What’s Thanksgiving without apple pie? And what’s better than
an extra thick one? Cuisine master Rocco DiSpirito shares his top secret recipe
for his mouthwatering Extra Thick Apple Pie with OK! and you! Happy cooking!

CLICK HERE for OK!’s exclusive photo shoot with Rocco.

Extra Thick Apple Pie
Serves: 6 to 8
Prep time: 90 mins.
Cook time: 70 mins.
Difficulty: Difficult

2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground almond flour
16 tbsp. (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 tsp. salt
1 heaping tsp. brown sugar
3 to 6 tbsp. nonfat milk, very cold
1 tbsp. heavy cream
1 large egg yolk

1/2 cup sugar (white granulated)
1/4 cup packed light brown sugar
1/4 tsp. salt
1 tsp. ground cinnamon
1 tbsp. fresh rosemary leaves
5 lbs. Granny Smith apples, peeled and cut into 1/4-inch slices

1 tbsp. lemon juice and 1/2 tsp. grated lemon zest
2 tbsp. unsalted butter

1. To make the crust: In a food processor, combine flour, almond flour,
salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until
mixture resembles coarse meal. Add milk 1 tablespoon at a time, pulsing until mixture
solidifies into a ball.

2. Remove dough from machine and shape into 2 discs.

3. Wrap each in plastic wrap and refrigerate at least 1

4. While the dough is cooling, start to cook the apples: Mix
1/2 cup white sugar and 1/4 cup brown sugar, salt, ground ginger and rosemary
into a large mixing bowl. Add the apples and lemon zest and toss to combine.

5. Transfer apples to a large, thick-bottomed covered pan or
Dutch oven and cook, covered, over medium heat, stirring frequently, until
apples are just tender when poked with a fork, but still hold their shape — about 15 to 20 minutes. Put apples in a colander over a bowl to drain excess
liquid. Drain off as much juice as possible.

6. Preheat oven to 425 F with a baking sheet on a rack on
the lowest rung of the oven.

7. While the apples are cooling and draining, remove one
crust circle from the refrigerator. Let sit at room temperature for 5 to 10 minutes.
Sprinkle some flour on top of the disk. Roll out with a rolling pin on a
lightly floured surface to a 12-inch circle (about 1/8 of an inch thick).

8. As you roll out the dough, make sure it isn’t sticking to
the surface below and add a few sprinkles of flour if necessary. Gently fold in
half. Place on to a 9-inch pie plate, lining up the fold with the center of the
pan. Gently unfold and press down to line the pie dish with the dough.

9. Add the apple filling to the dough-lined pie pan.
Sprinkle on 1 tablespoon of lemon juice. Dot with butter.

10. Roll out second disk of dough, as before. Gently turn
over onto the top of the apples in the pie. Pinch top and bottom of dough
rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch

11. Fold dough under itself so that the edge of the fold is
flush with the edge of the pan. Flute edges using thumb and forefinger or press
with a fork. Score the top of the pie with four 2-inch long cuts to allow for
ventilation. Beat egg yolk with cream and brush on the surface of the pie with
a pastry brush.

12. Set pie on preheated baking sheet (to catch any juices
that may escape from the pie while cooking). Bake at 425 F for 15 minutes.
Lower the heat to 375 F and cook for an additional 50 minutes, until filling
bubbles in the center and crust turns golden brown. Cool on a wire rack for 1 1/2
hours. Cut into wedges and serve with vanilla ice cream.

For more on Rocco, check out his exclusive gallery and pick up the new issue of OK!, on newsstands now!

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