Deep Dish Apple Pie Filling Recipes

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DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

From Cooks Illustrated: "We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts." Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions

Provided by senseicheryl

Categories     Pie

Time 1h5m

Yield 1 9 inch pie, 8-10 serving(s)

Number Of Ingredients 17

2 1/2 cups unbleached all-purpose flour, plus additional
all-purpose flour, for work surface (12 1/2 ounces)
1 teaspoon table salt
1 tablespoon sugar
16 tablespoons unsalted butter, cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 tablespoons sour cream
1/3 cup ice water (or more)
1/2 cup granulated sugar
1 teaspoon granulated sugar
1/4 cup light brown sugar, packed
1/4 teaspoon table salt
1 tablespoon lemon juice
1/2 teaspoon lemon zest, grated
1/8 teaspoon ground cinnamon
2 1/2 lbs tart apples, about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
2 1/2 lbs sweet apples, about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
1 egg white, beaten lightly

Steps:

  • For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
  • Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
  • Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.).
  • For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. 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. 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 and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
  • Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, 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 (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
  • Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
  • 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. Cut into wedges and serve.
  • Freezing Instructions:.
  • We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer.
  • Assembled pies kept well for up to two weeks in the freezer; after that, the texture of the crust and apples suffered. To freeze an assembled pie, follow the recipe all the way through sealing the pie crust, but do not brush with egg wash. Freeze the pie for two to three hours, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer. To bake, remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut slits in the top crust, and place directly on the baking sheet in the preheated oven. Bake 5 to 10 minutes longer than normal.
  • For a longer freezer storage time of several months, freeze the crust and apples separately. Freeze individual batches of the cooked, drained apple filling in quart-sized freezer bags (this doubles as a great alternative to canning). Then make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a double layer of plastic wrap and foil, and freeze. When you're ready to make the pie, simply thaw the apples and crust in the refrigerator the night before, assemble as per the recipe instructions, and bake as directed. Of course, you can always just freeze the apples and make the crust fresh the day you bake the pie.

DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. -Salem Cross Inn, West Brookfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 15 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup shortening
1 large egg
1/4 cup cold water
2 tablespoons white vinegar
FILLING:
10 cups sliced peeled tart apples (about 8 medium)
1 teaspoon lemon juice
1/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon butter
1 large egg
1 tablespoon whole milk

Steps:

  • Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 3h38m

Yield 8 servings

Number Of Ingredients 21

3 tablespoons butter
2 pounds Granny Smith apples, sliced 1/2-inch thick
2 pounds Macintosh Apples, sliced 1/2-inch thick
1/2 cup sugar
1/2 cup light brown sugar, packed
1 lemon, juiced
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pecan pieces
1 recipe Pie Dough, recipe follows
1 egg, beaten
4 ounces Wisconsin Sharp Cheddar, grated
8 scoops vanilla ice cream
2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
3/4 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 tablespoons solid vegetable shortening
5 tablespoons ice water

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Mix in the pecans. Cool the mixture.
  • Lightly dust a surface with flour. Cut the dough in half. Roll out each half to 12 inches in diameter and about 1/8-inch thick. Fold 1 circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.
  • Remove the pie from the oven and sprinkle the cheese over the top. Return the pie to the oven and continue to cook for 8 minutes or until the cheese is bubbly. Let cool to room temperature before slicing, about 1 hour. Serve with vanilla ice cream.
  • Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed just until the dough comes together, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield One 9-or 10-inch pie

Number Of Ingredients 19

4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
  • Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
  • Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
  • Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
  • Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

DEEP-FILLED BRAMLEY APPLE PIE



Deep-filled Bramley apple pie image

Warm apple pie is a seasonal delight. This hearty version will happily feed a crowd

Provided by Barney Desmazery

Categories     Dessert, Dinner, Lunch

Time 1h10m

Number Of Ingredients 9

200g sultana
5 tbsp brandy
plain flour for dusting
750g (2 x 375g packs) of all-butter shortcrust pastry
5 medium Bramley apples , peeled, cored and finely sliced
140g golden caster sugar
¼ tsp each ground cinnamon, nutmeg and allspice
1 egg beaten with a splash of milk
vanilla ice cream or clotted cream, to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, then set aside. If the pastry is in two blocks, squish it together, then cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. place in the fridge.
  • Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple. Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin. Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.
  • Bake for 30-35 mins until golden. Leave to cool in its tin for a good hour, until the bottom is cool enough to touch. Run a knife around the pie's edge, then open the side of the tin and remove the pie. Serve sliced with ice cream or clotted cream.

