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Deep-Dish Apple Pie

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Introduction

Welcome to the ultimate guide for creating a classic Deep-Dish Apple Pie, a timeless dessert loved by many. This rich and indulgent pie offers an unforgettable experience with its deep dish presentation and flavorful apple filling.

Tips for this recipe

To ensure your Deep-Dish Apple Pie turns out perfect, remember to preheat your oven and use a deep-dish glass pie pan. Also, incorporating cold unsalted butter will help create that flaky crust we all crave.

Why you will love this recipe

This Deep-Dish Apple Pie stands out with its robust flavor profile and unique presentation. It’s not just a pie; it’s an experience that brings family traditions to life, making it the centerpiece of any gathering.

Ingredients

  • 13 mixed baking apples: Golden Delicious, Braeburn, or Red Delicious and either Gala or Fuji
  • Juice of 1 large lemon
  • 1 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/3 cup dark brown sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, diced
  • 1 scant cup of water
  • Mark bourbon (optional)

Adviced equipments

“Baking Dish – Deep-dish glass pie pan”
“Pie Weights”
“Rolling Pin”
“Pizza Stone”
“Pastry Cutter or Food Processor”
“Mixing Bowls (Set of 3)”
“Measuring Cups and Spoons”
“Bench Scraper or Silicone Spatula”
“Oven Thermometer”
“Pie Dish Cleaner”

History of the recipe

Deep-Dish Apple Pie has its roots in the rich culinary traditions of America. The concept of using a deep dish for pies began to gain popularity in the mid-19th century, offering an innovative twist on the classic apple pie. This style was particularly embraced in Chicago and other parts of the Midwest, evolving into a regional specialty.

Fun facts about this recipe

Did you know that the tradition of adding bourbon to apple pie can be tracited back to Pennsylvania Dutch settlers? The unique taste it imparts makes for an intriguing addition, giving a nod to the historical melding of European and American flavors in our kitchens. Furthermore, using various types of apples allows you to explore the subtle differences they bring to your pie’s texture and sweetness.

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Deep-Dish Apple Pie

Deep-Dish Apple Pie

amanda

Equipment

  • Baking Dish - Deep-dish glass pie pan

  • Pie Weights

  • Rolling Pin

  • Pizza Stone

  • Pastry Cutter or Food Processor

  • Mixing Bowls (Set of 3)

  • Measuring Cups and Spoons

  • Bench Scraper or Silicone Spatula

  • Oven Thermometer

  • Pie Dish Cleaner

Ingredients

  • 13 mixed baking apples: Golden Delicious, Braeburn, or Red Delicious and either Gala or Fuji

  • Juice of 1 large lemon

  • 1 cup granulated sugar

  • 1/3 cup packed light brown sugar

  • 1/3 cup dark brown sugar

  • 4 tablespoons cornstarch

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon grated nutmeg

  • 1/4 teaspoon kosher salt

  • 3 tablespoons cold unsalted butter, diced

  • 1 scant cup of water

  • s Mark bourbon",

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Instructions

1

Instruction 1

Peel, core, and thinly slice all the apples and put in a very large bowl. Pour the lemon juice over the apples and toss. In a small bowl, combine the granulated sugar, light brown sugar, dark brown sugar, cornstarch, cinnamon, nutmeg, and salt and toss with a fork until there are no longer any lumps. Pour the dry ingredients over the apples, toss, and let stand for 5 minutes.
2

Instruction 2

In a large Dutch oven, melt the butter and then add the apple mixture. Stir to coat the apples in the butter and cook down for 10 minutes. Add the bourbon and 1/2 cup of the water and cook over medium heat, stirring frequently, for 20 minutes, or until the apples are tender and the sugar has caramelized. If the mixture begins to thicken too much, add the remaining 1/2 cup water, reduce the heat to low, and continue to cook, stirring occasionally to prevent sticking, about 15 minutes longer.
3

Instruction 3

Remove both disks of the dough from the refrigerator and let stand for 15 minutes. Position an oven rack in the center of the oven and preheat the oven to 400°F.
4

Instruction 4

Dust the work surface with glutinous rice flour and roll one of the dough disks out to a 14-inch round.
5

Instruction 5

Gingerly transfer the rolled dough to a 12-inch deep-dish pie pan, fitting the dough into the pan and being cautious not to tear the dough, as it is delicate. (If you do tear the dough, just join the tear together and brush the tear with water; smooth with your finger until the damage is no longer visible.) Using scissors, trim the overhanging dough to an even 1 inch.
6

Instruction 6

Roll out the second disk of dough to a 14-inch round, adding additional rice flour, if needed. Trim the edges. Using decorative cookie cutters, press into the center of the disk to form a vent. Set aside.
7

Instruction 7

Pour the filling into the pie shell. Brush the overhang of the bottom crust with water. Fold the pit top in half, center the vent hole, and unfold. Pinch the top layer of dough to the bottom and then flute the edges with your fingers.
8

Instruction 8

Brush the dough with milk and sprinkle with sanding sugar. Bake for 30 to 40 minutes, or until golden brown.
9

Instruction 9

Remove from the oven and let cool on a wire rack for at least 2 hours before slicing. Serve cut into wedges and topped with vanilla ice cream.
10

Instruction 10

Cover and store for up to 2 days at room temperature or refrigerate for up to 1 week.
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