Servings: 10
Preheat: 350
Prep Time:
Source: Carol
This is Alfred Sulzberger’s recipe for deep dish apple pie. The recipe is written out as a list of ingredients on a stained and faded 3 x 5 index card at the bottom of which is printed “good luck”. The pie dough portion of this recipe is more like a not very sweet cookie than traditional pie dough.
Ingredients:
For the crust:
½ lb butter softened
1 egg yolk
pinch of salt
2 tsp rum
6 tsp sugar
3 cups flour
For the filling
5-6 apples
3 tsp sugar
1/2 tsp cinnamon
Directions:
Place the softened butter in the bowl of a mixer with the paddle attachment. Cream the butter and add the sugar and rum. Add the flour and turn the mixer on to low. Mix till just combined. Turn the dough out onto a piece wax paper and divide into two pieces. Wrap each piece in wax paper and refrigerate while you prepare the filling.
Peel, core and slice the apples. Combine with the sugar and cinnamon.
Preheat the oven to 350. Butter a round pyrex baking dish. Take one of the dough pieces out of the fridge and break off pieces of dough and press them into the baking dish to form the bottom crust. Fill with the apple mixture. Place the second dough piece between two pieces of wax paper. Roll the dough out to form the top crust. Cover the top of the pyrex dish with the second dough piece and use your fingers to push the edges down until they are pressed into the bottom crust. Cut some decorative slits in the top crust to let steam escape. Bake the pie for about an hour. The crust should be a deep golden brown and the filling should be thick and bubbling.