Emeril's Deep Dish Apple Pie
Try This American Classic
Try this delicious American classic with an unexpected ingredient...cheddar!
Preheat the oven to 350 degrees F.
In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Mix in the pecans. Cool the mixture.
Lightly dust a surface with flour. Cut the dough in half. Roll out each portion of dough to 12 inches in diameter and about 1/8-inch thick. Fold 1 circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake until crust is golden brown and filling looks bubbly, about 1 hour and 15 minutes.
Remove the pie from the oven and sprinkle the cheese over the top. Return the pie to the oven and continue to cook for 8 minutes or until the cheese is bubbly. Let cool to room temperature before slicing, about 1 hour. Serve with vanilla ice cream.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.
This recipe was styled by chef Karen Pickus for Good Morning America.
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