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1
Peel and core the apples; slice thin.
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2
Heat up large saute pan medium heat.
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3
Split batches of 3rds.
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4
Place 1/3 of vanilla bean scraping seeds and 1/3 of the butter in hot pan let cook to start the flow of aroma and light brown do not burn.
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5
Add 1/3 of the apples and sugar let it begin to caramelize before tossing and be paitient to not burn the ingredients.
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6
Add 1/3 of the calvadose, let cook for 3 minutes.
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7
Then add heavy cream and let cook another 5 minutes.
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8
Keep pan moving to make sure apples caramelize as evenly as possible.
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9
Repeat this 2 more times and put apples aside to cook in it's juices.
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10
Crust: Place bread flour and salt in mixing bowl.
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11
Cut in butter and shortning like fine peas.
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12
Make center in the bowl and add ice water and mix by hand to combine.
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13
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.
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14
Do not over knead.
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15
Dough should weigh aproximately 3.2 pounds.
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16
Wrap in 2 round, slightly patted down disks.
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17
Refrigerate for 20 minutes or longer.
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18
When rolling dough, place between 2 sheets of plastic wrap and very little flour and roll carefully.
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19
It is not easy to handle due to the butter and shortening content, but it is well worth the time.
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20
It is enough for one large deep dish pie.
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21
If you choose a thiner crust, you can make two 9-inch pies.
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22
This pie is not a typical pie recipe and it is such a heart warming and buttery pie.
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23
It holds together without collapsing even if you cut it hot.
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24
This is realistically a 7 # apple pie.
