This pie, which is prepared in a rectangular baking dish, serves more people
than a standard round pie, so it’s great when you’re serving a crowd. To create
decorative cutouts, prepare a second batch of dough using half the amount of
ingredients specified here. Roll out the dough and make cutouts according to the
package instructions for the piecrust cutters.
Ingredients:
For the dough:
2 1/2 cups all-purpose flour
2 Tbs. granulated sugar
1 tsp. salt
16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
6 to 8 Tbs. (90 to 125ml) ice water
For the filling:
3 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
3 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 cup cornstarch
3 Tbs. bourbon
2 Tbs. vanilla extract
For the streusel:
2/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 Tbs. ground cinnamon
1/2 tsp. salt
2/3 cup roughly chopped pecans
7 Tbs. cold unsalted butter, diced
Directions:
To make the dough, in a food processor, pulse together the flour, granulated
sugar and salt until combined, about 5 pulses. Add the butter and process until
the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water
and pulse 2 or 3 times. The dough should hold together when squeezed with your
fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a
time, pulsing twice after each addition. Turn the dough out onto a work surface
and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2
hours or up to overnight.
On a lightly floured work surface, roll out the
dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in
half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into
the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang,
and fold in the excess dough so it extends just beyond the rim of the dish.
Refrigerate the pie shell for 30 minutes.
Position a rack in the lower
third of an oven and preheat to 375°F.
Meanwhile, make the filling: In a
large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon,
salt, nutmeg, cornstarch, bourbon and vanilla until well combined.
To
make the streusel, in a bowl, stir together the flour, granulated sugar, brown
sugar, cinnamon, salt and pecans. Add the butter and work it in with your
fingers, pinching to form pea-size pieces.
Pour the apple mixture into
the pie shell and sprinkle the streusel on top. Decorate the pie as desired with
decorative cutouts. Bake until the streusel is golden brown and the apples are
tender, about 1 hour and 45 minutes; if the top of the pie has browned after 1
hour, tent it loosely with aluminum foil. Transfer the pie to a wire rack and
let cool for at least 2 hours before serving. Serves 12 to 14.
Williams-Sonoma Kitchen