Nutrition Facts : Calories 646 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

DEEP DISH APPLE PIE FILLING



Deep Dish Apple Pie Filling image

Number Of Ingredients 15

4 pounds Pink Lady, Fuji or other pie apples
1/2 cup (packed) dark brown sugar
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1 handful All-purpose flour (for surface)
1 1/2 cups apple cider
1 piece vanilla bean, split lengthwise
2 tablespoons cornstarch
1 large egg
2 tablespoons chilled unsalted butter, cut into pieces
1 handful Demerara sugar (for sprinkling)

Steps:

  • Toss apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice, and cardamom in a large bowl to coat. Let apples sit until they start to release their juices, at least 1 hour and up to 3 hours.
  • Preheat oven to 375°. Place apple cider in a medium saucepan and scrape in seeds from vanilla bean; add pod. Bring to a boil and cook, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about ½ cup; remove vanilla pod. Stir cornstarch into 3 Tbsp. water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly, until cider mixture is very thick and bubbling, about 1 minute. Let cool slightly, then scrape over apples; toss to coat.
  • Carefully transfer dough round to pie dish. Lift up edges and allow dough to slump down into dish (if too cold to be pliable, let it warm up slightly first). Trim, leaving about 1" overhang. Beat egg with 1 tsp. water in a small bowl and brush over edges of dough. Scrape in apple filling, creating a mound in the center; dot filling with butter. Place remaining dough round over filling. Trim edges of top round, leaving a ½" overhang. Fold edge of bottom round up and over; press together to seal. Crimp edge and brush top with remaining egg wash. Sprinkle with demerara sugar and cut a few vents in top. Place pie on a foil-lined rimmed baking sheet and chill in freezer 10 minutes.
  • Bake pie until crust is deep golden brown and juices are thick and bubbling, 1½-2 hours (yes: 2 hours!). Transfer pie to a wire rack and let cool at least 4 hours before serving.

DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

This hearty, rustic version of the classic American dessert puts all the focus on the texture and flavor of the apple filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

Pate Brisee for Deep-Dish Apple Pie
All-purpose flour, for dusting
5 1/2 pounds firm, tart apples, such as Empire
Juice of 2 lemons
1 cup sugar
2 teaspoons ground cinnamon
6 tablespoons unsalted butter
1/2 cup brandy
1 large egg yolk
1 tablespoon sugar, for sprinkling

Steps:

  • Heat oven to 450 degrees. Place three-quarters of the pate brisee on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, as necessary. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.
  • Peel and core apples, then cut into 1/4-inch-thick slices. As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with sugar mixture.
  • Divide butter between 2 large skillets, and melt over medium-high heat. Divide apples between skillets, and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.
  • Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat, and set aside.
  • Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.
  • Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle with remaining 1 tablespoon sugar.
  • Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350 degrees and bake until the crust is crisp and the apples are soft, 45 to 50 minutes more. Let stand at least 30 minutes before serving.

DEEP DISH APPLE-RAISIN PIE



Deep Dish Apple-raisin Pie image

The addition of raisins to this wonderful apple pie makes this even more special...A fantastic-tasting pie! (Prep time does not include making the pastry)

Provided by Kittencalrecipezazz

Categories     Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 11

2 1/2 lbs golden delicious apples, peeled and thinly sliced (6-7)
1/2 cup raisins
1/4 cup packed brown sugar
2 tablespoons flour
2 tablespoons orange juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 pinch ground cloves
2 tablespoons cold butter, cut into very small pieces
1 pastry dough, for a double pie (9-inch)

Steps:

  • Heat oven to 400 degrees (bottom rack).
  • In a large bowl, combine apples, raisins, sugar, flour, cinnamon, nutmeg, salt and cloves.
  • Mound mixture in prepared unbaked pastry shell; dot with small pieces of butter.
  • Cover the filling with top pie crust; seal, and flute edges.
  • Cut several vents/slits in top crust to vent out steam.
  • Place on a cookie sheet if desired to prevent spills.
  • Bake for 50-60 minutes, or until crust is golden, and apples are tender.
  • Cool at least 30 minutes before serving.

DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

If you're going to the trouble of making a pie, why not make it a blockbuster? This pie, adapted from the professional pie coach Kate McDermott, is both deeper and wider than the traditional nine-inch version. The thicker rim is especially satisfying, like a buttery, crumbly slab of shortbread. You can use a 10-inch deep-dish pie pan, or a deep nine- or 10-inch square, or another 2 1/2- to 3-quart baking dish of your choice. A mix of apple types always makes the best filling.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 16

3 3/4 cups/450 grams all-purpose flour, more for dusting surfaces
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar
12 ounces/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)
1/2 cup/100 grams granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
Pinch freshly grated nutmeg
1/2 teaspoon allspice
1 to 2 teaspoons freshly squeezed lemon juice or 1 tablespoon unfiltered apple cider vinegar
1 to 2 tablespoons Calvados or other apple liqueur, brandy or cider
1/2 cup/70 grams all-purpose flour
2 tablespoons/30 grams cold butter, cut into small pieces
1 egg
2 teaspoons coarse or granulated sugar for sprinkling

Steps:

  • 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 1/2 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.
  • Shape into 2 disks, using about 1/3 of the dough for the top crust and the remaining 2/3 for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days.
  • On a lightly floured surface or nonstick baking mat, roll out the larger disk to about 1/4-inch thickness. The size and shape will depend on your dish. Use the crust to line a large 2 1/2- 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.
  • 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.)
  • Roll out remaining dough to 1/4-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.
  • 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.
  • 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.
  • 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.
  • Let cool at least 1 hour before serving.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 294 milligrams, Sugar 17 grams, TransFat 1 gram

6-HOUR SALTED CARAMEL DEEP DISH APPLE PIE RECIPE BY TASTY



6-Hour Salted Caramel Deep Dish Apple Pie Recipe by Tasty image

If you have some time on your hands, go all out this holiday season with this epic apple pie. Extra flaky pie dough encases tender, spiced apples, but the showstopper is the indulgent, salted caramel poured on top at the end, garnished with crunchy candied pecans. It's out of this world!

Provided by Katie Aubin

Categories     Desserts

Time 6h

Yield 8 servings

Number Of Ingredients 22

3 ¾ cups all purpose flour, plus more for dusting
1 pinch kosher salt
3 sticks unsalted butter, cut into 1/2 in (1.24 cm) and frozen for 15 minutes
¾ cup water, ice water, plus more as needed
1 large egg, with 1 tablespoon water
2 tablespoons unsalted butter
3 lb Granny Smith applesGranny Smith apples, peeled and sliced into ¼-inch (6 mm) wedges
3 lb honeycrisp apple, peeled and sliced into ¼-inch (6 mm) wedges
1 lemon
1 ½ cups brown sugar
1 teaspoon kosher salt
1 tablespoon pumpkin pie spice
1 ½ teaspoons vanilla bean paste
¼ cup cornstarch
3 tablespoons water
1 cup apple cider
1 ½ cups granulated sugar
⅓ cup water
1 tablespoon light corn syrup
¾ cup heavy cream, room temperature
½ teaspoon kosher salt
pecan, candied chopped, for garnish

Steps:

