Recipe courtesy of Nick Malgieri
Maida's Big Apple Pie
- Level: Easy
- Yield: Makes a 12-inch free-form pie
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
Ingredients
1/2 stick unsalted butter
2 1/2 pounds Granny Smith apples, peeled, cored and sliced
2 1/2 pounds Golden Delicious apples, peeled, cored and sliced
1 cup sugar
1 teaspoon cinnamon
Egg Wash: 1 egg well beaten with a pinch of salt
Sugar for sprinkling the pie before baking
Equipment: One large, round pizza pan, 12 to 14 inches in diameter, buttered
Directions
- For the filling, melt the butter in a large pan with a cover. Add apples and sprinkle with the sugar and cinnamon. Cover pan and cook over medium heat for 5 minutes, until apples have exuded juices. Uncover and continue cooking, stirring occasionally, until apples are tender. About a third will have disintegrated, and the rest of the apple slices should remain intact. Cool the filling. May be made several days in advance and stored, covered, in the refrigerator.
- To form the pie, preheat the oven to 375 degrees and set a rack in the lowest level. Roll dough to about a 16-inch diameter and center on pan. Spoon filling into center of disk of dough and fold overhanging dough in toward center of pie. Brush the top of the folded-over dough with the egg wash and sprinkle with the sugar.
- Bake the pie about 40 minutes, until the dough is a deep golden color and the filling is bubbling. Cool slightly before serving. Or cool completely and reheat before serving