Deep Dish Granny Smith Apple Pie Recipes

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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.

GRANNY SMITH APPLE PIE



Granny Smith Apple Pie image

This recipe for Granny Smith apple pie is made with a buttery, flaky crust and a filling full of tart, juicy apples. Just the way your granny made it.

Provided by Carroll Pellegrinelli

Categories     Dessert     Pie

Time 2h10m

Number Of Ingredients 19

For the Pie Crust:
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup plus 2 tablespoons cold water
For the Apple Pie Filling:
6 cups peeled, cored, and sliced Granny Smith or other tart apples
1 cup brown sugar, packed
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter (cold)
For the Top Crust:
1 to 2 tablespoons milk, for brushing on the pie
Optional: coarse sugar
For Serving:
Optional: vanilla ice cream

Steps:

  • Gather the ingredients.
  • In a large bowl with a wire whisk, stir together the flour and salt. Place this bowl in the refrigerator, along with the measured shortening and measured water. Chill all of these ingredients for at least 1 hour before proceeding.
  • Remove the flour mixture and shortening from the refrigerator. Cut the shortening into the flour either using a pastry blender, 2 knives in a scissor fashion, or a food processor.
  • Remove the water from the refrigerator and add 1/2 cup to the flour-shortening mixture; process until the mixture forms a ball. If necessary, add up to 2 more tablespoons of water. If too much water is added, add a little flour at a time until a smooth dough results.
  • Divide the pie pastry in half, making 2 discs; wrap each in plastic wrap, and place in the refrigerator.
  • Flour your work surface and the rolling pin. Have a small bowl of flour on the counter in case more is needed. Just remember, too much flour will make a tough pie crust pastry. Overworking the dough also will make it tough.
  • Remove 1 disc of pastry from the fridge. Rolling from the center of the pastry out toward the edges, make a circle 2 inches wider than the pie plate when inverted.
  • Roll the dough onto the rolling pin. Unfurl it over the pie plate and pat it into the pan. Trim the edge so it is even with the pie plate rim.
  • Gather the ingredients. Preheat the oven to 425 F.
  • Place the apple slices in a large bowl. Add the brown sugar, flour, lemon juice, salt, cinnamon, and nutmeg. Stir to coat the apples completely with the brown sugar mixture.
  • Pour the apple mixture into the pie shell. Cut the butter into small squares and scatter them over the apples.
  • Remove the second disc of dough from the refrigerator and roll it in the same way as the first. Lay it over the apples; the top should have a 3/4-inch overhang. Seal the top crust to the bottom crust by folding the overhanging dough under the edge of the bottom crust. Flute the edges as desired. Cut slits into the top to vent the steam.
  • Use a pastry brush to paint the top crust with the milk. Sprinkle the sugar over the top, if desired. Bake the pie for 15 minutes.
  • Remove from the oven and cover the outside edge of the crust with foil to prevent it from burning.
  • Return to the oven and finish baking the pie for another 25 to 30 minutes or until the crust is golden brown and the juices are bubbling. Test the tenderness of the apples by inserting a slender, sharp knife through the steam hole. If the pie is browning too quickly, loosely cover the top with aluminum foil and bake until done.
  • Remove from the oven and allow to cool for at least 20 minutes on a wire rack to serve the pie warm. For the best-looking slices, let the pie cool completely on a wire rack before cutting.
  • Top with a scoop of ice cream, if desired, and enjoy.

Nutrition Facts : Calories 360 kcal, Carbohydrate 45 g, Cholesterol 12 mg, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, Sodium 272 mg, Sugar 20 g, Fat 19 g, ServingSize 1 pie (12 servings), UnsaturatedFat 0 g

SOUTHERN LIVING GRANNY SMITH APPLE PIE



Southern Living Granny Smith Apple Pie image

This is the most amazing apple pie I have ever made and it is super easy! The filling comes out moist and gooey and has the perfect blend of spices. Perfect for a cool Fall evening! (This is a Southern Living recipe)

Provided by Megan V

Categories     Pie

Time 1h10m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

1.5 (15 ounce) packages refrigerated pie crusts, divided
6 medium granny smith apples, peeled and sliced (about 6 cups)
1 1/2 tablespoons lemon juice
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Unroll and stack 2 pie crusts; gently roll or press together.
  • Fit pastry into a 9 inch deep-dish pie plate.
  • Toss together apples and lemon juice in a large bowl.
  • Combine brown sugar, granulated sugar, and next 3 ingredients; sprinkle over apple mixture and toss to coat.
  • Spoon into prepared pie crust.
  • Unroll and place remaining pie crust over filling.
  • Fold edges under, and crimp; cut slits in top for steam to escape. (I also cover the crimped edges of my crust with foil to prevent burning).
  • Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake for 30-35 minutes.