  • Make the pie dough: In a large bowl, mix together the flour and salt. Add the butter and toss to coat each cube with the flour, then smash each piece of butter with your fingers.
  • Add the ice water, 1-2 tablespoons at a time, and continue to toss until the dough holds together when pressed between your hands. You may not need all of the water, but if the dough is too dry, add more, 1 teaspoon at a time, as needed. The dough should not be very tacky or sticky.
  • Turn the dough onto a clean surface. Work into 2 discs and cover with plastic wrap. Refrigerate for at least 1 hour.
  • Make the filling: Melt the butter in a large Dutch oven over medium heat. Add the apples, lemon juice, brown sugar, salt, pumpkin pie spice, and vanilla bean paste. Stir to coat the apples well and cook until they start to soften and release their juices and the sugar dissolves, 5-7 minutes.
  • In a small bowl, whisk together the cornstarch and water. Pour the slurry over the apples, increase the heat to high, and cook until the juices are boiling and thickened, 3-4 minutes.
  • Remove the pot from the heat and let the filling cool to room temperature, about 30 minutes.
  • Make the apple cider syrup: Add the apple cider to a small saucepan over medium heat. Bring to boil and cook until reduced to 2 tablespoons with the consistency of maple syrup, about 10 minutes. Remove the pot from the heat and let the syrup cool to room temperature.
  • Assemble the pie: On a floured surface, roll a disc of pie dough into a 12-inch (30 cm) round, about ¼ inch (6 mm) thick. Transfer to a 9-inch (22 cm) deep dish pie plate.
  • Add the apple filling to the crust, along with any accumulated juices from the bottom of the bowl. Drizzle the apple cider syrup on top. Refrigerate while you roll out the other dough.
  • Roll out the remaining dough disc to a 12-inch (30 cm) round. Drape over the pie, then pinch the edges together. Trim any excess dough around the edges, then roll the edges under all the way around the pie. Use the knuckle of an index finger on one hand and your index finger and thumb on the other hand to make large crimps around the edges.
  • Brush the dough all over with the egg wash. Use a paring knife to cut a few vents in the top to allow steam to escape.
  • Transfer the assembled pie to the freezer for 20 minutes, until firm.
  • Preheat the oven to 350°F (200°C). Line a baking sheet with aluminum foil.
  • Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 80-90 minutes, covering with foil halfway through. Cook until the juices are bubbling and the crust is golden brown. Remove the pie from the oven and let cool for at least 1 hour.
  • Meanwhile, make the salted caramel: Add the sugar, water, and corn syrup to a large saucepan over medium-high heat. Bring to a low boil and cook until the sugar dissolves and mixture starts to turn a light copper color, about 10 minutes.
  • Remove the pot from the heat and stir in the cream and salt until incorporated. If the caramel seems too thin, return to medium low heat and boil until thickened to your desired consistency, 1-2 minutes. Transfer the caramel to a heat-proof liquid measuring cup and let cool to room temperature, 30-60 minutes.
  • Pour the cooled caramel sauce over the pie and garnish with candied pecans.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 661 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 10 grams, Protein 8 grams, Sugar 73 grams

DEEP-DISH APPLE PIE WITH CRUMBLE TOPPING



Deep-Dish Apple Pie with Crumble Topping image

I got this recipe from lots of different sources. I couldn't find one I liked. So took what I liked and added my own spin and this is what came out. I love this recipe, because it has all the flavors of fall. A little trick I learned from my grandmother: use different types of apples for the best flavor. I use Granny Smith, Braeburn, and Golden Delicious, but you can use whatever you like. I serve it as is, but encourage the use of ice cream, whipped cream, or whatever addition the occasion calls for.

Provided by tami slate

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h

Yield 10

Number Of Ingredients 16

1 ½ cups all-purpose flour
½ teaspoon salt
2 egg yolks
¼ cup cold butter, cubed
⅜ cup water
6 apples - peeled, cored, and chopped
¾ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground mulling spices
1 pinch salt
½ cup butter, softened
½ cup white sugar
¾ cup all-purpose flour
¾ cup rolled oats
1 teaspoon ground cinnamon
1 pinch salt

Steps:

  • Mix 1 1/2 cup flour and 1/2 teaspoon salt together in a large bowl. Rub egg yolks and cold butter into the flour mixture until it forms fine crumbs. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes.
  • Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine apples, 3/4 cup sugar, 2 tablespoons flour, mulling spices, and pinch of salt in a large bowl; mix well to combine. Place apple mixture in prepared pie shell.
  • Cream 1/2 cup softened butter and 1/2 cup sugar together in a bowl with an electric mixer. Stir in 3/4 cup flour, oats, cinnamon, and pinch of salt. Sprinkle the topping mixture over the apples.
  • Bake pie in the preheated oven until crust and topping are golden brown and filling begins to bubble, about 1 hour.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 63.5 g, Cholesterol 77.6 mg, Fat 15.5 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 9.2 g, Sodium 249 mg, Sugar 33.8 g

DEEP-DISH FRENCH APPLE PIE



Deep-Dish French Apple Pie image

This French apple pie is full of apples. No sinking because you partially precook the apples to prevent shrinkage during baking. It is topped with a sweet crumble. My family's favorite.

