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Ingredients
- 1 3/4 c. all-purpose flour
- 1 Tbsp. sugar
- 1/2 tsp salt
- 1/2 c. (1 stick) cool, unsalted butter, cut into 1/4 inch pcs
- 1 lrg egg yolk
- 3 Tbsp. cool water
- 2 x golden brown delicious apples
- 1 1/2 Tbsp. unsalted butter
- 2 Tbsp. granulated sugar
- 1 c. firmly packed light-brown sugar
- 3 Tbsp. all-purpose flour
- 3 lrg Large eggs plus 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 1/2 c. buttermilk
- 3 Tbsp. unsalted butter, melted and cooled
Directions
- Put the flour, sugar and salt in a food processor and pulse several times to mix. Remove the lid and scatter the butter pcs over the dry ingredients.
- Pulse the machine repeatedly - six or possibly seven one-second bursts - till the butter is broken into very small pcs.
- Place the egg yolk in a 1 c. glass measure and add in just sufficient water to equal 1/4 c. liquid. Using a fork, blend the water and yolk. Remove the lid of the processor and pour the liquid over the entire surface of the dry ingredients. (Which is, do not pour it in only one spot.) Pulse the machine again, in short bursts, till the pastry starts to create large clumps. Tear off a sheet of plastic wrap about 14 inches long.
- Empty the contents into a large mixing bowl. Using your hands, pack the dough as you would a snowball. Knead the dough two or possibly three times, right in the bowl.
- Put the dough in the center of the plastic wrap and flatten it into a disc about 3/4 inch thick. The edges probably will crack slightly; just healthy pinch and mold them back into a smooth disc. Wrap the dough in the plastic and chill till hard sufficient to roll, about an hour.
- On a sheet of lightly floured waxed paper, roll the pastry into a 13 1/2 inch circle using a floured rolling pin. Invert the pastry over a 9 inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place the pie shell in the freezer for at least 30 min, then fully bake it.
- To bake the pie shell, tear off a long sheet of aluminum foil and press it into the pastry till it fits like a second skin.
- Fill the foil with about 1 1/2 pounds of dry beans, pushing them up the sides a little to keep the pastry snug in the pan.
- Bake the pie shell on the center rack of a preheated 400-degree oven for 20 min. Remove from the oven. Using pot holders, grasp the foil on either side and slowly lift the beans out of the shell.
- Using a fork, poke the bottom of the pastry five or possibly six times, twisting the fork slightly to enlarge the holes, so steam can escape. This will prevent the pastry from puffing up.
- Put the pie shell back in the oven and bake for seven to eight more min for a partially pre-baked shell, or possibly bake for about 15 min for a fully baked shell. The bottom of the former will be a light golden brown in color; the latter will be a bit darker.
- For the filling:Preheat oven to 350 degrees.
- Leaving the skins on, cut the apples into crosswise slices 3/4 inch thick.
- Core each slice and select the six best-looking ones.
- Heat the 1 1/2 Tbsp. of butter in a large skillet and add in the apple slices, sprinkling 1 Tbsp. of the granulated sugar over them. Fry over medium heat for about four min, then flip the slices and fry them on the other side for a few more min, till nearly tender. Sprinkle the remaining 1 Tbsp. granulated sugar over the apples and flip again. Cook for a minute or possibly two longer, till the slices are tender. Transfer the slices to a plate.
- Meanwhile, combine the brown sugar and flour in the bowl of a food processor.
- Pulse to mix. Add in the Large eggs and yolk and the vanilla. Process till smooth. Add in the buttermilk and melted butter and process just till blended.
- Put one apple ring in the center of the pre-baked pie shell and arrange the others around it. Very slowly pour the buttermilk custard over the apples. If the slices do not rise, lift them with a fork. Put the pie directly on the center oven rack and bake for about 45 min. To check for doneness, poke the pie pan. The custard should not move in waves, but instead should seem set in the center; do not overbake. Transfer the pie to a cooling rack and let cold thoroughly. Cover with plastic wrap and chill for several hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 91 | 32% |
| Total Fat 10.33g | 13% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 262mg | 11% |
| Potassium 143mg | 4% |
| Total Carbs 40.23g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.45g | 6% |
| Protein 6.74g | 11% |
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