Deep Dish Apple Pie

It’s been a while…a long while and I’m sorry. I could make up excuses like I’m now the pastry chef at two restaurants and work 60+ hours a week, or that I was in two out of state weddings in the fall and made the cake for one of them, or that I’m going to be an aunt soon and have a little niece that I’ve been trying to help prepare for BUT I’m going to say NO EXCUSES bake like a champion:) and since the holiday season is quickly approaching I need dust off my laptop and learn how to type again!
Thanksgiving is 11 days away and you know what Thanksgiving is, right?! It’s pie time! And what better way to start off the holiday baking season than with an all American dessert like an apple pie, oh but lets make it a deep dish pie, shall we? This pie is a bit different in how you prepare it and is a little more time consuming than the average apple pie because you cook the apples before you bake the pie! What this does is it ensures that you cook the majority of the liquid out of the apples before they are put into the pie. This prevents the bottom crust from becoming soggy and that large space between the apples and the top crust caused by the apples cooking down during the baking process.

I’ve made this pie three times, each with different apples. The first two times half of the apples became soggy and turned into applesauce, the third time I used solely granny smith apples and the texture came out perfectly! The recipe is originally from Cook’s Illustrated Cookbook but I tweaked a few of the ingredients here and there.

Deep Dish Apple Pie
Classic Pie Dough: Double Crust
Now, I am not a pie fan, I like pumpkin pie and key lime and am ok with cream pies but I hate the crust! But this crust, this crust is everything a pie crust should be. It’s buttery and flaky and looks amazing when baked with egg white and sugar on top.

2 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
8 tablespoon shortening, cut into ½ inch pieces and chilled
12 tablespoons unsalted butter, cut into ½ inch pieces and chilled
6-8 tablespoons ice water

1. In either a food processor or a medium bowl combine the flour, sugar, and salt.
2. If using a food processor blend in the butter until the mixture looks like coarse cornmeal. If making by hand smoosh in the cold butter until the mixture is pea size.
3. Pulse in the shortening (or blend in using your fingers) until the mixture resembles coarse crumbs.
4. Pulse in the cold water, 1 tablespoon at a time, until the mixture comes together. If using your hand mix in cold water, 1 tablespoon at a time, until the mixture comes together.
5. Divide into two equal portions, flatten into disks, wrap with plastic wrap and refrigerate for at least 30 minutes.
Deep Dish Apple Pie

5 pounds granny smith apples, peeled, cored, and sliced ¼ in thick
½ cup sugar
1-2 tablespoons raw sugar (you can use regular sugar but raw sugar looks prettier!)
¼ cup light brown sugar
Zest and juice from ½ a lemon
¼ teaspoon salt
1 ½ teaspoons cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
6 allspice berries
1 egg white, slightly beaten
1. Toss apples with ½ cup sugar, brown sugar, lemon juice, lemon zest, salt, cinnamon, cloves, nutmeg, and allspice berries.
2. In a large pot, cover and cook apples on medium low for 20 minutes or until apples are tender but still hold their shape, make sure you stir frequently or else you have apples stuck to the bottom!
3. Once cooked, transfer apples to a baking sheet and chill in the refrigerator to prevent any further cooking.
4. Preheat oven to 425° F with a baking sheet in the oven and remove one chilled pie dough from the fridge.
5. On a floured surface roll the dough ¼ of an inch thick, this should be thin enough so when the dough is put into a 9 inch pie pan ½ inch to an inch will hang over the edge, you want this! Return the dough in the pan to the refrigerator.
6. Once the apples are cool, transfer them to the chilled pie shell, return the shell to the refrigerator.
7. Roll the second half of the dough into a ¼ inch thick circle. Drape over the apples, and trim excess dough so that you have about ½ an inch hanging over the edge of the pie pan.
8. Pinch the edges of top and the bottom crusts together, fold under, then crimp the edges using your fingers.
9. Chill the pie for 15 minutes.
10. When chilled, brush with egg white, sprinkle with raw sugar, and cut three 2 inch slits in the top of the pie to release steam.
11. Bake on baking sheet for about 25 minutes or until of the top of the pie is lightly browned. Reduce the temperature to 375° F and continue to bake until juices are bubbling and crust is deep, golden, brown, 25 to 30 minutes more.
12. Let pie cool then serve!


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2 thoughts on “Deep Dish Apple Pie

  1. Mallory, Looks like you’ve been quite busy! Congratulations on the job – I’m very happy for you. This recipe looks great and I’m going to use it for my Thanksgiving dessert. Keep writing and have a great day!

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