Nutrition Facts : Calories 831.9, Fat 30.9, SaturatedFat 10, Sodium 506.4, Carbohydrate 134.6, Fiber 8.3, Sugar 66.9, Protein 8.2

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

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.

DEEPEST-DISH APPLE PIE



Deepest-Dish Apple Pie image

This is an apple pie that manages to be both refined and rustic.

Provided by Martha Stewart

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

Number Of Ingredients 12

1 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
6 tablespoons unsalted butter
14 Granny Smith apples (about 8 pounds), peeled, cored, and cut into eighths
3/4 teaspoon pure vanilla extract
6 tablespoons Calvados or brandy
1/2 cup plus 2 tablespoons heavy cream
All-purpose flour, for work surface
1/2 recipe Pate Brisee for Deepest-Dish Apple Pie
1 large egg yolk
Cheddar cheese, for serving (optional)

Steps:

  • Stir together sugar, cinnamon, and cardamom in a small bowl; set aside.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Add one-third each of the apples and the sugar mixture, and 1/4 teaspoon vanilla. Cook, stirring often, until apples are tender and liquid has thickened and caramelized, 8 to 10 minutes. Remove from heat. Working carefully, as alcohol may ignite, stir in 2 tablespoons Calvados. Return to heat, and cook until alcohol burns off, 30 seconds. Add 3 tablespoons cream; cook, stirring constantly, until thick, 2 to 3 minutes. Transfer apple mixture to a large bowl. Repeat with remaining apples, sugar mixture, vanilla, and Calvados, and 6 tablespoons cream, in 2 more batches.
  • Turn out dough onto a lightly floured work surface; roll into an 1/8-inch-thick round large enough to cover top of a 3-quart ovenproof bowl and extend 2 inches over edge. Using a 1/2-inch round pastry tip, punch out hole in center. Trim to create a scalloped edge.
  • Transfer apple mixture to ovenproof bowl; drape pastry round over top, centering hole and letting edges of pastry hang over sides of bowl. Decorate top with cut-out shapes from leftover dough, if desired, using cold water to adhere.
  • Preheat oven to 400 degrees. Whisk together yolk and remaining tablespoon cream; brush over pie. Refrigerate 30 minutes.
  • Bake pie until top is golden brown, 50 to 55 minutes. If top browns too quickly, loosely cover with foil. Let cool completely on a wire rack, 45 to 60 minutes. Serve with cheese, if desired.

MISS HATTIE'S APPLE PIE



Miss Hattie's Apple Pie image

A deep-dish double crust apple pie using Granny Smith apples. Tart and tasty.

Provided by lenoirlady

Categories     Apple Pie

Time 2h

Yield 8

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
12 unpeeled Granny Smith apples, cored and quartered
1 cup white sugar
2 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 teaspoon freshly grated nutmeg
3 tablespoons butter
3 tablespoons melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter.
  • On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes.
  • Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 72.1 g, Cholesterol 22.9 mg, Fat 23.8 g, Fiber 6.1 g, Protein 3.5 g, SaturatedFat 9.3 g, Sodium 298.3 mg, Sugar 46.5 g

GRANNY SMITH APPLE PIE



Granny Smith Apple Pie image

Make and share this Granny Smith Apple Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 10

1 double crust pie crust
6 cups peeled sliced granny smith apples (about 2 lb.)
1 tablespoon lemon juice
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter, cut into bits
1 tablespoon warm milk
1 teaspoon sugar

Steps:

  • Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust.
  • Put the apples in a large bowl, add the lemon juice, and toss to coat.
  • Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
  • Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
  • Dot the top with the butter.
  • Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
  • Make the glaze-mix the warm milk with the sugar.
  • Brush the glaze over the top crust.
  • Bake for 15 minutes, then lower the oven temperature to 350° and bake another 30-40 minutes, until the crust is golden brown and the fruit is tender.
  • Check the pie about halfway through the baking time, and place pie crust shield over pie crust edges (if getting too brown).
  • Cool on a wire rack for 1-2 hours before slicing.
  • Serve at room temperature or slightly warm.

