Deep Dish Apple Pie

Deep Dish Apple Pie

Nothing is more American than apple pie.  We have festivals for it, some states have it as their official pie and it is often lumped in with mom (as American as…).

This recipe is a bit different than the traditional apple pie instructions that are found in most cookbooks.  Instead of a pie tin (or pie pan) you use a glass 13 X 9 baking dish.  I love this idea, it is so much easier to get the pie out of the pan.

Let’s talk apples.  If you have paid attention at your local grocery store you will have noticed that the types of apples available seems to be growing every year.  We want to keep it simple for this recipe.  If possible you should use either Granny Smith or Golden Delicious apples.  They are readily available, very tasty in a pie and hold their shape well.  Be sure to peel and slice the apples carefully before assembling the pie.

slicing apples for an apple pie

Ingredients

For The Crust:

  • 2 cups all-purpose flour
  • 1/2 cup shortening
  • 1 large egg
  • 1/4 cup cold water
  • 2 tablespoons white vinegar

For The Filling

  • 10 cups sliced peeled tart apples (about 8 medium apples)
  • 1 teaspoon lemon juice
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon butter
  • 1 large egg
  • 1 tablespoon whole milk

deep dish apple pie

Directions

  • Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight.
  • Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13×9-in. baking dish; dot with butter.
  • On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

 

Being a bit lazy I have tried to use my stand mixer when making the crust but I didn’t like the results.  My grandmother would have been appalled that I even tried.