The Big Ass Apple Pie Chef Vincent Visceglia Recipe

Name: The Big Ass Apple Pie Chef Vincent Visceglia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 granny smith apples, 80 ct; 9 tablespoons butter; 6 tablespoons brandy (Calvados); 3 cups sugar; ¾ cup heavy cream; 1 12 vanilla beans, Madagascar preferably; 25 ounces bread flour; 1 lb cold unsalted butter; 5 ounces cold vegetable shortening; 1 tablespoon salt; ⅔ cup ice water

Servings: persons

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

2667

kcal

Calories

135

Fat

333

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 granny smith apples, 80 ct, 9 tablespoons butter, 6 tablespoons brandy (Calvados), 3 cups sugar, and more.

Yes, The Big Ass Apple Pie Chef Vincent Visceglia falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Big Ass Apple Pie Chef Vincent Visceglia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions