DEEP DISH APPLE PIE

Here’s a delicious Deep Dish Apple Pie recipe, perfect for when you’re craving a rich, hearty dessert with tender apples, a cinnamon-spiced filling, and a buttery, flaky crust.

Deep Dish Apple Pie Recipe

Ingredients:

• For the Crust:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/4 cup ice water (more if needed)
• For the Filling:
  • 6-8 medium apples (a mix of tart and sweet apples like Granny Smith and Honeycrisp)
  • 1 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour (for thickening)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon butter (cut into small pieces)
  • 1 tablespoon milk or cream (for brushing on top)

Instructions:

1. Make the Pie Crust:

• In a large mixing bowl, whisk together flour, sugar, and salt.
• Add the cold butter cubes. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
• Slowly add the ice water, one tablespoon at a time, mixing until the dough begins to come together. You may need a little more water, but be careful not to add too much.
• Divide the dough into two equal portions, shape each into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes to chill.

2. Prepare the Apple Filling:

• Peel, core, and slice the apples. Toss them in a large bowl with lemon juice to prevent browning.
• Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Stir until the apples are evenly coated.

3. Assemble the Pie:

• Preheat your oven to 425°F (220°C).
• Roll out one disk of the chilled dough on a lightly floured surface to fit a 9-inch deep-dish pie pan. Gently press the dough into the pan, allowing the excess to hang over the edges.
• Pour the apple filling into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of butter.
• Roll out the second disk of dough and place it over the apple filling. Trim the excess dough, leaving about 1 inch of overhang, and fold the edges under. Crimp the edges to seal the pie.
• Cut a few small slits in the top crust to allow steam to escape during baking.
• Brush the top of the pie with milk or cream to give it a golden, glossy finish.

4. Bake the Pie:

• Place the pie on a baking sheet (to catch any drips) and bake for about 45-50 minutes until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with foil.
• Check the filling by inserting a knife into the apples – they should be tender and the juices should be thickened.

5. Cool and Serve:

• Let the pie cool for at least 1 hour before slicing to allow the filling to set.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Tips for Perfect Deep Dish Apple Pie:

• Apple Varieties: A mix of tart (like Granny Smith) and sweet (like Honeycrisp or Fuji) apples gives the best balance of flavor.
• Thickening the Filling: Adjust the flour amount based on the juiciness of your apples. If the filling seems too runny before baking, add an extra tablespoon of flour.
• Crust Tips: Ensure your butter is very cold when making the crust for a flakier result. If your dough feels too warm, refrigerate it again for 10-15 minutes before rolling out.
• Pie Shield: To prevent overbrowning, you can cover the crust edges with aluminum foil or a pie shield during baking.

Enjoy your Deep Dish Apple Pie – it’s a warm, comforting dessert that’s perfect for any occasion!