recipes : Paula Deen Savannah High Apple Pie : Food Network

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Paula Deen Savannah High Apple Pie
Recipe courtesy of The Blue Owl

Ingredients
For the Deep Dish Pie Crust:
6 cups all-purpose flour
2 cups butter-flavored solid shortening (recommended: Crisco)
1 tablespoon salt
3/4 cup cold water

For the Filling:
24 apples, preferably Golden Delicious or Granny Smith, peeled, quartered and
thinly sliced*
3/4 cup all-purpose flour
1 1/2 cups sugar

1 tablespoon ground cinnamon

For the streusel:
1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup pecans
1 teaspoon ground cinnamon

4 tablespoons butter
1/4 cup milk
4 tablespoons sugar

1 recipe Caramel Pecan Topping, recipe follows

Directions
*The number of apples depends on the size of the
pie.

Preheat oven to 375 degrees F.

Ingredients
For the Deep Dish Pie Crust:

Directions
Cut flour into butter-flavored shortening. Add salt
and stir in enough water to make stiff dough. Knead slightly together. Chill dough
before using.

Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan.

Ingredients
For the filling:

Directions
Combine apples, flour, sugar, and cinnamon and mix
lightly with spatula.

Ingredients
For the streusel:

Directions

In a small bowl combine together butter, brown sugar,
flour, pecans and cinnamon. Layer this mix every so often between apples.

Using stainless bowl, begin layering apples slice by slice, slightly overlapping
starting at the outside circle of the bowl and working towards the center. Push
firmly as the layers build. Round off top layer of apple slices when you reach the
top. Put a single layer of sliced apples in the bottom crust.

Take the pie pan with the bottom crust in left hand and the stainless bowl of
sliced apples in right hand and invert. Put finger tips under edge of bowl to
release the air and gently lift off. Press and firm apples and straighten. Add
slices of apple to take away sharp edges (so as not to puncture the pie dough).
Add slices of apples to top of pie to round off.

Add 4 tablespoons of butter pats on top of pie.

Roll out top crust using remaining pie dough. Gently place top crust over the
mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out
on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time.
Cut extra crust with the back of a sharp knife. Re-crimp the edges and push
towards the pie.

Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to
evenly spread your sugar.

Put 5 steam vents with a small knife towards the upper part of the pie. Do not
vent at the top as it will cause the pie to split open as it bakes.

Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30 minutes or
until crust is golden brown.

Let cool for at least 1 hour.

Spread warm Caramel Pecan Topping on top of crust beginning at the base of the pie
above the fluting and working towards the top.

Ingredients
Serving suggestions:

Directions
Drizzle caramel pecan topping with semisweet

chocolate, milk chocolate, and white chocolate.

Cook's Note: To add candied pecans to pie recipe, use 2 cups of candied pecans, 1
cup towards the bottom, 1/2 cup towards the middle, and 1/4 cup towards the
top.

Ingredients
Caramel Pecan Topping:
2 (12-ounce) cups melted caramel
3 tablespoons evaporated milk
1 1/2 cup chopped pecan pieces

Directions
Melt caramels completely in microwave. Add evaporated

milk and stir until smooth consistency. Add chopped pecans and stir. Spread over
pie starting at base and working in.

Yield: topping for 1 pie