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This apple pie is made with Granny Smith and Honeycrisp apples. The balance of tart and sweet hits all the right notes in your palate. Savour it and enjoy this pie with a scoop of ice cream or a dollop of whipped cream.
This pie is made with a delicious homemade pie crust. If you don’t have much time, feel free to use a shop-bought crust, but make sure it is made with real butter for a flaky and succulent pie crust.
Deep Dish Apple Pie – recipe by MADISON B. SIOBHAN OF FASHION TALES BLOG
Ingredients
Equipment: Emile Henry Ruffled Pie Dish (10.5″ X 2.5″/ 1.25qt-capacity), whisk, 10-inch-nonstick skillet, pastry brush, spatula, and small bowl
Method:
- On a lightly floured surface, roll out 1 piece of pie dough to fit a 10.5″ X 2.5″/ 1.25qt-capacity pie dish. Place in the pie dish, forming it to the dish, and crimping along the edges with your fingers. Pierce the inside bottom of the pie dish three to five times with the tines of a fork. Place the pie dish in the refrigerator to chill for 20-30 mins., or freeze for 10 minutes.
- Preheat the oven to 400°F.
- In a 10-inch nonstick skillet over medium heat, melt the 2 tablespoons of unsalted butter, then add the sliced apples. Cook for 2-3 minutes, then add the add the brown sugar, salt, lemon juice, flour, cinnamon, and nutmeg, stirring to coat the apples in the sugar and spices. Now, cook the apples a further 3 minutes, or until the apples are slightly softened but still maintain their shape. Remove from the heat, and immediately stir in the vanilla extract. Set aside.
- Remove the prepared pie dish from the refrigerator or freezer. Place the empty pie dish in the preheated oven (to blind bake the crust), and bake for 12-15 minutes. Remove from the oven.
- Lower the oven temperature to 375°F.
- Fill the pie dish with half of the cooked spiced apple mixture, evenly spreading the mixture out, but not flattening the apples on top. Add the remaining apples to the dish, allowing the rest of the apples to naturally pile up in the middle.
- Roll out the second pie crust on a lightly floured surface. Roll it large enough to cover the pie (roughly 12-inches). Place the pie dough on top of the apples, completely covering it, then, folding over the edges of the dough (or using the tines of a fork to crimp the edges), or trimming the excess dough from edges.
- In a small bowl, add the egg, and 1 tablespoon of water. Lightly beat together with a whisk. Brush the egg wash on top of the pie dough with a pastry brush. Then, evenly sprinkle a dusting of light brown sugar on top of the pie (about 1 teaspoon or so).
- Remove from the oven. Add the egg and 1 tablespoon of water in a small bowl. Lightly beat together with a whisk. Brush the egg wash on top of the pie dough with a pastry brush. Then, evenly sprinkle a dusting of light brown sugar on top of the pie (about 1 teaspoon or so).
- Remove from the oven and allow the pie to rest at least 1 hour before serving, or up to 2 hours, preferably. Serve with vanilla ice cream and enjoy!
Recipe link: https://fashiontalesblog.com/deep-dish-apple-pie/
Written by Madison B. Siobhan of FASHION TALES blog
