Enjoy Pastry Chef Jason Reaves Award-Winning Apple Pie Recipe. It's perfect for the upcoming holiday season!
Jason’s Pecan Crusted Apple Pie
Yield 1, 9inch Pie
Crust
2 ½ cup All-Purpose Flour
½ cup Pecans
½ t Salt
¼ t Cinnamon
¼ t Nutmeg
4oz Butter
4oz Vegetable Shortening
Method: In a food processor, grind the pecans until they are the consistency of coarse flour. Combine the ground pecans, flour, spices, and salt in a mixing bowl. Use a pastry cutter to cut the butter and shortening into the flour mixture until the pieces are pea sized. Add the water ½ T at a time while hand tossing the mixture. Stop adding the water when the dough holds a ball shape when pressed together. Divide in half and wrap each tightly with plastic wrap and chill for one hour.
Filling
7-8ea Jonagold Apples
2 T Lemon Juice
½ cup Light Brown Sugar, packed
3 T Tapioca Flour
½ t Cinnamon
½ t Nutmeg
¼ t Salt
2 T Butter, cut into small pieces
Method: Peel, core, and slice the apples into ¼ inch slices. Add the lemon juice. In a large bowl combine the remaining ingredients, add in the apples and toss to combine. Cover and chill until ready to use.
Assemble Pie
Preheat the oven to 450F. On a lightly floured surface, roll one of the balls of dough into a 13” circle, place in a pie dish allowing the excess to hang over the edge. Roll the 2nd piece of dough into a 13” circle. Pour the apples into the pie shell. Distribute the butter pieces evenly on top of the apples. Make an egg wash from one egg and 2T water. Brush the rim of the pie shell with egg wash. Place the 2nd dough circle over the apples. Cut away any excess dough to within 1/2–inch from the edge with scissors. Fold the edge back on itself and crimp with fingers. Brush the top of the pie with egg wash. Use a knife to cut four slits in the top of the pie. Bake for 15 minutes, then reduce the oven heat to 350F and bake 1 hour more or until dark brown. Cool 2-3 hours before serving. Sprinkle generously with powdered sugar before serving.
Vanilla Ice Cream
Yield 1quart
8oz Milk
8oz Heavy Cream
3.5oz Sugar
½ oz Glucose
1/8 t Salt
¼ t Cobra Vanilla Paste
5oz Egg Yolks
Method: Bring to a boil the milk, cream, vanilla, salt, glucose, and ½ the sugar. Turn off the heat, cover and allow to steep for 5 minutes. In a medium bowl, combine the yolks, and remaining ½ of sugar. Bring the cream mixture back to a boil and temper into the yolks. Return everything to the pot and cook while stirring constantly until the mixture coats the back of a spoon. Strain, and chill over an ice bath. Cover and chill overnight. Freeze as per ice cream machine instructions.
