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Get ready to bake the ultimate deep-dish apple pie! This pie combines the perfect blend of sweet and tart apples with a flaky, buttery crust. Follow this easy recipe to make a Thanksgiving dessert that will have everyone asking for seconds!
Type of Cuisine:
American
Prep Time: 1 hour.
Cook Time: 1 hour 25 minutes
How Many Servings?
8-10 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 ½ cups all-purpose flour | |
| 1 cup unsalted butter (cut into cubes and cold) | |
| ½ cup ice water | |
| ½ teaspoon salt | |
| 1 egg washed (1 large egg beat with one tablespoon of milk) | |
| Coarse sugar for sprinkling (optional) |
For the Apple Filling:
| 10 large apples (cored, peeled, and sliced into ¼ inch slices. About 12 cups or 6 lb of apples) | |
| ½ cup sugar | |
| ½ cup light brown sugar | |
| Juice of one lemon | |
| 2 teaspoons cinnamon | |
| ¼ teaspoon nutmeg | |
| 1 teaspoon salt | |
| 1 tablespoon unsalted butter | |
| 3-4 tablespoons corn startch |
Toppings
| 1-2 tablespoons coarse sugar (optional but recommended). |
Preparation
1
Make the Pie Dough
In a food processor, pulse the flour and ½ teaspoon salt 2-3 times. Add 1 cup cold, cubed butter. Pulse 8-10 times until the mixture resembles coarse crumbs with pea-sized butter pieces. With the processor running, drizzle in the ice water. Stop when the dough starts clumping together and looks shaggy (not smooth). If too dry, add 1 more tablespoon of water. Turn out onto a floured surface and divide into two equal portions. Shape each into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days)..
In a food processor, pulse the flour and ½ teaspoon salt 2-3 times. Add 1 cup cold, cubed butter. Pulse 8-10 times until the mixture resembles coarse crumbs with pea-sized butter pieces. With the processor running, drizzle in the ice water. Stop when the dough starts clumping together and looks shaggy (not smooth). If too dry, add 1 more tablespoon of water. Turn out onto a floured surface and divide into two equal portions. Shape each into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days)..
2
Prepare the Apple Filling
Peel, core, and slice the apples into ¼-inch thick slices (you'll have about 12-14 cups). In a large bowl, toss the apple slices with ½ cup sugar and 2 tablespoons lemon juice. Let sit for 15 minutes. Transfer apples to a colander and drain for 5-10 minutes to remove excess liquid.
Peel, core, and slice the apples into ¼-inch thick slices (you'll have about 12-14 cups). In a large bowl, toss the apple slices with ½ cup sugar and 2 tablespoons lemon juice. Let sit for 15 minutes. Transfer apples to a colander and drain for 5-10 minutes to remove excess liquid.
3
Add the Spices and Thickener
Return the drained apples to the bowl. Add the light brown sugar, cinnamon, nutmeg, and salt. Toss to coat. Sprinkle 3-4 tablespoons cornstarch over the apples and toss until no white streaks remain.
Return the drained apples to the bowl. Add the light brown sugar, cinnamon, nutmeg, and salt. Toss to coat. Sprinkle 3-4 tablespoons cornstarch over the apples and toss until no white streaks remain.
4
Prepare the Bottom Crust
Preheat oven to 425°F. Remove one dough disc from the refrigerator and let it sit for 5 minutes. Roll out on a floured surface into a 12-13-inch circle, about ⅛-inch thick. Transfer to a 10-11-inch deep-dish pie pan (2 inches deep). Press gently into the bottom and sides, letting excess dough hang over the edges.
Preheat oven to 425°F. Remove one dough disc from the refrigerator and let it sit for 5 minutes. Roll out on a floured surface into a 12-13-inch circle, about ⅛-inch thick. Transfer to a 10-11-inch deep-dish pie pan (2 inches deep). Press gently into the bottom and sides, letting excess dough hang over the edges.
5
Fill the Pie
Spoon the apple filling into the crust, mounding it slightly in the center. Pack it snugly—it should dome 1-2 inches above the rim. Cut 1 tablespoon of cold butter into small pieces and scatter over the filling.
Spoon the apple filling into the crust, mounding it slightly in the center. Pack it snugly—it should dome 1-2 inches above the rim. Cut 1 tablespoon of cold butter into small pieces and scatter over the filling.
6
Add the Top Crust
Roll out the second dough disc into a 12-13-inch circle. Drape it over the filling. Trim both layers of dough to ¾-1 inch beyond the pan's edge. Fold the top crust under the bottom crust and press to seal. Crimp or flute the edges with your fingers or press with a fork.
Roll out the second dough disc into a 12-13-inch circle. Drape it over the filling. Trim both layers of dough to ¾-1 inch beyond the pan's edge. Fold the top crust under the bottom crust and press to seal. Crimp or flute the edges with your fingers or press with a fork.
7
Vent and Add Finishing Touches
Cut 4-6 slits (about 2 inches each) in the top crust for vents. Whisk 1 egg with 1 tablespoon water. Brush over the entire top crust and edges. Sprinkle with 1-2 tablespoons coarse sugar (optional but recommended).
Cut 4-6 slits (about 2 inches each) in the top crust for vents. Whisk 1 egg with 1 tablespoon water. Brush over the entire top crust and edges. Sprinkle with 1-2 tablespoons coarse sugar (optional but recommended).
8
Protect the Edges
Cover the crimped edges with a pie shield or aluminum foil ring to prevent over-browning.
Cover the crimped edges with a pie shield or aluminum foil ring to prevent over-browning.
9
Bake the Pie
Place the pie on a rimmed baking sheet. Bake at 425°F for 25 minutes. Reduce the temperature to 350°F and bake 45-60 minutes longer, until the crust is deep golden and filling is bubbling through the vents. Remove the foil shield during the last 15-20 minutes.
Place the pie on a rimmed baking sheet. Bake at 425°F for 25 minutes. Reduce the temperature to 350°F and bake 45-60 minutes longer, until the crust is deep golden and filling is bubbling through the vents. Remove the foil shield during the last 15-20 minutes.
10
Cool and Serve
Cool on a wire rack for at least 2-4 hours before slicing. Serve with vanilla ice cream or whipped cream if desired.
Cool on a wire rack for at least 2-4 hours before slicing. Serve with vanilla ice cream or whipped cream if desired.