Emeril's Big Apple Pie
An American Favorite with a Bam!
Emeril Lagasse shared another amazing dessert recipe on Good Morning America. Try his Big Apple Pie with your family at home.
Double Pie Crust
Sift the flour, sugar, and salt into a large mixing bowl. With your fingers, incorporate the butter pieces and shortening into the dry ingredients until the mixture resembles coarse crumbs. Work the ice water into the dough until it just comes together, being careful not to over work. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.
Preheat the oven to 375Â° F. and remove the dough from the refrigerator and divide into two portions. On a lightly floured surface, roll out one-half of the crust to a 12-inch circle and transfer to a deep 10-inch pie pan, pressing gently to fit. Roll out the second half of the crust to a circle and set aside.
In a large bowl, combine the apples, walnuts, sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss to coat the apples with the other ingredients and let sit for 10 minutes. Spoon the the apple mixture into the prepared pie pan and dot the fruit with the butter slivers.
Top with the second crust. Using a sharp knife, cut away the excess dough. Fold under and crimp the edges of the crusts together to seal the dough. With a sharp knife, cut a decorative pattern of slits into the top crust. With a pastry brush, brush the cream over the top crust, and sprinkle the remaining 2 teaspoons of sugar over the top.
Bake until the crust is golden and the juices begin to bubble, about 45 minutes - 1 hour. Remove from the oven and let cool at least 1 hour before serving.
To serve, slice the pie into 8 equal portions. Melt the remaining 2 tablespoons of butter on a griddle. Add the pie, and top each slice with a slice of cheese. Cook until the cheese melts and the bottom crust is golden brown, about 2 - 3 minutes. Serve hot with a scoop of vanilla ice cream on top.