Deep-Dish Apple Pie
- Total Time
- 2 hours, plus chilling and cooling
- Rating
- Comments
- Read comments
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Ingredients
- 3¾cups/450 grams all-purpose flour, more for dusting surfaces
- 1½teaspoons kosher salt
- ½teaspoon sugar
- 12ounces/340 grams cold unsalted butter (3 sticks), cut into large dice
- About 10 cups/40 ounces/1200 grams peeled and sliced apples, more as needed (see note)
- ½cup/100 grams granulated sugar
- ½teaspoon salt
- 1teaspoon cinnamon
- Pinch freshly grated nutmeg
- ½teaspoon allspice
- 1 to 2teaspoons freshly squeezed lemon juice or 1 tablespoon unfiltered apple cider vinegar
- 1 to 2tablespoons Calvados or other apple liqueur, brandy or cider
- ½cup/70 grams all-purpose flour
- 2tablespoons/30 grams cold butter, cut into small pieces
- 1egg
- 2teaspoons coarse or granulated sugar for sprinkling
For the Crust
For the Filling
Nutritional analysis per serving (14 servings)
408 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 5 grams protein; 294 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the crust: In a food processor or stand mixer, mix together the flour, salt and sugar. Add butter and pulse (or mix at medium-low speed) until the pieces are coated with flour. Add ½ cup ice water and mix until incorporated. Keep dribbling in ice water, a tablespoon at a time, mixing until the dough just comes together into a lump. It should be moist, but not sticky. Turn out onto a lightly floured surface. (If dough feels wet, use a little extra flour.) Press the dough together, turning over a few times, until smooth and solid.
- Step 2
Shape into 2 disks, using about ⅓ of the dough for the top crust and the remaining ⅔ for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days.
- Step 3
On a lightly floured surface or nonstick baking mat, roll out the larger disk to about ¼-inch thickness. The size and shape will depend on your dish. Use the crust to line a large 2½- to 3-quart baking dish, like a 10-inch round or 9-inch square, at least 2 inches deep. Refrigerate while you prepare the apples.
- Step 4
Make the filling: In a large mixing bowl, combine the apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice or vinegar, 1 tablespoon Calvados and flour. Toss together until the apples are roughly coated with what looks like wet sand. If filling is dry, add the remaining tablespoon of Calvados. Pour into the pie crust, mounding above the rim, and dot with butter. (If necessary, add more apple pieces to the top. Don't worry about mixing them in.)
- Step 5
Roll out remaining dough to ¼-inch thickness (or a bit less) and lay it gently over the fruit. Trim any excess and fold the edges into a thick rim. Crimp, if desired.
- Step 6
Whisk the egg thoroughly with 1 tablespoon cold water. Brush over the entire top crust, including the edges. Cut 5 or 6 vents on top. Refrigerate pie while the oven heats.
- Step 7
Place a baking sheet on the middle rack of the oven and heat to 425 degrees. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes.
- Step 8
Open the oven and carefully sprinkle the sugar over the surface of the pie. Bake about 10 minutes longer. Look for steam and bubbling juices coming out of the vents, and a well-browned crust, before removing the pie from the oven.
- Step 9
Let cool at least 1 hour before serving.
- A mix of sweet and tart, crisp and soft apples produces the best filling. If using mainly firm apples (like Honeycrisp, Gala, Cameo or Golden Delicious), try to add a few that will soften and become jammy (like Idared, McIntosh or Cortland).
Private Notes
Comments
A few thoughts after 50 years of making pies: Tapioca flour cooks up clear and there's no chance of a floury taste in the filling Boiled cider in the filling adds a really deep apple flavor to the filling. All-butter is a great crust, but half butter and half something like Smart Balance or Earth Balance cuts the cholesterol and makes a really nice crust. A half-cup of sugar in the filling is plenty and a lot healthier. Skip it on the crust. A great recipe whatever you do.
Sorry, but a pound of butter is 16 oz and there are four sticks to a pound, so each stick is 4 ounces (a 1/4 pound). Perhaps you are thinking of tablespoons as there are 8 tablespoons to a 1/4 pound stick of butter
Love the idea of a little cider vinegar and Calvados, but I'd also suggest a heaping tablespoon of tapioca flour to help thicken the juices. The best pies I've made have always been a combination of apples, and you can often buy discounted "pie" apples at farm stands– slightly blemished, less than perfect fruit.
Freeze butter then grate on smallest holes of box grater and fold into flour mixture. No need for the processor.
I wasn’t totally happy with the pastry, not as flaky as I would have liked. It could be because we don’t have a true pastry blender attachment for our stand mixer. Also next time I’ll cut up the butter into smaller bits. I’m not a pastry maker by any stretch and found the recipe lacking with respect to size of butter to cut up. It did come together very quickly, I could have also over mixed. The pie mix itself was good.
This pie has fantastic taste and I lovely to look at though a little watery on the inside. I would suggest that perhaps a little bit of a thickening agent such as tapioca would have helped it be a little bit less liquid on the inside.