Deep Dish Apple Pie With Its Own Crust Recipes

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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

Deep dish apple pie features layers and layers of delicious apple slices and a buttery flaky pie crust!

Provided by Sally

Categories     Pie

Time 7h

Number Of Ingredients 9

Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
6-7 large apples, cored, peeled, and sliced into 1/4 inch slices (11-12 cups total)*
1/2 cup (100g) granulated sugar
1/4 cup (31g) all-purpose flour (spoon & leveled)
1 Tablespoon (15ml) lemon juice
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon each: ground allspice & ground nutmeg
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for sprinkling on crust

Steps:

  • Prepare my pie crust recipe through step 5.
  • In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
  • Preheat oven to 400°F (204°C).
  • On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.
  • Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Lattice the pie crust. Crimp or flute the edges to seal.
  • Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
  • Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  • Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

Provided by Ina Garten

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 19

4 pounds Granny Smith apples, peeled, quartered and cored
Zest of 1 lemon
Zest of 1 orange
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 Piecrust (see below)
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.
  • 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 (see right) and drape it over the 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 piecrust 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 two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar and cut four or five 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.

FLAKY DEEP-DISH APPLE PIE



Flaky Deep-Dish Apple Pie image

Make and share this Flaky Deep-Dish Apple Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 1h30m

Yield 1 10inch pie

Number Of Ingredients 11

1 classic pie crust, sufficient for bottom and top of 10 inch deep dish pie (try Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
3 tablespoons butter
4 lbs granny smith apples, peeled and sliced
1/2 cup sugar
1/2 cup light brown sugar
1 lemon, juice of
2 tablespoons flour
1 pinch nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt, to taste
1 cup pecan pieces

Steps:

  • Note: if you are making a 9-inch pie you will need approximately 1/4 less ingredients.
  • 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.
  • Add pecans and Mix thoroughly and remove from the heat.
  • Cool the mixture.
  • Roll out each half of dough to 12 inches in diameter and about 1/8-inch thick.
  • Fold one 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 three slits, about 4 inches long and 2 inches apart, across the pie dough.
  • Egg wash the top of the pie and sprinkle with sugar. Place the pie in the oven and bake for about 55 minutes or until crust is done and juices are bubbling.
  • Serve warm or cold.

DEEP DISH ONTARIO APPLE PIE



Deep Dish Ontario Apple Pie image

A family favorite, this pie is a staple at all our gatherings! Its creamy apple center and crunchy sugar topping will thrill your taste buds.

Provided by redheadchef

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

¾ cup brown sugar
1 ½ tablespoons all-purpose flour
½ teaspoon salt
1 cup sour cream
1 egg, lightly beaten
1 teaspoon vanilla extract
3 cups chopped apples
1 (9 inch) unbaked pie crust
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 tablespoons chilled butter

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk 3/4 cup brown sugar, 1 1/2 tablespoons flour, and salt together in a large bowl; whisk in sour cream, egg, and vanilla extract. Stir in apples; turn apple mixture into unbaked pie crust.
  • Bake in the preheated oven for 10 minutes. Remove pie from oven; reduce oven temperature to 350 degrees F (175 degrees C).
  • Place 1/2 cup flour, 1/2 cup brown sugar, cinnamon, and nutmeg in a bowl. Cut in butter until mixture resembles coarse crumbs; sprinkle crumble topping evenly over pie.
  • Bake pie until apples are tender, about 30 minutes. Cool before serving, about 30 minutes.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 59.2 g, Cholesterol 47.3 mg, Fat 18.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 327.3 mg, Sugar 38.5 g

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

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

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.

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.

DEEPEST-DISH APPLE PIE



Deepest-Dish Apple Pie image

Apple pie reaches new depths of deliciousness when baked in an oven-proof bowl with calvados. Crust-lovers beware: this recipe is all about the filling.

Provided by Martha Stewart

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

Number Of Ingredients 10

1 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
6 tablespoons unsalted butter
15 Granny Smith apples, peeled, cored, and cut into eighths (about 8 pounds)
3/4 teaspoon pure vanilla extract
6 tablespoons Calvados
1/2 cup plus 2 tablespoons heavy cream
1/2 recipe Pate Brisee for Eggnog Cups
1 large egg yolk

Steps:

  • Combine the sugar, cinnamon, and cardamom in a small mixing bowl.
  • In skillet, melt 2 tablespoons butter over medium-high heat. Add 1/3 apples, 1/3 sugar mixture, and 1/4 teaspoon vanilla. Saute until apples are golden brown, about 4 minutes. Remove from heat, measure 2 tablespoons Calvados into cup, add to skillet; return to heat, and cook 3 minutes. Calvados may ignite; proceed with caution until alcohol burns off, about 30 seconds. Add 3 tablespoons cream; cook, stirring, until thick, 2 to 3 minutes. Transfer to large bowl. Repeat step in two batches with remaining apples.
  • On lightly floured surface, roll out pate brisee 1/8 inch thick. Measure diameter of ovenproof bowl (we used a bowl eight inches wide and six inches deep), and roll dough out to extend sides by three inches all the way around. In center of dough, punch hole with number 4 plain pastry tip or 1/4 inch tip.
  • Place apple mixture in ovenproof bowl; drape rolled-out pastry on top, centering hole. Allow edge of pastry to overhang sides of bowl. Trim edges to create a scalloped edge. Decorate top with excess dough using cold water to adhere.
  • Mix egg yolk and remaining tablespoon cream; brush onto pie. Chill for 30 minutes.
  • Heat oven to 400 degrees. Bake 50 to 55 minutes. When top becomes golden brown, loosely drape piece of foil over top to prevent further browning; continue to bake until pie bubbles. Cool on wire rack, 45 to 60 minutes. Serve warm, garnished with cheddar if desired.

