Malcolm Dalglish is a musician and composer, and he also makes a wicked apple pie.
There aren’t many components to this recipe, the idea being that the Goldrush apples are the main attraction.
The apples also tell him when they’re ready to be pulled out of the oven.
“With this pie, I kind of go by smell, because what happens is the apples reach a point where they just they get to a certain temperature and they just go *poof* like that and they let out this incredible apple aroma,” says Malcolm.
“I also go by ear. I open up the oven, and if I hear *gurgle gurgle* you know *boily boily,* then I get it out of there, because you do not want an apple sauce pie.”
- 1 pizza pan, 2-feet in diameter
- Pie dough, chilled (3 parts flour, 2 parts cold butter to 1 part water)
- Tuna fish can, cleaned out, or ramekin
- a dash of white or almond flour (for rolling out the dough)
- 5-6 apples, peeled, cored and sliced into rings
- 2 cups of almond slices
- 3 tablespoons grated cold butter
- 1/2 teaspoon salt
- 2 tablespoons cinnamon sugar
- 1 egg
- Preheat oven to 520 degrees F.
- Spread flour on a table and roll out dough. Roll it out large enough that it will cover the entire pizza pan and also have several inches of extra dough hanging off the pan. (The extra dough will be folded over top of the apples.)
- Place the ramekin or tuna can in the middle of the pizza pan. Then place the dough so the middle rests on the ramekin (or tuna can). Arrange the apple rings so that they orbit the center. Take the edges of the crust and crimp them together to cover up the apples.
- Mix together almond slices, cold butter, salt and cinnamon sugar. Push this sweet mixture into the pleats of the pie.
- Whisk together one egg with some water. Brush this glaze on the pie.
- Before putting the pie in the oven, turn it down to 490 degrees F. Bake for 5 minutes. Turn the oven down again to 350 degrees F and bake for an additional 20-25 minutes.
- Allow pie to cool at least 30 minutes before serving.