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Deep Dish Apple Pie

One slice of deep dish apple pie on small plates

Ingredients

Deep Dish Apple Pie
2 Recipes Pate Brisee (Flakey Pie Dough)
4 Large Honeycrisp Apples, Peeled, Cored and Thinly Sliced
2 Granny Smith Apples, Peeled, Cored and Thinly Sliced
¾ Cup Light Brown Sugar
¼ Cup All Purpose Flour
1 teaspoon Ground Cinnamon
¼ teaspoon Salt
Zest of 1 Lemon
1 Egg, Beaten
1 Tablespoon Sugar In The Raw 

Pate Brisee (Flakey Pie Dough)
2 1/2 cups all purpose flour
1 Teaspoon salt
1 Teaspoon sugar
1 Cup butter, chilled and cut into small pieces
1/4 to 1/2 Cup ice water

Instructions

Prepare The Pate Brisee (Flakey Pie Dough)

  1. Place flour, salt and sugar in the bowl of a food processor and pulse to combine
  2. Add the chilled and cubed butter and pulse until it looks like a course meal
  3. Continue pulsing and slowly add water at a slow stream and process just until the dough comes together
  4. Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined
  5. Divide dough in half and wrap each piece and refrigerate for 30 minutes 

Prepare and Assemble The Deep Dish Apple Pie 

  1. Preheat the oven to 350 degrees F
  2. Roll out one pie crust dough on a lightly floured surface to ⅛ inch thick
  3. Transfer the dough to a 9 inch deep dish pie plate or 9 inch deep dish tart pan and gently press the dough to take the shape of the pan
  4. Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off 
  5. Refrigerate the dough while you are preparing the filling 
  6. Place the sliced apples, light brown sugar, flour, cinnamon, salt and lemon zest in a large bowl and stir until all ingredients are combined 
  7. Evenly spread the apple filling into the prepared pie crust
  8. Roll out the second pie crust dough on a lightly floured surface to ⅛ inch thick
  9. Cut the dough into 8-10 2-inch strips and arrange half of across the top of the pie 
  10. Form the lattice by placing the other half of the strips diagonally across the first strips 
  11. Gently press the edges together and trim the excess dough 
  12. Using a pastry brush, brush the pie dough with the beaten egg and sprinkle with sugar in the raw 
  13. Bake the Deep Dish Apple Pie for 55-60 minutes or until the crust is golden brown and the filling is bubbling
  14. Allow the pie to cool for 1 hour before serving (if you are using a deep dish tart pan, remove the pie once it is cooled)