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Deep Dish Apple Pie

This pie uses twice as many apples as a regular pie and two different kinds of apples.  The key to this recipe is the minimal amount of flavorings, which result in an intense apple flavor.  Also, another key is to precook the apples before assembling the pie. If you can bake the pie a day in advance and let it “ripen” before serving, I think it tastes better.  It will impress your guests!  This recipe uses two recipes from Cook’s Illustrated.  It uses their Deep Dish Apple Pie recipe but I substitute their Foolproof Pie Dough in the recipe.

Lessons Learned: 1. Put the vodka in the freezer and the shortening in the refrigerator several hours before you start making the dough. If you don’t have “several hours,” put the shortening in the freezer too. 2. You can make the dough a few days in advance and store it in the fridge. Look, making a pie can be a hassle, especially when you think about peeling 5 pounds of apples. Making the dough in advance makes the whole process seem easier. 3. You must make your pie dough in two batches. One batch won’t fit in a food processor or process correctly. Therefore, in the ingredients below, I have given you the amounts for one batch. 4. You do not add all the flour or sugar to the processor right at the start. Read the instructions carefully. 5. This recipe will make extra dough. I have never had success in rolling out the amount of dough most recipes call for. With this recipe, you won’t have that problem.

Ingredients

Remember: you are going to make two (2) batches of the dough below!

Dough

2 ½ cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 ½ sticks), cut into ¼-inch slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water

Apple Filling

½ cup granulated sugar plus 1 teaspoon
¼ cup packed light brown sugar
¼ teaspoon table salt
1 tablespoon lemon juice
½ teaspoon grated lemon zest
1/8 teaspoon ground cinnamon
2 ½ pounds tart apples (e.g., Granny Smith), about 5 medium, peeled and cut into ¼-inch-thick slices
2 ½ pounds sweet apples (e.g., Jonagold), about 5 medium, peeled and cut into ¼-inch-thick slices
1 egg white, beaten lightly

Instructions

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening.

Dry Ingredients and Butter in Food Processor

Process until dough just starts to clump, about 15 seconds. Scrape bowl with rubber spatula and redistribute dough evenly around processor. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Pie Dough Wrapped

Rinse, Repeat (you need two batches of dough).

Pie Dough in Fridge

Mix 1/2 cup granulated sugar, brown sugar, salt, lemon zest, and cinnamon in large bowl; add apples and toss to combine.

Apples Cinammon Sugar & Lemon Zest

Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.)
Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes.

Apple Pie Apples Cooling in Pan

While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
Remove 1 disk of dough from refrigerator, dust both sides with flour and roll out to 12-inch circle, about 1/8 inch thick.

Deep Dish Pie Dough Bottom

Roll dough onto pin and unroll it onto 9-inch pie plate and ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.

Deep Dish Apple Pie Dough in Pan

Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes. Meanwhile, roll second disk of dough after dusting both sides with flour on a cutting board or large pan (that will fit in your fridge) to 12-inch circle, about 1/8 inch thick.

Deep Dish Apple Pie Dough Top

Refrigerate until firm, about 30 minutes. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible. Discard juice.

Cooked Apples Straining

Transfer apples to dough-lined pie plate; sprinkle with lemon juice.

Apples in Pie

Remove remaining dough by rolling it on a pin and unroll it onto apples. Fold top dough under bottom dough. Pinch edges of top and bottom dough rounds firmly together. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon of sugar.

Deep Dish Apple Pie Prebaked

Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours.

Deep Dish Apple Pie

Cut into wedges and serve.

Deep Dish Apple Pie
Author: 
Recipe type: Dessert
 
Lessons Learned: 1. Put the vodka in the freezer and the shortening in the refrigerator several hours before you start making the dough. If you don't have "several hours," put the shortening in the freezer too. 2. You can make the dough a few days in advance and store it in the fridge. Look, making a pie can be a hassle, especially when you think about peeling 5 pounds of apples. Making the dough in advance makes the whole process seem easier. 3. You must make your pie dough in two batches. One batch won't fit in a food processor or process correctly. Therefore, in the ingredients below, I have given you the amounts for one batch. 4. You do not add all the flour or sugar to the processor right at the start. Read the instructions carefully. 5. This recipe will make extra dough. I have never had success in rolling out the amount of dough most recipes call for. With this recipe, you won't have that problem.
Ingredients
  • PIE DOUGH Remember: you are going to make two (2) batches of the dough below!
  • 2 ½ cups unbleached all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons cold unsalted butter (1 ½ sticks), cut into ¼-inch slices
  • ½ cup chilled solid vegetable shortening, cut into 4 pieces
  • ¼ cup vodka, cold
  • ¼ cup cold water
  • APPLE FILLING
  • ½ cup granulated sugar plus 1 teaspoon
  • ¼ cup packed light brown sugar
  • ¼ teaspoon table salt
  • 1 tablespoon lemon juice
  • ½ teaspoon grated lemon zest
  • ⅛ teaspoon ground cinnamon
  • 2 ½ pounds tart apples (e.g., Granny Smith), about 5 medium, peeled and cut into ¼-inch-thick slices
  • 2 ½ pounds sweet apples (e.g., Jonagold), about 5 medium, peeled and cut into ¼-inch-thick slices
  • 1 egg white, beaten lightly
Instructions
  1. Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening.
  2. Process until dough just starts to clump, about 15 seconds.
  3. Scrape bowl with rubber spatula and redistribute dough evenly around processor.
  4. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
  5. Empty mixture into medium bowl.
  6. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  7. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  8. Rinse, Repeat (you need two batches of dough).
  9. Mix ½ cup granulated sugar, brown sugar, salt, lemon zest, and cinnamon in large bowl; add apples and toss to combine.
  10. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.)
  11. Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes.
  12. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
  13. Remove 1 disk of dough from refrigerator, dust both sides with flour and roll out to 12-inch circle, about ⅛ inch thick.
  14. Roll dough onto pin and unroll it onto 9-inch pie plate and ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
  15. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
  16. Meanwhile, roll second disk of dough after dusting both sides with flour on a cutting board or large pan (that will fit in your fridge) to 12-inch circle, about ⅛ inch thick.
  17. Refrigerate until firm, about 30 minutes.
  18. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible. Discard juice.
  19. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
  20. Remove remaining dough by rolling it on a pin and unroll it onto apples.
  21. Fold top dough under bottom dough.
  22. Pinch edges of top and bottom dough rounds firmly together.
  23. Cut four 2-inch slits in top of dough.
  24. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon of sugar.
  25. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1½ hours.
  26. Cut into wedges and serve.
 

 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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