Deep-Dish Apple Pie | Recipes
Makes one 10-inch Pie | Level: Intermediate Photo: Maura McEvoy 4 pounds Granny Smith apples, peeled, quartered, and coredZest of 1 lemonZest of 1 orange2 tablespoons freshly squeezed lemon juice1 tablespoon freshly squeezed orange juice1/2 cup sugar, plus 1 teaspoon to sprinkle on top1/4 cup all-purpose flour1 teaspoon kosher salt3/4 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/8 teaspoon ground allspicePerfect Pie Crust (see recipe)1 egg beaten with 1 tablespoon water for egg wash 4 pounds Granny Smith apples, peeled, quartered, and cored Zest of 1 lemon Zest of 1 orange 2 tablespoons freshly squeezed lemon juice 1 tablespoon 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) 1 egg beaten with 1 tablespoon water for egg wash Preheat the oven to 400 degrees. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice. Roll out half the pie dough 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. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1 inch over the rim. 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. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut four or five slits. 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) 12 tablespoons (1-1/2 sticks) very cold unsalted butter3 cups all-purpose flour1 teaspoon kosher salt1 tablespoon sugar1/3 cup very cold vegetable shortening6 to 8 tablespoons (about 1/2 cup) ice water 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 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. 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. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags Dessert, autumn, Thanksgiving, holiday , Entertaining, Vegetarian, Make Ahead , kids, baking, pie, apple desserts Share This