Whiskey-Ginger Deep Dish Apple Pie

summary

directions

Pâte Brisée:

1. Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and toss gently with your hands to distribute. Pulse until the butter is the size of small peas, about 15 times. Stream the ice water into the food processor through the feed tube while pulsing, until the mixture is still crumbly but holds together when gently squeezed. You may not need the full amount of water.
2. Transfer the mixture to a large bowl. Using your hands, gently toss to ensure any unmixed flour is evenly distributed throughout. Next, divide the mixture into 3 equal parts. Take 1 of these parts and divide it into 2 equal halves. Then, combine 1 of these halves with another of the initial thirds. This will give you 3 portions: 1 large, 1 medium and 1 small.
3. Working with 1 portion of dough at a time, transfer the crumbly mixture to the center of a large piece of cling-film. Use the edges of the cling-film to gather and press the crumbs into the center of the film, squeezing the crumbs together to form a disc of dough about ¾-inch thick. Loosely wrap the plastic around the dough and use a rolling pin to flatten and compress the dough into an even thickness. Repeat with the remaining dough portions and refrigerate for at least 1 hour, preferably overnight.

Apple Filling:

1. In a large bowl, combine the apples, turbinado sugar, whiskey, cinnamon, cardamom and a generous pinch of salt. Stir to coat the apples evenly with the sugar and spices, then set aside to macerate for about 1 hour.
2. Drain the apples, straining the accumulated juices into a small saucepan along with the ginger juice. Whisk in the cornstarch, then add the butter and set over medium heat. Bring to a boil, stirring constantly, until the mixture is the consistency of thick caramel sauce, about 5 minutes. Pour the sauce over the apples and stir gently to combine. Set aside to cool.

Assembly:

1. Preheat the oven to 425°F with a baking stone or rimmed sheet pan on the center rack.
2. On a lightly floured work surface, roll the large disc of dough to a circle about 14-inches in diameter and about ⅛-inch thick. Gently fit into the Laura Kim Scalloped Pie Dish, leaving about ½-inch overhang around the outside of the pan. Refrigerate for at least 30 minutes.
3. Meanwhile, roll out the medium disc of dough to a circle about 12-inches in diameter and about ⅛-inch thick. Set on a parchment lined sheet pan, loosely cover with plastic and refrigerate.
4. Roll the small disc of dough to a circle about 10-inches in diameter and about ⅛-inch thick, and freeze for 10 minutes. Use a paring knife to cut leaf shapes out of the chilled dough and imprint each leaf with a veining pattern using the back of the knife. Freeze the prepared leaves until ready to assemble the pie.
5. Set the Laura Kim Dog Pie Vent in the center of the prepared pie dish and spoon the apple filling around it, mounding the apples towards the center of the pie.
6. Brush the overhanging edge of dough with lightly beaten egg. Using a small round cutter or a paring knife, cut a 1-inch hole in the center of the 12-inch disc of doughwire rack to cool completely before serving.
7. Brush the surface of the pie with beaten egg and arrange the leaf cutouts on top of the crust. Brush again with beaten egg and sprinkle generously with turbinado sugar. Refrigerate the pie for 15 minutes.
8. Transfer the assembled pie to a parchment-lined rimmed baking sheet and set on the preheated baking stone or baking sheet. Bake until the crust is deep golden brown and the filling is bubbling in the center, about 90 minutes, tenting with aluminum foil if the top crust is darkening too quickly.
9. Set on a wire rack to cool completely before serving.

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