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”

Hi Velva! Your blog is wonderful!!I've made many of Ina's recipe, but not this one so thank you for featuring it. I know we would love it (and I have a big basket of Granny Smiths just begging to be used.) :)I'm signing up to follow along. xo ~m

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I love a little citrus in an apple pie. Looks fantastic!

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Oh you just hit my soft spot! I love apples, this pie looks fantastic!

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This is one perfect apple pie! I'd love a piece ,or two, with my tea! :)I love pie crust with both butter and shortening as it's so flakey!Great post, Velva!

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Now I just love a good apple pie, this one looks perfect.xxx

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I just heard about adding a bit of orange to apple pie yesterday and now I read about it on my blog! Have to try this soon and since we are loaded up with apples, sooner is better then later.

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