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Gigi's Deep Dish Apple Pie

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La Belle Cuisine

Gigi's Deep-Dish Apple Pie

Crust:
2 1/2 cups flour
3/4 cup (1 1/2 sticks) cold butter
2 egg yolks, lightly beaten
6 tablespoons apple juice
1 tablespoon lemon juice

Filling:
6 large tart apples
1 cup sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of salt
3/4 cup golden raisins tossed
with 1 tablespoon flour
[Why not soak these raisins in
some apple brandy or rum for
a spell, drain well, and then
toss with the flour?]

Make the pastry: In a bowl sift together flour and salt. Cut in the butter
until mixture resembles coarse meal. In a small bowl whisk together egg yolks, apple juice and lemon juice. Gradually work the egg yolk mixture
into the flour until the dough just holds together. Divide the dough in half
and roll out one half on a lightly floured surface. Press the pastry onto the
bottom and sides of a 10-inch deep pie dish. Chill the pie shell and the
remaining pastry.
Make the filling: Peel and core the apples and slice them thinly. Mix together the sugar, flour, cinnamon, nutmeg and salt. Toss the raisins
with flour. In the prepared pie shell arrange alternate layers of apples,
sugar-spice mixture and raisins. Cover top with the remaining pastry,
thinly rolled. Slash top in several places and seal the edges of the pie.
Bake at 350degrees F. 60 to 70 minutes. Cool the pie thoroughly on a
rack.
If desired, the pie can be glazed with 1 1/2 cups sifted powdered
sugar mixed to a smooth paste with 2 tablespoons lemon juice.

Note: This pie is delicious as is, but I felt the need to add lemon juice
and butter when layering the apples, etc. A good variation would be to
add liqueur or apple brandy or perhaps walnuts, hazelnuts or almonds.

Featured Archive Recipes:
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Wolfgang Puck's Christmas Apple Pie
Amish Apple-Pecan Crumb Pie
Gigi's Cinnamon Crunch Apple Pie
Mary Margaret's Dutch Apple Pie
Sister's Day Apple Pie
Bavarian Apple Tart
Rhineland Apple Tart

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