Did anybody else ever watch Weebl and Bob? I think I wasted too much time on that site when I was in high school.
Anyway, that's what I made you. A Great. Big. HUGE apple pie.
If you've been following along, then you know all about the homemade pastry dough I showed you last week. This is incredible stuff when it comes to pastry!
So now it's time to get our bake on...
Traditional Deep Dish Apple Pie
- 2 large Cortland apples
- 6 medium Macintosh apples
- 2/3 cup dark brown sugar, packed
- A heaping 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 tbsp unbleached all-purpose flour
- 2/3 recipe Century-Old Nun's Pastry Dough (2 balls of dough)
- Position oven rack in bottom third of oven and pre heat the oven to 425*F.
- Peel, core, and slice the apples, then put them in a large bowl and combine with brown sugar, cinnamon, nutmeg and flour. Set aside.
- On a lightly floured surface, roll out the first ball of dough to a 12" circle about 1/8" thick. Transfer to a deep 9" or 10" pie plate. Place in the fridge while rolling out the second ball of pie dough that will form a lid.
- Remove the pie shell with the pastry from the refrigerator and pack with the apple filling; the filling can come up above the rim.
- Place the pastry lid over top of the filling, press the edges firmly together, then trim and crimp the edges using your forefinger and thumb.
- Make a few slits in the top for the air to escape while baking, and bake in the oven for 20 minutes.
- Reduce the temperature to 350*F and bake for a further 30 minutes, or until the pastry is a light golden brown.
Serve hot with some vanilla ice cream. Kawartha Dairy ice cream is some of the best! They use 100% Canadian fresh milk and cream.