DEEP DISH APPLE PIE WITH ITS OWN CRUST



Deep Dish Apple Pie With Its Own Crust image

Avoid having to make the pie crust with this fantastic tasting apple pie. Serve warm with a big scoop of vanilla ice cream. Heaven!

Provided by Marie

Categories     Pie

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

apple, slices
1 tablespoon sugar
1 tablespoon cinnamon
3/4 cup melted butter
1 cup sugar
1 egg, beaten
1 cup flour
1/2 cup chopped pecans or 1/2 cup walnuts

Steps:

  • Fill a 9" pie pan 3/4 full of peeled apple slices.
  • Combine sugar and cinnamon and sprinkle over apples.
  • Combine the rest of the ingredients and pour over apples.
  • Keep topping 2" from edge of pan.
  • Bake at 350 degrees for 1 hour.

DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 14

2 1/2 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1/3 cup cold vegetable shortening
1 tablespoon sugar
1 teaspoon salt
3 tablespoons cold vodka
4 pounds mixed apples (such as Rome, Gala and McIntosh)
2/3 cup sugar, plus more for sprinkling
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 tablespoons heavy cream, plus more for brushing
1 teaspoon ground cinnamon or apple pie spice
1/4 teaspoon salt

Steps:

  • Make the crust: Pulse the flour, 4 tablespoons butter, the shortening, sugar and salt in a food processor until it looks like fine meal. Add the remaining 8 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vodka and 3 tablespoons cold water and pulse until the dough just comes together. Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
  • Make the filling: Peel the apples and slice 1/2 inch thick. Transfer to a bowl and toss with the sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 15 to 18 minutes. Add the flour, heavy cream, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
  • Roll out 1 disk of dough into a 13-inch round on a floured surface. Ease into a 9 1/2-inch deep-dish pie plate. Add the filling, mounding it in the center; dot with the remaining 2 tablespoons butter.
  • Roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the edges together. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush with heavy cream and sprinkle with sugar. Cut a few slits in the top crust to let steam escape. Chill at least 1 hour.
  • Set a baking sheet on a rack in the lower third of the oven; preheat to 425 degrees F. Set the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until golden, 1 hour to 1 hour 10 minutes, rotating the pie as needed for even browning. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

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 DISH APPLE PIE



Deep Dish Apple Pie image

A lot of trial and error has led to our family favourite apple pie recipe. Use your favourite pie crust recipe (i'm still looking for mine)

Provided by StreetChef

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

7 -8 apples, peeled, cored, sliced (I use empire or McIntosh)
3/4 cup sugar
3 tablespoons tapioca (or flour)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon almond extract
2 tablespoons lemon juice
1 tablespoon butter (chopped into 4-5 pieces)
1 tablespoon cream, and
1 teaspoon sugar, for crust

Steps:

  • Peel, core & slice apples.
  • Place sliced apples in a bowl.
  • Drizzle lemon juice over apples.
  • Sprinkle in sugar, flour, cinammon,nutmeg and allspice.
  • Mix together.
  • Add 1 teaspoon almond extract and 4-5 pats of butter.
  • Pour mixture into pie shell that has been lined with your favourite pie crust.
  • Cover mixture with top crust.
  • Brush cream on top crust, with pastry brush.
  • Sprinkle with sugar.
  • bake at 425 deg. for 20 min., then turn down to 375 deg. for 35-40 minute longer.
  • Note: for 9" pie shell use 6 apples, 3/4 teaspoons cinnamon.

DEEP-DISH APPLE PIE WITH CHEDDAR CRUST



Deep-Dish Apple Pie with Cheddar Crust image

Categories     Fruit     Dessert     Bake     Kid-Friendly     Cheddar     Apple     Fall     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 19

Crust
2 1/2 cups unbleached all purpose flour
1/2 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
6 ounces extra-sharp cheddar cheese, coarsely shredded
2/3 cup (about) ice water
Fruit
4 pounds Granny Smith apples, peeled, cored, thinly sliced
2/3 cup raisins
1/2 cup (packed) golden brown sugar
1/3 cup plus 2 teaspoons sugar
3 tablespoons unbleached all purpose flour
2 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablespoons unsalted butter, cut into small pieces
1 egg, beaten to blend with 1 tablespoon water (for glaze)

Steps:

