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Captain Lindsey House Deep-Dish Apple Walnut Pie

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Print Recipe

Ingredients:

................................................

Servings:	about scaling
Cook Time:	45 minutes
Prep Time:	50 minutes
Cook Method:	baked
Cook Temp:	varies
Nutrition Facts

Directions:

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More than 35 years ago, Captain Ellen
Barnes sampled a deep-dish apple pie at a
restaurant in the South, and was inspired
to create this pie. For 25 years she and her
husband, Ken, served it on the boat they
co-captained; she baked it in a woodburning
stove on board.

Note: The generous filling may bubble over the
sides, so bake the pie on a foil-lined baking sheet.

Filling
8 apples, preferably granny smith, peeled,
cored, and sliced (about 81/2 cups)
12/3 cups sugar
1 tbsp. lemon juice
11/2 tsp. cinnamon
1 tbsp. bourbon or scotch whisky
2 tbsp. unsalted butter, cut into 6 pieces
1/2 cup coarsely chopped walnuts

Crust
1 (.25-oz.) pkg. active dry yeast
1/4 cup warm water
1 egg, at room temperature
1/2 tsp. pure vanilla extract
2 cups flour
2 tbsp. sugar
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, chilled and
cut into 1/2-inch cubes

Glaze
4 tsp. heavy cream
1/2 cup confectionersf sugar
1/2 tsp. vanilla
1/2 tsp. lemon juice

1. Prepare filling. In an extra-large skillet,
combine apples, sugar, lemon juice, cinnamon,
and whiskey. Stir gently. Bring to a boil over
medium-high heat. Lower to a simmer and cook
for 1 to 2 minutes, until sugar is dissolved and
syrup begins to form. Watch carefully, making
sure apples don't get mushy. Remove from heat
and set aside.
2. Preheat oven to 400‹F. Spray a 9-inch
deep-dish pie pan with vegetable cooking
spray and line a baking sheet with foil.
3. Prepare crust. In a medium bowl, dissolve
yeast in warm water. When it starts to bubble,
add egg and vanilla. Whisk and set aside.
4. In a large bowl, combine flour, sugar,
and salt. Cut in chilled butter using a pastry
blender, two knives, or your fingers. Stir
in yeast mixture and mix with a wooden
spoon until dough comes together. Form
dough into 2 balls, one twice as large as
the other. Pat larger ball into prepared pan.
Spoon apple filling over crust. Dot with
butter pieces and sprinkle with walnuts.
5. Roll out second ball of dough between
two pieces of waxed paper sprinkled lightly
with flour. Place on top of filling and crimp
edges to form a seal. Cut 4 to 6 slashes in top
crust. Place pie onto prepared baking sheet.
6. Prepare glaze. Combine all glaze ingredients
and brush onto top crust. Bake pie at
400‹F for 10 minutes, then reduce heat to
375‹F and bake for an additional 40 to 45
minutes, until crust is golden brown. Let
pie rest for 30 minutes. Serve warm. Store
leftovers, wrapped, in fridge.

Recipe courtesy of Hannaford fresh magazine January-February 2009.

	8 ea	Granny smith apples
	1.79 cup	Sugar
	4 tsp	Fresh lemon juice
	1 1/2 tsp	Cinnamon, ground
	1 Tbs	Bourbon, 80 proof
	1 1/8 cup	Unsalted butter
	1/2 cup	Coarsely chopped walnuts
	1 ea	Yeast, dry active, package
	1/4 cup	Warm water
	1 ea	Egg
	1/2 tsp	Vanilla extract
	2 cup	Flour
	3/4 tsp	Salt
	4 tsp	Heavy cream
	1/2 cup	Confectioners` sugar

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