Have you ever been completely consumed with something? I have quite a few times. Usually over things I've eaten and just can't get out of my head. Almost two years ago I had a pie that blew my mind. I was up at my family's cabin in Wisconsin. They had purchased a local apple pie from Elegant Farmer to have as dessert one night. Apparently there's a cult following around these pies and for good reason. WHAT DO THEY PUT IN THESE PIES?! Crack. It has to be crack. Ok, it's not crack but I've seriously never had a pie like this before in my life.
Ingredients:
9 bottom crust (frozen, store bought or homemade)
top "crust":
2 c. flour
1 c. butter, softened
1 c. sugar
pinch salt
filling:
4 c. granny smith apples, peeled & sliced (about 4-5 apples)
4 c .honeycrisp apples, peeled & sliced (about 4-5 apples)
5 c. sugar
3 TBSP flour
2 TBSP lemon juice
1 tsp cinnamon
2 tsp vanilla extract
pinch salt
Preheat oven to 400 F. In the meantime, start by assembling your top crust. Combine all ingredients into a mixer with the paddle attachment. If you don't have a stand mixer, you can do this with electric beaters. Give the mixture a few minutes to come together. At first it will look a bit dry but after about 2 minutes in the mixer.
I like to use an apple slicer peeler corer but if you don't have one a peeler and knife will work just fine. I like to slice the apples about thick and halve the slices so you have long, stackable slices. I find it gives the best texture when eating the pie. Cut your apples however you prefer, really it's all about preference. Once the apples are sliced, add the remaining filling ingredients. Stir to combine and let sit about 5 minutes.
Grab your bottom pie crust. It really doesn't matter if you use your favorite recipe, a frozen or fresh store bought version. The hero of this pie is the top crust. Pour your apple mixture in the bottom of the pie shell and spread into an even layer. It should be heaping over the top. Grab about half of the top crust mixture and work it with your hands to flatten it out a bit. Place on top of the pie and do the same with the other half of the dough. Spread it around with your hands so that you completely cover the apples and bottom crust. It's really easy to manipulate the top crust mixture. Just pull it, spread it around. It's not something you have to be gentle with so don't be scared.
Place pie in a large brown paper bag. Fold the opening closed. If you can't get it to stay down, feel free to staple it shut. I find that just folding it a few times and tucking it in the bottom works just fine. Place on a large baking sheet and put in a 400' F oven for 1 hour 20 minutes. Make sure the bag isn't touching the sides of the oven. Once the pie is done baking, pull it out of the oven and immediately cut open the top of the bag. Be careful not to burn yourself on the steam as you do this. I usually take a paring knife and cut a circle shape at the top and rip it away from the pie. Let it come to room temperature and then place in the fridge until ready to eat.
I find this pie is good warm but it's excellent chilled. By refrigerating the pie, the top crust gets extra hard and crunchy which is what makes this recipe so unique. To make a 7' pie cut the ingredients in half.
improv style:
i call for a combo of granny smith & honeycrisp apples but i've made this with a different variety. use what you have on hand or what's available in your grocery store. stay clear from apples that don't bake well like red & golden delicious. stick to a firmer, more tart apple.
sometimes i like to add salted bourbon caramel sauce in the filling. i highly recommend trying that sometime too! start with. and see how it turns out. you can always drizzle extra over the top. or try adding in 1-2 TBSP bourbon to the apple filling. bourbon just makes everything taste better, amiright?!
