Magazine article Sunset

Ten-Pound Apple Pie

Magazine article Sunset

Ten-Pound Apple Pie

Article excerpt

When asked to bring pies to a beach party, Kathie Cooper of Palo Alto, California, responded in heroic style. She decided that trekking through the sand with just one big pie would be easier than juggling several smaller ones. Searching through her baking supplies, she spotted the perfect container: a deep-dish pizza pan. It held 10 pounds of apples, ample to satisfy an anticipated two dozen well-honed appetites, and the scale was dramatic.

Peeling this amount of apples does take time, but Cooper put to use an old-fashioned gadget that you can still buy in hardware and cookware stores: an apple peeler. Her model peels, cores, and slices in one ongoing operation. If you have to hand-peel the fruit, you can certainly speed up slicing with a food processor.

Cooper makes a double-crust pie, but our taste panel was equally satisfied with the top crust -- only pie, which is faster and easier to manage with the soft dough. An extra-long rolling pin is helpful but not necessary. A 44- by 17-inch roasting pan can be substituted for the big pizza pan.

Apple Pie for a Crowd

Cooking time: 2 to 2 1/2 hours Prep time: About 3 hours Notes: Deep, wide pizza or cake pans are found in cookware or cake-decorating supply stores. Make 2 batches of pastry for a double-crust pie. You can make the pie a day ahead and reheat, if you like. Makes: 24 servings

1/4 cup lemon juice
10 pounds Granny Smith apples
About 3 1/2 cups granulated sugar
About 4 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 1/2 tablespoons powdered sugar
1 1/2 cups (3/4 lb.) cold butter or
margarine
2 tablespoons solid shortening
5 to 7 tablespoons ice water
1 large egg yolk beaten with 2
teaspoons water

1. Make filling. in an 8-quart or larger bowl, mix lemon juice and 4 cups water. Peel, core, and slice apples about 1/4 inch thick. As cut, put apples in bowl and mix to slow browning. Drain and discard liquid. Mix 3 1/2 cups granulated sugar (or to taste), 11/4 cups flour, cinnamon, ginger, nutmeg, and allspice; add to apples. Gently mix until all slices are coated. Pour the apple slices and juices into a 2-inch-deep, 14-inch-wide round pan, and spread the fruit level. 2. Make pastry. In a food processor or bowl, combine 31/4 cups flour and powdered sugar. Cut butter and shortening into small pieces and add to flour mixture. Whirl or cut with a pastry cutter until mixture is coarse crumbs. …

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