OK! Cookbook: Rocco DiSpirito's Extra Thick Apple Pie

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

Filling

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

Instructions

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

hour.

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

overhang.

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