The Big Ass Apple Pie Chef Vincent Visceglia

The Big Ass Apple Pie Chef Vincent Visceglia

 

The Big Ass Apple Pie Chef Vincent Visceglia

The Big Ass Apple Pie Chef Vincent Visceglia

The Big Ass Apple Pie, a culinary marvel that has taken the world by storm. This gigantic pie stands tall with layers of flaky crust and a scrumptious apple filling, captivating food enthusiasts everywhere. Chef Visceglia's ingenuity and dedication to perfection have earned him widespread recognition in the culinary industry. The Big Ass Apple Pie has become a symbol of his culinary prowess, leaving a lasting impression on anyone lucky enough to savor its delectable flavors.
Prep Time 2 hours
Cook Time 2 hours
Servings 8
Calories 1526.6 kcal

Equipment

  • Ingredients Required 12 items

Ingredients
  

  • 80 count of 14 granny smith apples
  • Butter 9 tablespoons
  • Calvados brandy 6 teaspoons
  • three cups sugar
  • 6/3 cups heavy cream
  • 1 1/2 vanilla beans preferably from Madagascar
  • Crust
  • flour for bread 25 ounces
  • Cold unsalted butter one pound
  • Cold vegetable shortening 5 ounces
  • 1 teaspoon of salt
  • 1.3 cups of iced water

Notes

Directions to Prepare 10 steps
Peel and core the apples; slice them thin.
Heat a large saute pan on medium heat.
Split batches of 3rds.
Place 1/3 of vanilla bean scraping seeds and 1/3 of the butter in a hot pan let cook to start the flow of aroma and light brown do not burn.
Add 1/3 of the apples and sugar let it begin to caramelize before tossing and be patient to not burn the ingredients.
Add 1/3 of the calvados, and let cook for 3 minutes.
Then add heavy cream and let cook another 5 minutes. Keep the pan moving to make sure apples caramelize as evenly as possible.
Repeat this 2 more times and put apples aside to cook in their juices.
Crust: Place bread flour and salt in the mixing bowl. Cut in butter and shorten like fine peas. Make center in the bowl and add ice water and
mix by hand to combine. There should be pieces of butter and shortening visible when you make it into a ball to keep this crust as flakey as
it can be. Do not over-knead. The dough should weigh approximately 3.2 pounds. Wrap in 2 round, slightly patted-down disks. Refrigerate for 20
minutes or longer. When rolling dough, place between 2 sheets of plastic wrap and very little flour and roll carefully. It is not easy to handle
due to the butter and shortening content, but it is well worth the time. It is enough for one large deep-dish pie. If you choose a thinner crust,
you can make two 9-inch pies.
This pie is not a typical pie recipe and it is such a heartwarming and buttery pie. It holds together without collapsing even if you cut it hot.
This is realistically a 7 # apple pie.
Conclusion
The Big Ass Apple Pie, is a testament to his culinary artistry and passion for crafting exceptional desserts. With its towering presence and delectable flavors, this pie has become an iconic symbol of Chef Visceglia's talent and innovation in the culinary world. Its widespread acclaim and popularity have solidified his reputation as a master chef, leaving a lasting legacy that continues to delight and inspire food enthusiasts worldwide. The Big Ass Apple Pie will forever stand as a shining achievement in Chef Vincent Visceglia's illustrious career.

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