Need a quick and easy dessert to bring to a holiday pot luck dinner?
The Chew's Carla Hall is giving Us Weekly her recipe for her Ten Gallon Apple Pie. Plus, watch the video above for her tips to create a delicious, flaky and tender crust.
Carla Hall's Ten Gallon Apple Pie
* See video above for instructions and ingredients to make pie crust
For Pie Filling:
10 tablespoon Unsalted Butter
5 1/4 pound Granny Smith Apples cored and sliced 1/8" thick
1 1/4 pound Empire Apples cored and sliced 1/8" thick
2 cups Sugar
2 teaspoon Cinnamon
5 tablespoon Bourbon or Brandy
1 teaspoon Vanilla Extract
Juice of 1/2 Lemon
In a very large skillet, melt butter over medium-high heat, then add apples, sugar, and cinnamon. When apples begin to sizzle, cover and reduce to a simmer. Cook, stirring occasionally, until apples soften and release their juices, about 10-12 minutes. Add the bourbon, cook for another minute, then stir in the lemon juice and vanilla extract and allow to cool. If needed cook in batches and lay out on a sheet tray to cool.
Pour filling into par-baked crust, and cover with the second piece of pie crust. Trim the cover, and fold under the edges. Flute edges together or use fork to press together. Brush the top with the white or one egg and sprinkle with 1 teaspoon of granulated sugar. Cut four slits near center of pie to vent steam. Bake at 350F for 35-45 minutes, until crust is golden brown. Allow to cool before serving.
For more of Hall's recipes and cooking tips, tune in to The Chew, weekdays at 1 p.m. (EST) on ABC.
WIN IT! For another yummy alternative to pie, enter Us' Holiday Essentials daily giveaway to score a tin of Carla Hall's Alchemy gourmet cookies. To enter, email your name, address, daytime phone number and age (must be over 21) to Giveaways@usmagazine.com. You must put 'Holiday Food Essentials' in the subject line of your email in order to be eligible. All entries must be received by 11:59 p.m. (EST) on Thursday, December 1. Click here for official rules.
