VANILLA-VANILLA BEAN ROASTED APPLE PIE

Recipe courtesy of Judy's Kitchen (http://judyskitchen.blogspot.com)
Source:  Dawn Viola, 2009 Crisco Great American Pie Festival Professional Category
Rating:  7 out of 10
INGREDIENTS:  Crust:  2-1/2 cups flour
2 tsp. salt
1 Tbsp. vanilla powder
3 Tbsp. sugar
1 vanilla bean, split, seeds scraped
2-1/2 sticks unsalted Danish butter, cut into 1/2” cubes
1 Tbsp. white vinegar, chilled
6-8 Tbsp. ice water

Filling:  4 Tbsp. Danish butter
12 Granny Smith apples, peeled, cored, sliced in large chunks
1 vanilla bean, split, seeds scraped
2 tsp. cinnamon
1 cup sugar
4 Tbsp. flour
1 tsp. salt
1/2 cup apple cider
1 Tbsp. heavy cream
1 tsp. vanilla extract (Dawn left this out of the ingredient list, and I’m guessing the amount.)

Egg Wash:  1 egg
1 Tbsp. cream
coarse sugar

Measure out all crust ingredients and place in freezer 15 minutes.  Place the food processor blade & bowl in freezer for 15 minutes.  Combine flour, salt, vanilla powder, sugar & vanilla bean seeds in food processor; pulse to mix.  Add butter cubes; pulse 10 times, or till mixture is like coarse meal with pea-sized pieces.  Add vinegar; pulse to mix.  Add 1 Tbsp. water at a time, pulsing to incorporate, till mixture begins to clump together.  Pinch some dough in your hand.  If it sticks together, the dough is ready.  If dough does not stick to itself, add another Tbsp. of water, pulse and pinch dough again.  Repeat till dough holds together without being overly wet.  Remove dough from processor; transfer to work surface.  Dive into two equal parts and gently shape into two flat round discs.  Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat broiler.  Add apples, vanilla bean seeds, cinnamon and 2 Tbsp. of the sugar to a roasting pan; toss apples to coat.  Broil until the tops of the apples begin to brown.  Toss apples as they brown.  Once apples are caramelized, remove from heat and add remaining sugar, flour, vanilla extract and salt.  Add apple cider & cream; stir to incorporate.  Taste for seasoning, add salt, sugar, vanilla or cinnamon to taste.

Place a 9” pie plate in freezer.  Remove one dough disc from fridge and let sit at room temperature 5-10 minutes, or till easy enough to roll, but still chilled.  Lightly flour work surface; roll dough out to 12” circle.  Place in bottom of the chilled pie plate.  Return to fridge to chill.  Remove after 5 minutes and add apples.  Remove second dough disc and roll out to 1” circle on lightly floured surface.  Place on top of apples and pinch top and bottom dough edges together to enclose apples.  Add decorate edge if desired.  Slice 1” air vents around top of  pie.

Beat egg in small dish; mix in cream; lightly brush over top of pie and along edges.  Sprinkle with coarse sugar.  Bake at 400F 30 minutes.  Cover edges with aluminum foil if needed.  Turn pie in oven and continue to cook for another 15 minutes, or longer until crust is golden brown and flakey and apples are cooked through.  Transfer pie to wire rack and cool at least 2 hours before serving.