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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Deep Dish Apple Pie Recipe

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This recipe for Deep Dish Apple Pie is from The John H. Groberg Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
7-8 apples
1 lemon (2 T. of juice & zest)
1 orange (1 T. of juice & zest)
1/2 c. sugar
1/4 c. flour
1 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground allspice
1 egg, beaten with 1 T. water (for egg wash)
Perfect Pie Crust:

1 1/2 sticks cold butter (cut in small cubes and keep in fridge)
3 c. flour
1 tsp. salt
1 T. sugar
1/3 c. very cold shortening
6-8 T. very cold water
Directions:
Directions:
For pie crust: Place the flour, salt and sugar in bowl. Add butter and shortening. Mix until butter is the size of peas. Pour water and mix until dough begins to form a ball. Divide into 2 equal portions and wrap in plastic wrap. Refrigerate for 30 minutes.

Pie Filling: In a large bowl combine zests, juices, sugar, flour, salt, cinnamon, nutmeg and allspice. Peel apples. Cut and core each apple into about 12-15 slices. Add apples to juice mixture and stir to coat apple slices.

Assembly: Roll out one pie crust and drape it over a 9-10 inch pie pan to extend about 1/2 inch over the rim. Don't stretch the dough, just gently push dough into corners of pan. Pour apple filling into pie crust. Brush top edge of bottom crust with egg wash so top crust will adhere. Roll out second dough ball and place on top of apple filling. Trim to about 1 inch over the rim. Tuck the edge of top crust under edge of bottom crust and crimp the 2 together. Brush entire top crust with the egg wash, sprinkle with sugar and cut 4 or 5 slits to vent while baking.

Bake: in preheated 400º oven. Place pie on large cookie sheet and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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