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Captain Lindsey House Deep-Dish Apple Walnut Pie

Captain Lindsey House Deep-Dish Apple Walnut Pie

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 50 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

8 each Granny smith apples
1 cup Sugar
4 teaspoon Fresh lemon juice
11/2 teaspoon Cinnamon, ground
1 tablespoon bourbon
1 1/8 cup unsalted butter
1/2 cup Coarsely chopped walnuts
1 each Yeast, dry active, package
1/4 cup Warm water
1 each Egg
1/2 teaspoon Vanilla extract
2 cup Flour
3/4 teaspoon Salt
4 teaspoon Heavy cream
1/2 cup Confectioners` sugar

directions:

More than 35 years ago, Captain Ellen Barnes sampled a deep-dish apple pie at a restaurant in the South, and was inspired to create this pie. For 25 years she and her husband, Ken, served it on the boat they co-captained; she baked it in a woodburning stove on board.
Note: The generous filling may bubble over the sides, so bake the pie on a foil-lined baking sheet.
1. Prepare filling. In an extra-large skillet, combine apples, sugar, lemon juice, cinnamon, and whiskey. Stir gently. Bring to a boil over medium-high heat. Lower to a simmer and cook for 1 to 2 minutes, until sugar is dissolved and syrup begins to form. Watch carefully, making sure apples don't get mushy. Remove from heat and set aside.
2. Preheat oven to 400 degrees F. Spray a 9-inch deep-dish pie pan with vegetable cooking spray and line a baking sheet with foil.
3. Prepare crust. In a medium bowl, dissolve yeast in warm water. When it starts to bubble, add egg and vanilla. Whisk and set aside.
4. In a large bowl, combine flour, sugar, and salt. Cut in chilled butter using a pastry blender, two knives, or your fingers. Stir in yeast mixture and mix with a wooden spoon until dough comes together. Form dough into 2 balls, one twice as large as the other. Pat larger ball into prepared pan. Spoon apple filling over crust. Dot with butter pieces and sprinkle with walnuts.
5. Roll out second ball of dough between two pieces of waxed paper sprinkled lightly with flour. Place on top of filling and crimp edges to form a seal. Cut 4 to 6 slashes in top crust. Place pie onto prepared baking sheet.
6. Prepare glaze. Combine all glaze ingredients and brush onto top crust. Bake pie at 400 degrees F for 10 minutes, then reduce heat to 375 degrees F and bake for an additional 40 to 45 minutes, until crust is golden brown. Let pie rest for 30 minutes. Serve warm. Store leftovers, wrapped, in fridge.
Source: Hannaford fresh Magazine, January - February 2008

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Quantity Ingredients  
8 each Granny smith apples  
1 cup Sugar  
4 teaspoon Fresh lemon juice  
11/2 teaspoon Cinnamon, ground  
1 tablespoon bourbon  
1 1/8 cup unsalted butter  
1/2 cup Coarsely chopped walnuts  
1 each Yeast, dry active, package  
1/4 cup Warm water  
1 each Egg  
1/2 teaspoon Vanilla extract  
2 cup Flour  
3/4 teaspoon Salt  
4 teaspoon Heavy cream  
1/2 cup Confectioners` sugar  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 743 kcal (37%)
Calories from Fat 342 kcal (0%)
Total Fat 38 g (58%)
Saturated Fat 25 g (125%)
Cholesterol 98 mg (32%)
Sodium 245 mg (10%)
Total Carbohydrates 120 g (40%)
Dietary Fiber 11 g (44%)
Protein 14 g (23%)
Vitamins
Vitamin A 984 IU (19%)
Vitamin C 18 mg (30%)
Minerals
Calcium 53 mg (1%)
Iron 15 mg (25%)
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