Jane’s Five Pound Apple Pie Recipe

Instructions

1. Filling:
2. Use a microplanar to zest 1/4 tsp into a large high sided pan - I like to use a Dutch Oven as it makes it easier to stir without anything being pushed out of the pan. Do not heat the skillet/dutch oven yet
3. Add the juice from half the lemon (no more than 2 Tbsp or the lemon flavor will be overwhelming). The juice is just to keep the apples from turning brown once you start peeling/cutting
4. Peel the apples, core the apples into 1/8" slices. I have a GREAT corer from Sur La Table which is great as then all the slices are just about the same size! Peel/slice and place in the pan with the juice - I cut one or two at a time and place in the pan and stir just a bit to keep from turning brown.
5. After all apples are peeled/cored and sliced, turn heat to medium
6. Add 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/3 cup flour, 1/2 tsp kosher salt, 2 tsp cinnamon, 1/2 tsp cardamon, stir in gently as to not break up the apples
7. Mix until no flour is seen and everything is coated and mixed in well. Cover. Cook for 25 minutes or so - stirring every few minutes. I have had to add some water in at times as you don't want them to burn. Keep scraping that yummy caramel off the bottom of the skillet each time you stir, and always replace the lid. Cook until the apples are soft to your liking. The first time I made this the heat wasn't high enough so it took about 40 minutes to soften to my liking. The next time, it was 25 minutes. The apples will not "cook" when in the oven, so just make sure they are al dente for you before you remove from the heat. After you remove from the heat, stir in the tsp of vanilla.
8. Place apples on a sheet pan (I always place parchment paper over to help with clean up!), spread evenly and place in the freezer for about 35 minutes or until completely cooled. You can also leave them on the counter to cool in the sheet pan. I am always in a hurry so I always place in the freezer!
9. While apples are cooling, prepare the pie crust. Place in a deep dish pie pan. Fold edges underneath, crimp to your liking. Place the pie crust into the freeze for about 30 minutes.
10. While the apples and crust are chilling, place a baking sheet into the oven and heat oven to 425 for at least 20-25 minutes. The crust will be better if that baking sheet is nice and hot.
11. Make the sugar crumble:
12. Mix all dry ingredients (1 1/2 cups flour, 1/3 cup white sugar, 3/4 cup light brown sugar,1/2 tsp kosher salt). Whisk together so well combined
13. In a small bowl, melt 3/4 cup of unsalted butter. Pour this melted butter over the dry ingredients and mix until well combined. It should look like clumped up sand. Chill in fridge until pie is ready to assemble.
14. Assemble Pie:
15. Once the filling is completely cooled, and pie shell is frozen, take out of freezer. Scrape every single last bit of that awesome filling into the pie shell.
16. Use a fork to break up the crumble. Top the pie with about 2 cups of the crumble - all the way to the edges all the way around. Place the rest of the crumble back into the fridge.
17. Place the chilled pie on the heated baking sheet. ( NOTE: I always put a piece underneath as once in awhile it bakes over).
18. Bake for 15 minutes at 425.
19. Without removing from the oven, turn temp down to 350. Prepare a crust guard (I have one!) or make one out of foil. Take a square piece large enough to cover the pie. Fold in 1/2, then 1/2 again. Cut the center out. This will be a shield to keep the crust/edges from over-browning. Once again, do not remove the pie from the oven, just turn the heat down to 350 and bake for 10 additional minutes at this lower temp.
20. Once that 10 minutes is up, quickly remove the pie from the oven and shut the door to keep the heat up. Sprinkle the rest of the crumble over the top - spreading as even as possible. Place the pie crust shield around the edges and place back in the oven which is at 350.
21. Bake about 35-50 minutes longer, when the edges are brown and the crumble is a light brown, the pie is done. This has taken 35 minutes and as much as 45 one day (same oven!)
22. Cool on a wire rack for a few hours - do not try to cut right away as it will fall apart.
23. Once cooled, cut into slices and serve, typically with vanilla ice cream 🙂
24. Store at room temperature for 48 hours, and then store in the fridge. I've never had it last long enough to put it in the fridge!