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Deep Dish Apple Pie Recipe

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This recipe for Deep Dish Apple Pie, by , is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lindsay Merrill

Category:
Category:

Ingredients:  
Ingredients:  
Pie dough (1 recipe of double-crust pie dough)

*2 1/2 lbs firm tart apples, peeled, cored and sliced 1/4" thick***
**2 1/2 lbs firm sweet apples, peeled, cored, and sliced 1/4" thick***
1/2 cup plus 1 Tbs granulated sugar
1/4 cup (heaping and packed) light brown sugar
1/4 tsp grated lemon zest
1 tsp lemon juice
1 tsp ground cinnamon
1/4 tsp table salt
1 large egg white, lightly beaten (for top of crust)

*Good tart apples: Granny Smiths, Empires, or Cortlands (I always use Granny Smiths)
**Good sweet apples: Golden Delicious, Jonagolds, Galas, or Braeburns. I've also used others in a pinch.
***An apple peeler-corer-slicer is the way to go. It makes quick work of lots of apples.

Directions:
Directions:
1. Bottom crust: Divide your dough almost in half. (I like to give the bottom crust about 60% of the dough and the top crust 40% of the dough by weight.) Roll the bottom crust into a 12-inch circle on a lightly-floured sheet of wax paper set on top of your cutting board or table. Use the wax paper to pick up the dough circle. Flip the dough and wax paper, wax paper side up, into a 9-inch pie plate. (My pie plates are 9.5" and work fine.) Peel off the wax paper and fit the dough down into the pan. Let the extra dough hang off the edge. Cover loosely in plastic wrap and stick in the fridge for about 30 min.

2. Top crust: Roll the rest of the dough into a 11-inch circle on a piece of lightly-floured wax paper. Slide that dough with the wax paper onto a cookie sheet or a large circular plate or lid, cover loosely with plastic wrap, and stick the dough circle in the fridge for about 30 min.

3. Adjust the oven rack to the lowest position. Put a sheet pan (like a jelly roll pan- NOT nonstick) on the oven rack. Preheat the oven to 425 F.

4. Toss the prepared apples with 1/2 cup of sugar, brown sugar, zest, salt, and cinnamon together in a large dutch oven or stock pot. Cover and cook on medium heat, stirring frequently. Cook for about 15 minutes. The goal is the for the apples to be tender but not falling apart, and to release most of their juices. Remove from heat.

5. Let the apples cool slightly, and scoop into a large colander or strainer over a bowl. Let the apples cool and drain for 15 minutes.

6. Reserve 1/4 cup of the juice. Mix the lemon juice into the reserved apple juice and set aside. (The remaining juice makes a yummy topping for ice cream.)

7. Put the drained apples into the pie crust. Mound them up in the middle slightly. Drizzle the reserved juice over the top of the apples. Use the wax paper to position the top dough disk on the top of the pie. Remove the wax paper and crimp the edges tightly. Slice 4 vents into the top of the pie.

8. Brush the top crust with egg whites and sprinkle with sugar.

9. Put the pie on the heated baking sheet and bake until the crust turns golden, about 25 minutes. After 25 minutes, rotate the pie, remove the foil strips, close the oven door, and reduce the oven temperature to 375 F. Bake until the juices are bubbling and the crust is a deep golden brown (about 25-30 minutes longer). (Put small strips of foil or an aluminum edge protector around the edges of the crust during the second half of cook time to prevent burning. Spray it with pam to prevent sticking.)

10. Cool on a wire rack. Pie holds together best if it sets for about 2 hours before serving. We usually make it about 45 minutes.

(The sheet pan in the oven is how you get the bottom crust to cook all the way and be crispy, not soggy. The pan is also really helpful when your pie bubbles over in the oven a bit.)

(Cooking the apples ahead of time makes it so you can fit a LOT of apples in the pie without there being a lake of sogginess at the bottom of the pie.)

Note: the picture attached to this recipe is what it looks like if you DON'T use foil around the edges.

This recipe is adapted from America's Test Kitchen.

Personal Notes:
Personal Notes:
After we moved to Stanford and I realized that the humidity and elevation change (from Utah) made baking cookies and cakes really tricky, I decided to try to master the art of the apple pie. I had never been very good at making pies (especially with homemade pie crust). I got pretty good at it by making like one a week for a month. We shared them with people sometimes, but Bryan LOVED them and made quick work of each pie. He still requests this pie often and brags about it to people. This pie is not nearly as sweet as many apple pies (e.g., from Costco).

 

 

 

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