Deep Dish Apple Pie

 

An apple a day, right? How about a Deep Dish Apple Pie full of tender apples dripping with cinnamon, sugar, butter, and enrobed in the flakiest, most delectable homemade crust you can imagine? It may not keep the doctor away, per se, but it sure satiates my craving for apple cinnamon awesomeness.

 
 
Deep Dish Apple Pie
 
 

Crust Elements

1-1/2 Sticks Unsalted Butter, diced

3 C Organic All-Purpose Flour

1 Tsp Sea Salt

1 T Organic Cane Sugar

1/3 C Vegetable Shortening

7 T Ice Water

Filling Elements

6 - 8 Granny Smith Apples, peeled and sliced

1 Lemon, Zested

1 Orange, Zested

2 T Fresh Lemon Juice

1 T Fresh Orange Juice

3/4 C Organic Cane Sugar

1/4 C Organic All-Purpose Flour

1 Tsp Sea Salt

1 Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg

1/8 Tsp Ground Ginger

1 Large Egg, beaten

1 T Water

Directions

  1. Place a sifter into a medium mixing bow and add flour, sea salt and sugar; sift into bowl.

  2. Add sifted ingredients to the bowl of a food processor fitted with a steel blade; pulse once or twice and add cold, cubed butter and shortening.

  3. Pulse about a dozen times or until butter becomes small balls.

  4. With the food processor running, add ice water (not ice) down the feed tube until dough forms; this will happen rapidly.

  5. Place dough on a floured cutting board or counter and roll into a ball; cover with plastic wrap and refrigerate for 30 minutes.

  6. Preheat oven to 400° Fahrenheit.

  7. In a large mixing bowl, add apples, juices, sugar, flour and spices; toss well to combine evenly.

  8. Remove dough from refrigerator, unwrap and cut in half with a knife or bench scraper.

  9. Roll-out one ball of dough to about 1/2" thick and place it into the bottom of an ungreased, deep pie dish; it should hang over the outside edge about 2 inches.

  10. Add apple mixture to the pie dish; it’ll be a mound of apples.

  11. Brush the edge of the bottom pie crust with egg wash so it will adhere to the top crust.

  12. Roll-out the second ball to 1/2" thickness and drape over the top of the apple mixture so that it hangs over the edges about one inch; crimp the two crusts together with your fingers.

  13. Brush the entire top crust with egg wash, sprinkle with sugar or cinnamon sugar and cut 4 - 5 slits in the center of the pie for steam to escape.

  14. Place pie on a baking sheet in the center of the over and bake for 60 - 75 minutes; serve warm!

 
 

xo, Melissa

 
PieMelissa ChildressApple, Fruit, Deep Dish