Deep-Dish Apple Pie
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Lemon Juice (freshly squeezed)3 cups
All-Purpose Flour1 tsp
Kosher Salt3 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 tbsp
SugarDirections:
1
Preheat the oven to 400 degrees
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 right) and drape it over the pie pan to extend about 1/2 inch over the rim
4
Don't stretch the dough; if it's too small, just put it back on the board and re-roll it
5
Fill the pie with the apple mixture
6
Brush the edge of the bottom piecrust with the egg wash so the top crust will adhere
7
Top with the second crust and trim the edges to about 1 inch over the rim
8
Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork
9
Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar and cut four or five slits
10
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
11
Serve warm
12
Dice the butter and return it to the refrigerator while you prepare the flour mixture
13
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
14
Add the butter and shortening
15
Pulse 8 to 12 times, until the butter is the size of peas
16
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball
17
Dump out on a floured board and roll into a ball
18
Wrap in plastic wrap and refrigerate for 30 minutes
19
Cut the dough in half
20
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
21
Fold the dough in half, place in a pie pan and unfold to fit the pan
22
Repeat with the top crust
23
Photograph by Quentin Bacon