Dad's Apple Pie

Since time began, my dad has turned half of our yearly handpicked apples into pie and I intend to continue this tradition in my own style while incorporating my favorite byproduct from brewing: spent grain. The following recipe is a gussied up version of my dad's apple pie recipe that I've eaten since, well, forever.

Ingredients
Crust
3 cu all-purpose flour (can substitute in 1 cu Spent Grain Flour)
2 sticks butter, cold (not frozen)
1 tbs bacon fat
2 tsp sugar
1 tsp salt
6-10 oz ice-water

Filling
5 lbs green apples, peeled, cored, cut into 1/2-inch-thick slices
2 tbs lemon juice
¾ stick butter
1 cu brown sugar
2 tbs flour
1 tsp cinnamon
½ tsp all-spice
½ tsp ginger
½ tsp nutmeg
½ tsp cloves

Procedure
Crust
Mix dry ingredients, combine with butter and fat until mixture resembles pebbles. Add water, starting with 6oz. Combine until dry ball forms - add more water if needed. Form into two discs, wrap and store for 1 hours to 1 day before use.

Filling
Toss apples and lemon juice in large bowl. Melt butter in heavy large pot over medium heat. Add apples and brown sugar; cook until apples are just tender, stirring occasionally for about 15 minutes. Using slotted spoon, return apples to same bowl. Boil juices in pot until thick, about 15 minutes. Pour juices over apples; cool completely. Mix in flour and five-spice powder.

Position rack in lowest third of oven; preheat to 375°F. Place baking sheet on rack. Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish; trim overhang to 1 inch, if necessary. Spoon filling into crust. Roll out smaller dough disk to 10-inch round. Drape over filling. Press top and bottom edges of dough together. Cut small hole in center of crust. Brush crust with cream. Sprinkle with 1/2 teaspoon sugar.

Place pie on baking sheet in oven; bake until crust is golden brown and filling bubbles thickly, about 1 hour 5 minutes. Transfer pie to rack and cool. Serve slightly warm or at room temperature.

Let me know what you think or simply spread the word by sharing this recipe on facebook, pinterest, G+ or the old fashioned way; email!

Thanks and bon appetit-