Provided by Stacey Granger

Time 55m

Yield 10

Number Of Ingredients 10

12 cups peeled and sliced apples
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 tablespoons cornstarch
1 ½ cups apple juice
1 (9 inch) prebaked deep dish pie shell
1 cup all-purpose flour
1 cup white sugar
1 cup unsalted butter, cut into pieces

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Prepare pie: Combine apples, sugar, cinnamon, and ginger in a saucepan. Dissolve cornstarch in apple juice and add to apples. Heat over medium heat until juice thickens and is translucent and apples are slightly softened, 4 to 5 minutes. Do not overcook.
  • Spoon apples into the pie crust using a slotted spoon (heap those apples in). Add juices until pie dish is full, but not overflowing, so it won't spill over.
  • Mix flour and sugar for topping together in a bowl; cut in butter with a pastry blender until combined. Spread over filling. Do not pack in.
  • Bake in the preheated oven until bubbly and browned and apples are tender, about 30 minutes. Let set and cool completely before serving.

Nutrition Facts : Calories 636.8 calories, Carbohydrate 105.4 g, Cholesterol 48.8 mg, Fat 24.8 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 13.7 g, Sodium 123.3 mg, Sugar 80.4 g

BA'S BEST DEEP-DISH APPLE PIE



BA's Best Deep-Dish Apple Pie image

Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!

Provided by Claire Saffitz

Categories     Bon Appétit     Pie     Dessert     Bake     Thanksgiving     Fall     Apple     Cardamom     Cinnamon

Yield 8 servings

Number Of Ingredients 24

Dough:
3 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar
Filling and assembly:
4 pounds Pink Lady apples, peeled, cored, thinly sliced
1/3 cup (packed) dark brown sugar
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
All-purpose flour (for surface)
1 1/2 cups unfiltered apple cider
1 vanilla bean, split lengthwise
2 tablespoons cornstarch
1 large egg
2 tablespoons chilled unsalted butter, cut into pieces
Demerara sugar (for sprinkling)
Special Equipment
A 9-inch deep pie dish

Steps:

  • Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl.
  • Combine vinegar and 1/2 cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together into a shaggy dough (it will look quite dry). Transfer large clumps of dough to work surface, drizzle 1 Tbsp. ice water over remaining flour mixture in bowl and knead again to bring it together. Add to dough on work surface. Working with half of the dough, press into a single mass, incorporating dry bits, then pat down to make a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Repeat with remaining dough. Chill at least 2 hours.
  • Toss apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice, and cardamom in a large bowl to coat. Let apples sit until they start to release their juices, at least 1 hour and up to 3 hours.
  • Let dough sit at room temperature 5 minutes to soften. Working one at a time, roll out disks of dough on a lightly floured surface 1/8" thick. Place each on a parchment-lined baking sheet and chill while you prepare the filling.
  • Preheat oven to 375°F. Place apple cider in a medium saucepan and scrape in seeds from vanilla bean; add pod. Bring to a boil and cook, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about 1/2 cup; remove vanilla pod. Stir cornstarch into 3 Tbsp. water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly, until cider mixture is very thick and bubbling, about 1 minute. Let cool slightly, then scrape over apples; toss to coat.
  • Carefully transfer dough round to pie dish. Lift up edges and allow dough to slump down into dish (if too cold to be pliable, let it warm up slightly first). Trim, leaving about 1" overhang. Beat egg with 1 tsp. water in a small bowl and brush over edges of dough. Scrape in apple filling, creating a mound in the center; dot filling with butter. Place remaining dough round over filling. Trim edges of top round, leaving a 1/2" overhang. Fold edge of bottom round up and over; press together to seal. Crimp edge and brush top with remaining egg wash. Sprinkle with demerara sugar and cut a few vents in top. Place pie on a foil-lined rimmed baking sheet and chill in freezer 10 minutes.
  • Bake pie until crust is deep golden brown and juices are thick and bubbling, 1 1/2-2 hours (yes: 2 hours!). Transfer pie to a wire rack and let cool at least 4 hours before serving.
  • Do Ahead
  • Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month. Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.

COOKIE CRUST DEEP-DISH APPLE PIE



Cookie Crust Deep-Dish Apple Pie image

One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. -Diane Shipley, Mentor, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 15 servings.

Number Of Ingredients 16

1 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
3 tablespoons sour cream
3 cups all-purpose flour
FILLING:
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
8 cups sliced peeled Granny Smith apples
2 tablespoons butter, cubed
TOPPING:
1 large egg white
1/4 cup finely chopped pecans

Steps:

  • Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour., Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.) , For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal., Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 357 calories, Fat 17g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 196mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.

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