Nutrition Facts : Calories 365.8, Fat 17.3, SaturatedFat 4.9, Cholesterol 4.1, Sodium 249.9, Carbohydrate 50.9, Fiber 3.2, Sugar 23.8, Protein 3.5

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From myrecipes.com
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DEEP DISH APPLE PIE - BOSTON GIRL BAKES
2020-10-27 Make apple filling. Toss apples, sugar, brown sugar, lemon zest, salt, cinnamon, nutmeg, and allspice together in dutch oven. Cover and cook over medium heat, stirring frequently, until apples are tender when poked with a fork but still hold their shape, 15 to 20 minutes. Cool the filling.
From bostongirlbakes.com
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GRANNY SMITH APPLE PIE | RECIPE | GRANNY SMITH APPLE PIE, APPLE …
Baking & Spices. 1 tbsp Apple pie spice. 3/4 cup Brown sugar. 2 3/4 cups Flour. 9 tbsp Granulated sugar. 1 1/4 tsp Salt. 3/4 cup Shortening.
From pinterest.com
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DEEP DISH APPLE PIE - BIRCH TREE BAKING
2018-07-13 Place the springform pan on a baking sheet in case of any leaks. Bake for 30 minutes at 375°F. Remove from oven and sprinkle the streusel on top of the apples. Drop the oven temperature to 325°F and bake for 60 minutes more. Cover the pie with tin foil if the top begins to brown too quickly.
From birchtreebaking.com
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MRS SMITH'S APPLE PIE RECIPE RECIPES ALL YOU NEED IS FOOD
Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust. Put the apples in a large bowl, add the lemon juice, and toss to coat. Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
From stevehacks.com
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DEEP DISH APPLE PIE RECIPE - NICKY'S KITCHEN SANCTUARY
2021-11-23 Preheat the oven to 190C/375F. Unroll two of the rolls of pastry. Line a deep pie dish (mine is 24cm diameter by 5.5cm deep) with the pastry. Don’t worry about there being a line where the two pieces of pastry meet – just squish them …
From kitchensanctuary.com
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CLASSIC DEEP DISH APPLE PIE | MRFOOD.COM
Place one pie crust in a 9-inch deep-dish pie plate. Pour apple mixture into crust, top with butter, then place remaining crust over apples. Trim and pinch edges together, fluting if desired. Using a sharp knife, cut four 1-inch slits in top. Place pie on baking sheet and bake 15 minutes. Reduce over temperature to 350 degrees and bake 35 to 40 ...
From mrfood.com
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DEEP-DISH APPLE PIE RECIPE | EATINGWELL
Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes. Step 3. To assemble & bake pie: Position a rack in lower third of oven; preheat to 425 degrees F. Step 4. Remove the dough from the refrigerator; let stand for 5 …
From eatingwell.com
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GRANNY SMITH APPLE PIE - SURVIVING THE COOKOUT
2021-01-01 This classic apple pie recipe taste just like granny's house. Made with granny smith apples, brown sugar, cinnamon, and a touch of nutmeg. Made with granny smith apples, brown sugar, cinnamon, and a touch of nutmeg.
From survivingthecookout.com
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DEEP DISH APPLE PIE RECIPE - NATASHASKITCHEN.COM
2011-03-10 How to Make the Apple Filling: 1. Combine 10 cups of Granny Smith apples, peeled, cored and sliced 1/4-inch thick with 3/4 cup sugar, 1/3 cup of all-purpose flour, 2 Tbsp lemon juice, 1 tsp ground cinnamon and 1/8 tsp salt in a bowl. Mix well and let the filling stand for 15 minutes, stirring a few times in the process.
From natashaskitchen.com
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Top Asked Questions

How do you make a Granny Smith apple pie?
This easy and delicious Granny Smith apple pie recipe calls for just eight ingredients, including a refrigerated pie crust for convenience's sake. Stack 2 piecrusts; gently roll or press together. Fit pastry into a 9-inch deep-dish pieplate. Toss together apple and lemon juice in a large bowl.
What is the best apple pie recipe?
Fit pastry into a 9 inch deep-dish pie plate. Toss together apples and lemon juice in a large bowl. Combine brown sugar, granulated sugar, and next 3 ingredients; sprinkle over apple mixture and toss to coat. Spoon into prepared pie crust.
How to make apple pie dough?
Watch how to make this recipe. 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.
How to make apple pie with lemon juice?
Toss together apple and lemon juice in a large bowl. Combine brown sugar and next 4 ingredients; sprinkle over apple mixture, and toss to coat. Spoon into prepared piecrust. Roll remaining piecrust to press out fold lines; place over filling. Fold edges under, and crimp; cut slits in top for steam to escape.

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