  • For crust:
  • Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resemble small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.
  • For fruit:
  • Mix apples, raisins, brown sugar, 1/3 cup sugar, flour, lemon juice and spices in large bowl. Let stand 30 minutes at room temperature.
  • Preheat oven to 400°F. Remove dough from refrigerator and let stand 15 minutes. Spoon fruit and any accumulated juices into 13x9-inch oval baking dish. Dot fruit with 3 tablespoons butter.
  • Roll out dough on floured surface to oval about 1/2 inch larger than baking dish. Fold in 1/2 inch of edge to form double-thick border; crimp. Cut out 1-inch-wide hole from center of crust. Using tart pan bottom as aid, lift dough and place atop fruit. Tuck in dough around edges.
  • Bake pie 15 minutes. Brush crust with egg glaze. Top with 2 teaspoons sugar. Reduce oven temperature to 375°F. Bake pastry until golden, about 35 minutes. Cool on rack 15 minutes. Serve warm.

DEEP DISH APPLE PIE



Deep Dish Apple Pie image

This recipe is from my grandma, though it's not really a pie as there's no crust. It works well to cut the sugar and sugar/flour/butter mixtures in half, but I'm putting the recipe here mostly as it came to me. The recipe says to fill half the pan with apples, then sprinkle with cinnamon, then fill the other half with apples, sprinkle with cinnamon again, then top, so I'm estimating the cinnamon but I counted the apples I used when I made it last. I prefer to use brown sugar.

Provided by heavenslice

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 5

12 apples, peeled and sliced
1 teaspoon cinnamon, divided
1 1/2 cups sugar or 1 1/2 cups brown sugar, divided
1 cup flour
1/2 cup butter (1 stick)

Steps:

  • Fill 9x13 pan half full with peeled and sliced apples, sprinkle with cinnamon and 1/2 cup sugar.
  • Finish filling pan with peeled and sliced apples, sprinkle again with cinnamon.
  • Combine remaining 1 cup sugar, flour and butter (I use a pastry blender).
  • Bake in 350 degree oven for 1 hour, temperature may be lower if using brown sugar.

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.

ADAM'S 12-INCH DEEP-DISH APPLE PIE



Adam's 12-inch Deep-Dish Apple Pie image

Large 12-inch deep dish apple pie, a classic pie with buttery crust, tart apples, and spices.

Provided by Cookie Monsta

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h20m

Yield 10

Number Of Ingredients 14

4 cups all-purpose flour, divided
1 ½ cups cold butter
1 tablespoon cold butter
2 tablespoons white sugar
1 teaspoon salt
¼ cup vodka, or as needed
¼ cup cold water, or as needed
1 egg, beaten
4 pounds Granny Smith apples - peeled, cored, and sliced
½ lemon, zested and juiced
1 cup white sugar
2 tablespoons all-purpose flour
2 teaspoons apple pie spice (such as Penzeys®)
½ teaspoon ground cinnamon

Steps:

  • Adjust rack in oven to lower third. Preheat oven to 425 degrees F (220 degrees C).
  • Combine 3 cups flour, 1 1/2 cup plus 1 tablespoon cold butter, 2 tablespoons sugar, and salt in a food processor. Pulse until coarse meal forms. Add remaining 1 cup flour; pulse to incorporate. Alternate adding vodka and water to flour mixture a tablespoon at a time, pulsing until dough forms into a ball.
  • Divide the dough in half and shape into balls. Roll out each ball to fit a 12-inch deep-dish pie plate. Place bottom crust in pie plate. Brush 1/2 of egg wash over bottom pie crust.
  • Bring 3 quarts water to a boil in a large stock pot. Remove from heat. Add apples and let stand 10 minutes; drain. Toss lemon juice and zest together with apples in a large bowl.
  • Combine 1 cup sugar, 2 tablespoons flour, apple pie spice, and cinnamon together in a small bowl.
  • Place 1 layer of apples onto pie crust; sprinkle with some of the spice mixture. Repeat with remaining apples and spice mixture, reserving 1 tablespoon of the spice mixture for top crust. Cover apples with top pie crust; brush with remaining egg wash and sprinkle with remaining spice mixture.
  • Bake in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C); bake until golden brown, 25 to 30 minutes more.

Nutrition Facts : Calories 632 calories, Carbohydrate 85.4 g, Cholesterol 94.9 mg, Fat 29.8 g, Fiber 5.3 g, Protein 6.9 g, SaturatedFat 18.5 g, Sodium 447.1 mg, Sugar 41.4 g

DEEP DISH GRANNY SMITH APPLE PIE



Deep Dish Granny Smith Apple Pie image

This is a quick and easy pie. Tastes great with vanilla ice cream on top.

Provided by Michele Erbe Wilkins

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 8

7 Granny Smith apples
¾ cup white sugar
2 tablespoons butter, softened
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons all-purpose flour
2 (9 inch) frozen deep-dish pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute.
  • Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together.
  • Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 39.3 g, Cholesterol 5.1 mg, Fat 12 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 4.5 g, Sodium 259.2 mg, Sugar 22.1 g

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