Deep Dish Apple Pie

Kristen Massad — Tue, 13 Oct 2020 14:50:15 +0000

Flakey, sweet, tart, and perfectly layered, Deep Dish Apple Pie is full of so much flavor and personality. The perfect pie dough, two varieties of apples, light brown sugar, lemon zest, and cinnamon combine to create the most delicious slice of pie.

The Autumn and Winter seasons bring so many comforting flavors that can be enjoyed in every meal, but one of my absolute favorite things to do is bake with apples. Each apple variety has its very own personality. The beautiful color, the size and shape, and the different flavors make each dish so unique and special. This pie contains two kinds of apples wrapped in the perfect pie crust, and it just works. The combination of the sweet and crunchy honey crisp apples and the tart green granny smith apples makes for the most incredible filling and will give so much dimension to each bite.

The crisp texture of fresh apples from the market brings the fall season to life, but even better is the smell in your kitchen when you bake a Deep Dish Apple Pie. There is nothing quite like it. I love to enjoy a warm slice of apple pie with a scoop of vanilla bean ice cream or a drizzle of Homemade Caramel Sauce!

Ingredients

Flour- All-purpose is great for the crust
Butter- Unsalted, chilled, and cut into small pieces
Sugar- Granulated for the crust, light brown for the filling
Apples- Thin, peeled slices of Honeycrisp and Granny Smith
Cinnamon- To add some warming spice
Egg- To give the crust its nice golden color when it bakes
Lemon- The zest adds a fresh citrus touch

Directions

Prepare The Pie Crust

In a food processor, pulse the flour, salt, and sugar to combine
Add the butter and pulse until it looks like a course meal
Pulse and slowly add water just until the dough comes together
On a lightly floured work space, knead the dough until fully combined
Divide the dough in half, wrap each piece in plastic wrap, and chill 30 minutes

Assemble The Deep Dish Apple Pie

Roll out one of the portions of dough on a lightly floured surface to ⅛ inch thick
Gently press the dough into a 9 inch deep dish pie plate or tart pan (leave 1 inch of dough hanging over the edge and cut the rest off)
Place the apple slices, light brown sugar, flour, cinnamon, salt, and lemon zest in a large bowl and stir until combined
Spread the filling onto the prepared crust
Roll out the remaining dough the same way as before, then cut into 8 to 10 2-inch strips and arrange half of them across the top of the pie
Place the rest diagonally across the first strips
Gently press the edges together and trim off any extra dough

Egg Wash and Bake

Brush the dough with the beaten egg using a pastry brush and sprinkle with sugar
Bake at 350 degrees for 55-60 minutes or until the crust is golden brown and filling is bubbling
Let the pie cool for 1 hour before serving

Tips and FAQs for Deep Dish Apple Pie

Make sure your butter is cold when you're ready to make the crust. A cold crust means it will be super flaky when baked!
I know it will be difficult, but let the pie cool for a full hour after it comes out of the oven. It will be worth it.

How do you make the pie crust lattice?

Make sure that your dough has been chilled or rested in the refrigerator for a short period of time so that it is not too soft or too hard. Once your pie is filled and ready to be topped, roll out your dough on a lightly floured surface to be about three inches larger than the pie. Cut the dough into 1-2 inch wide strips and lay 4-5 strips parallel about ½ inch apart on the pie. Fold back every other dough strip. Place one strip of dough perpendicular to the parallel strips and unfold the strips of dough over the perpendicular strip of dough. Now take the parallel strips that are underneath the perpendicular strip of dough and fold it back over the parallel strip. Continue this process until the top of the pie is covered with lattice.

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