Index ::: [ Recipe ] [ Dessert ]
Deep Dish Apple Pie
8 servings

[ INGREDIENTS ]

FOR THE CRUST

All-Purpose Flour
Granulated Sugar
Salt
Unsalted Butter
Ice Water
Almond Milk

FOR THE FILLING

Firm-Tart Apples
Firm-Sweet Apples
Granulated Sugar
Light Brown Sugar
Lemon Juice
Ground Cinnamon
Salt
Cornstarch

[ INSTRUCTIONS ]

1. In a medium-size bowl, whisk together :
   
   2 1/2 Cups All-Purpose Flour;
   2 Tablespoons Granulated Sugar;
   1 Teaspoon Salt;
   until well combined.
2. Sprinkle :
   
   18 Tablespoons Chilled Unsalted Butter, Cut into 1/4 Inch Cubes;
   over flour mixture, and use your fingers to smear them in.
3. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining.
4. Sprinkle :
   
   6 Tablespoons Ice Water;
   on top, and stir with a fork until dough begins to come together.
5. If needed, add :
   
   1 - 2 Tablespoons Ice Water;.
6. Turn dough out onto a lightly floured surface and knead three times, or just enough to make it cohesive. Don't over mix!
7. Gather dough into a ball; then divide it into two pieces, one slightly larger than the other.
8. Press each piece into a disk and wrap in plastic.
9. Refrigerate 30 minutes.

FOR THE FILLING

1. Preheat oven to 425 F or 220 C and set one rack to the lowest position.
2. In a large Dutch oven over medium-low heat, stir :
   
   2 1/2 Pounds (about 5 large) Firm-Tart Apples;
   2 1/2 Pounds (about 5 large) Firm-Sweet Apples;
   peeled, cored, and cut into 1/2 inch thick wedges,
   with :
   
   1/3 Cup Granulated Sugar;
   2 Tablespoons Firmly Packed Light Brown Sugar;
   1 1/2 Tablespoons Freshly Squeezed Lemon Juice;
   1/2 Teaspoon Ground Cinnamon;
   1/2 Teaspoon Salt;
3. Cook, stirring gently, until apples just begin to turn tender, about 10 minutes.
4. Remove apples from heat, stir in :
   
   1 1/2 Tablespoons Cornstarch;
   and spread out on a large baking sheet.
5. Place in your freezer to cool to room temperature, 12 - 15 minutes.
6. Unwrap the larger disk of dough and place it in the center of a large sheet of parchment paper.
7. Cover with a second piece of parchment.
8. Roll out, working from the center, to a 13 inch circle.
9. Peel off the top piece of parchment.
10. Transfer dough, peeled side down, to a 9 inch deep-dish pie plate.
11. Peel off the remaining parchment and press crust into the plate, draping any excess over the sides.
12. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper.
13. Cover with a second piece of parchment.
14. Roll out to an 11 inch circle. Set aside.
15. Remove apples from the freezer.
16. Use a spatula to transfer them, with any juices, into the pie plate.
17. Peel the parchment off the top crust. Transfer, peeled side down, to the pie; then peel off the remaining parchment and, using a sharp knife, make three slashes in the crust to let steam escape.
18. Fold the bottom crust up over the top crust and crimp to seal.
19. Brush crust all over with :
    
    Almond Milk;
    and sprinkle with :
    
    1 Tablespoon Granulated Sugar;.
20. Put the pie on a baking sheet and bake on the lowest rack for 10 minutes.
21. Reduce heat to 350 F or 180 C and bake until the pie is golden brown, another 40 to 50 minutes.
22. Let cool on a rack for at least 45 minutes before serving.

[ NOTE ]

Any combination of firm-tart and firm-sweet apples is fine. Northern Spy, Sierra Beauty, and Esopus Spitzenberg for tartness, and Ginger Gold, Golden Delicious, Jazz, and Jonagold for sweetness.

::: View the original recipe for Deep-Dish Apple Pie at newengland.com