Holiday Dessert Bake-off: Bryan Antalek’s Shredded/Chuck Apple Pie
November 9, 2012
Bryan Antalek’s Shredded/Chunk Apple Pie
¾ cup light brown sugar
¾ cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
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Freshly ground nutmeg (to taste)
1 teaspoon vanilla
7 medium apples, peeled (5 shredded, 2 cubed)
¼ cup yogurt (vanilla or plain)
1/8 cup white flour
1/8 cup sugar
Pinch of salt
1/8 cup butter
1 1/2 sticks butter
3 cups flour
1 teaspoon salt
1 tablespoon sugar
1/3 cup vegetable shortening
½ cups iced water
This recipe makes two pie crusts. Don't mix anything with your hands, it warms up the mixture.
Cube the butter and put it back in the fridge to keep it cold. Combine the flour, salt, and sugar in a food processor. Add the butter/shortening and start to pulse the food processor unit the mixture makes starts to clump. Then add the ice water, slowly, until the dough starts to come together. Generously flour a cutting board and dump out the dough, then form it into a ball. Refrigerate for 30 minutes to an hour.
Take one half of the dough and spread with a rolling pin. Use a cold stick of butter to lightly grease the pie tin, and cover the entire pie tin with the flattened dough. Bake this for ten minutes at 350 degrees before filling with pie filling.
Combine all dry ingredients in a bowl, set aside. Get another bowl, fill with cold water and squeeze half the lemon into the water (to keep the apples from browning), start peeling the apples and set them into the water/lemon mixture. On a cheese shredder, shred 5 apples. Squeeze the remaining lemon over the shredded apples. Then cube two of the apples into 1" cubes. Add them to the other apples, making sure to get a consistent mix. You can just do shredded apples to simplify the recipe, but you dont get the whole “I’m eating apple pie” thing going on without the chunks. Add the vanilla and the yogurt to the shredded and cubed apples. Dump the apple, vanilla, yogurt mix into the dry ingredients and mix thoroughly. Pour into the finished pie crust.
Bake for 30 to 45 minutes, or until the filling becomes firm-ish. Then add the topping and bake for an additional 10 to 15 minutes.
Mix the flour/sugar/salt in a bowl. Melt the butter in the microwave, or on the stove, or whatever.
Slowly add the melted butter into the sugar/flour mix until it becomes clumpy but not too dry. Set aside and make an even layer on top of the pie once it has baked for 30 to 45 min, and bake another 10 to 15 after you add the topping. The topping will be solid/crunchy once it's done. It should have a solid and uniform consistency across the top.
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