PAULA DEEN APPLE PIE MODIFIED

PAULA DEEN APPLE PIE MODIFIED image

Categories Apple

Yield 8 PEOPLE

Number Of Ingredients 21

Ingredients

For the Deep Dish Pie Crust:
6 cups all-purpose flour
2 cups butter-flavored solid shortening (recommended: Crisco)
1 tablespoon salt
3/4 cup cold water
For the Filling:
8 apples, preferably Golden Delicious or Granny Smith, peeled, quartered and thinly sliced*
1/4 cup all-purpose flour
3/4 cups sugar
1 teaspoon ground cinnamon
For the streusel:
1/4 cup (1 stick) butter, softened
1/2cup firmly packed brown sugar
1/2cup all-purpose flour
1/4 cup pecans
1 teaspoon ground cinnamon
1 Tbs. cornstarch
2 tablespoons butter
1/4 cup milk, less
2 tablespoons sugar
1 recipe Caramel Pecan Topping

Steps:

*The number of apples depends on the size of the pie. Preheat oven to 375 degrees F. For the Deep Dish Pie Crust: Cut flour into butter-flavored shortening. Add salt and stir in enough water to make stiff dough. Knead slightly together. Chill dough before using. Allow to soften at r Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan. For the filling: Combine apples, flour, sugar, and cinnamon and mix lightly with spatula. For the streusel: In a small bowl combine together butter, brown sugar, flour, pecans and cinnamon. Layer this mix every so often between apples. Arrange apples in concentric circles close together on top of pie crust . Press and firm apples and straighten. Mound high in dome shape. Add slices of apple to take away sharp edges (so as not to puncture the pie dough). Add slices of apples to top of pie to round off. Add 2 tablespoons of butter pats on top of pie. Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time. Cut extra crust with the back of a sharp knife. Re-crimp the edges and push towards the pie. Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar. Put 5 steam vents with a small knife in upper part of the pie. Do not vent at the top as it will cause the pie to split open as it bakes. Bake between 350 to 375 degrees F for 75 to 90 minutes