Deep Dish Apple Pie

 The hint of citrus that is added to the apple mixture is delightful. This is a perfect way to enjoy all those delicious apples that are in season. This is also a great addition to the Thanksgiving table.

Deep-Dish Apple Pie
Makes: one 10-inch pie
Note: Recipe from Barefoot Contessa
Ingredients:
4 pounds Granny Smith apples, peeled, quartered and cored
Zest of 1 lemon
Zest of 1 orange
2 Tablespoons freshly squeezed lemon juice
1 Tablespoons freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie crust ( see recipe below)
1 egg beaten with 1 tablespoon water, for egg wash
Directions:
1. Preheat the oven to 400 F
2. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg and allspice.
3. Roll out half the pie dough ( see recipe below) and drape it over the pie pan to extend about 1/2 inch over the rim. Don’t stretch the dough; if  it’s too small, just put it back on the board and re-roll it.
4. Fill the pie with the apple mixture. Brush the edge of the bottom piecrust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges of the bottom crust and crimp the two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar and cut four or five slits.
5. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust
Makes: two 10-inch crusts

Ingredients:
12 Tablespoons (1-1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons ( about 1/2 cup) ice water
Directions:
1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Cut the dough in half. Roll each piece on a well floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan and unfold to fit the pan. Repeat with the top crust.
Enjoy!

63 thoughts on “Deep Dish Apple Pie

  1. THANK YOU for the perfect pie crust recipe. I've asked for a food processor (breaking my 'no presents that plug in' rule) for my birthday (in 3 weeks!). I've always been afraid of making my own pie crust and used those terrible pre-fab ones. Can't wait to try this. You make is sound like I could actually do this!

    Like

  2. Apple desserts are wonderful this time of year! I made an apple crisp recently with the zest of an entire lemon, and it was wonderful. I bet your pie is delicious, too. All those flavors really sound like they'd be good on Thanksgiving.

    Like

  3. Oh, Velca, it's the right season for apples! Your deep pan pie feels delicious.Can you cut an apple pie with a chees knife? Am not sure, but if you like cheese, visit my blog, I have a French Cheese Knife giveaway!

    Like

  4. You know, I think I just might have to put aside my favorite apple pie recipe to try this. I am crazy mad for deep dish apple pie and this looks, well, crazy good! Velva, you are a gem for finding and sharing this.

    Like

  5. I've had to catch up on some of your past posts. Everything looks so good and inviting. Looking forward to making the soup and the delicious deep dish pie/

    Like

  6. Gosh…that is picture perfect! Kind of looks rustic and you know, like you would hear music swell and sun shine on a picnic table where you would eat your slice amidst golden and red leaves falling. Grin. Well done!

    Like

  7. Velva, welcome back! I hope you had wonderful anniversary celebration in NYC! This pit looks delicious. I have a question: is it ok if I use pre-fab crusts? (Don't throw your rolling pin at me!) I don't have a food processor. I've asked for one, to which my husband just LAUGHED.

    Like

  8. Wow, what a pie! I have never made a real pie crust myself but maybe with the help of this post I will try! Love your blog by the way. I especially like the little blurb about how this will be an outlet for you to talk about food so you don't bore your friends. I feel the same way!

    Like

  9. Oh Velva..that pie is adorable..I just found you and love your blog..I will be following you..Thanks for stopping by and YES ! Love those little Christmas tins with the butter cookies…….so cozy and old fashion…I'll check back later…Best,Kary

    Like

  10. I am so glad you posted this Velva. I have decided that now I am officially a Stay at home mum I need to learn how to make pastry. I have never made it from scratch before so I'm a bit worried about it. I will follow this recipe and see how I go. I appreciate your visit too and thanks for the birthday wishes!Have a lovely weekend, Natasha.PS Hope you had a wonderful New York Anniversary!

    Like

  11. Thanks for your nice comments on my blog. I'm glad to have found yours as well. You are truly talented and I hope to learn some cooking tips and tricks from your adventures in the kitchen.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s