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Fruit Desserts

Captain Lindsey House Deep-Dish Apple Walnut Pie
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.
8 apples, preferably Granny Smith, peeled, cored, and sliced (about 8 1/2 cups)
1 2/3 cups sugar, plus 2 Tbsp.
4 tsp. lemon juice
1 1/2 tsp. cinnamon
1 Tbsp. bourbon or Scotch whisky
1 1/8 cup unsalted butter, cut into 6 pieces
1/2 cup coarsely chopped walnuts
1 (.25-oz.) pkg. active dry yeast
1/4 cup warm water
1 egg, at room temperature
1/2 tsp. pure vanilla extract
2 cups flour
3/4 tsp. salt
4 tsp. heavy cream
1/2 cup confectioners` sugar
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Captain Lindsey House Deep-Dish Apple Walnut Pie

Captain Lindsey House Deep-Dish Apple Walnut Pie

Captain Lindsey House Deep-Dish Apple Walnut Pie
  • Servings:Serves 8
  • Prep Time:50 minutes
  • Cook Time:45 minutes
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