Deep Dish Apple Pie
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WHAT YOU NEED:
FILLING: 10 cups apples 2 Tbsp lemon juice 1/3 cup sugar 1/3 cup firmly packed brown sugar 3 Tbsp flour 1 ¼ tsp cinnamon ½ tsp salt 2 Tbsp butter |
CRUST:
2 cups flour 1/2 tsp salt 1/2 pound butter 2 egg yolk 4 Tbsp water |
METHOD:
*PIE CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
FILLING:
Preheat the oven to 400° F (220° C).
On a floured surface, roll out the bottom crust and line the pie pan, letting any extra crust hang over the edge of pan.
In a large bowl, mix the brown sugar, white sugar, flour, salt and spice blend.
In a separate bowl, add the lemon juice to water to fill the bowl halfway.
Peel, core, and slice the apples and place them in the lemon water.
Remove the sliced apples from the lemon water and toss with the dry ingredients.
Fill the pie crust with the apple mixture.
Cut the butter into small pieces and dot top of the the apple mixture.
Roll out the top crust, then fold in half, and then fold once more into quarter. Cut two small slits on the folder side of the crust.
Place the folded crust onto the filled pie pan. Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan. Fold the edges of the top crust over the bottom crust, then tuck into the sides of the pie pan.
Place in oven and place a roasting pan on the rack under the pie to catch any juices that may run over.
Bake for 45 minutes or until the pastry is golden and juices bubble up.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
*PIE CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
FILLING:
Preheat the oven to 400° F (220° C).
On a floured surface, roll out the bottom crust and line the pie pan, letting any extra crust hang over the edge of pan.
In a large bowl, mix the brown sugar, white sugar, flour, salt and spice blend.
In a separate bowl, add the lemon juice to water to fill the bowl halfway.
Peel, core, and slice the apples and place them in the lemon water.
Remove the sliced apples from the lemon water and toss with the dry ingredients.
Fill the pie crust with the apple mixture.
Cut the butter into small pieces and dot top of the the apple mixture.
Roll out the top crust, then fold in half, and then fold once more into quarter. Cut two small slits on the folder side of the crust.
Place the folded crust onto the filled pie pan. Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan. Fold the edges of the top crust over the bottom crust, then tuck into the sides of the pie pan.
Place in oven and place a roasting pan on the rack under the pie to catch any juices that may run over.
Bake for 45 minutes or until the pastry is golden and juices bubble up.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.