Super Apple Pie

Alton Brown

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Apple of My Pie

Picture of Super Apple Pie Recipe 1 Video | Photo: Super Apple Pie Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 192 Reviews
Total Time:
7 hr 45 min
Prep
1 hr 0 min
Inactive
6 hr 0 min
Cook
45 min
Yield:
10 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

For the crust:

  • 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

For the filling:

  • 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

Directions

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.

**If you're using an electric oven with coils on the bottom of the oven, place the pie on the sheet pan on the lowest rack over the coils, NOT directly on top of them.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 192 reviews

  • on May 21, 2012

    Flag

    I think I know why this pie is called "Super" Apple. Because it's exploding with apple flavor throughout the entire pie!

    Apple-fying the crust made the flavor out of this world! We don't consume alcohol, so we used a good local apple cider. Can't imagine apple pie without this trick now.

    The jelly and liquid reduction added even more apple flavor. Some say the glaze burns, so add it halfway. Grains of Paradise [found em at Whole Foods] were interesting, good for the gourmet crowd, but cinnamon works, too, for a traditional pie. Tapioca flour has a good, natural mouth feel. Sugar is a bit low, try increasing to 1/3 cup if you like it sweet.

    Pie bird is neat, which I found at Bed Bath for $2, felt nice and retro. (: Tart pan is brilliant, all our pies are made with it now. Clean pie slices and wows the crowd every time.

    All in all, definitely SUPER Apple Pie that is so worth the extra effort. Thanks AB!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 23, 2012

    Flag

    This is some fine pie. But if you really want it to kill, try orange marmalade rather than apple jelly. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 02, 2012

    Flag

    Lol, this pie was HUGE!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Crunch Top Apple Pie

Crunch Top Apple Pie

By: Paula Deen
Rated 5 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.