Mile High Deep Dish Apple Pie

Ingredients

• 2 cups all-purpose flour, plus extra for rolling
• 1/2 cup almond flour or finely ground blanched almonds
• 16 tablespoons unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 heaping teaspoon brown sugar
• 3 to 6 tablespoons nonfat milk, very cold
• 1 tablespoon heavy cream
• 1 large egg yolk
• 1/2 cup sugar, white granulated
• 1/4 cup packed light brown sugar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 5 pounds of mixed apples, peeled and cut into 1/4 inch slices
• 1 tablespoon of lemon juice and 1/2 teaspoon of grated lemon zest
• 2 tablespoons unsalted butter

Directions

1. Make the crust dough first. In a food processor, add the flour, almonds, salt and brown sugar, then pulse until everything is blended.
2. Add the butter and pulse 6 to 8 times, stopping when the mixture looks like rough crumbs.
3. Drizzle in the milk, 1 Tablespoon at a time, pulsing just until the dough starts to gather into clumps. Take the dough out of the processor, form it into 2 discs, wrap each disc in plastic wrap and chill for at least 1 hour.
4. While the dough chills, cook the apples. In a large mixing bowl, stir together the 1/2 cup white sugar, 1/4 cup brown sugar, salt, ground ginger and cinnamon. Add the apples and lemon zest, then toss until the fruit is evenly coated.
5. Move the apples into a large covered Dutch oven or another heavy-bottomed covered pan. Set it over medium heat and cook with the lid on, stirring often, until the apples are fork-tender but still intact, about 15 to 20 minutes. Do not cook them until they collapse into sauce.
6. Pour the apples into a colander set over a bowl and let the extra liquid drain away. Remove as much juice as you can.
7. Spread the apples on a sheet pan and let them cool for 5 to 10 minutes.
8. Preheat the oven to 425 degrees F, with a baking sheet set on a rack in the lowest position.
9. While the apples cool and drain, take one dough disc out of the refrigerator. Leave it at room temperature for 5-10 minutes, then dust the top lightly with flour.
10. On a lightly floured surface, roll the dough with a rolling pin into a 12 inch circle, about 1/8 of an inch thick. As you work, slide a metal spatula underneath now and then to make sure it is not sticking, adding small pinches of flour as needed. Fold the dough gently in half.
11. Transfer the folded dough to a 9-inch pie plate, placing the fold along the middle of the pan. Open it carefully and ease it down into the dish, pressing it into place.
12. Spoon the apple filling into the crust-lined pie pan. Sprinkle the apples with 1 tablespoon of lemon juice, then dot the filling with butter.
13. Roll the second disc of dough the same way. Carefully lay it over the apples. Press the upper and lower crusts together firmly, then use kitchen shears to cut away the extra dough, leaving a 3/4 inch overhang.
14. Tuck the dough under itself so the folded edge sits even with the rim of the pan. Crimp the edge with your thumb and forefinger, or seal it with a fork.
15. Cut four 2-inch slashes in the top crust so steam can escape as the pie bakes. Whisk the egg yolk with the cream, then brush the mixture over the top crust with a pastry brush.
16. Place the pie on the hot baking sheet, which will help catch any juices that bubble over. Bake at 425 degrees F for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking for 50 to 60 minutes or more, until the center of the filling is bubbling and the crust is golden brown.
17. Set the pie on a wire rack and cool for 1 1/2 hours. Slice into wedges and serve with vanilla ice cream.