Deep-Dish Apple Pie

Total Time:
2 hr 15 min
Prep:
45 min
Inactive:
30 min
Cook:
1 hr

Yield:
1 (9-or 10-inch) pie
Level:
Intermediate

Ingredients
  • 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
Directions
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. 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.

Perfect Pie Crust:

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

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.

Yield: 2 (10-inch) crusts


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3.8 248
Best apple pie recipe ever, with surprising and wonderful citrus accent.  You will never settle for store bought again.  Used Trader Joe piecrust, but followed filling exactly.   item not reviewed by moderator and published
The best hands down apple pie ever! Thanks Ina you're the greatest! Make sure the Granny's are fresh, the ingredients for the crust are cold and don't over zest the peel by digging into the white area. Follow the recipe exactly and there will be no doubt about the superiority of this Mile High Apple Pie. It is also helpful to watch Ina actually make this recipe. She is a Master. item not reviewed by moderator and published
Well...., I have NEVER tasted anything so tasty, moist and juicy as this apple pie. The pastry was amazing. My family went mad for it......I did it step by step with you and even went and bought a new food processor to bake it properly. I love your show and get so fed up when I miss it on the telly....Thanks for your yummy meals - Maureen (East London, South Africa) item not reviewed by moderator and published
Followed recipe exactly, best apple pie and seriously the best pastry ever. Christmas dessert was a huge hit with vanilla infused whipped cream. Thanks Ina. item not reviewed by moderator and published
This is my favorite apple pie recipe I've ever tried! I add a little more cinnamon but..My name is Kim and I'm a cinnaholic...The orange zest is really what sets it over the top amazing. Thanks Ina. Now, side note, please stop pronouncing hummus "Hoomus". And I love you. Can we be besties now? item not reviewed by moderator and published
Great pie...with a few changes (sorry Ina, you're the best!!) I deleted the zest and just added 3 T fresh orange juice, 1/4 C brown sugar & 1/4 cup white sugar.. I like spices..isn't that what apple pie is all about :) this is my combination: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves, 1/8 tsp cardamon (great with the orange juice, subtle yet complex and a great compliment to the apples). For those of you with too much liquid... it really depends on the apples; try using 1 T tapioca or 1 T arrowroot instead of flour. item not reviewed by moderator and published
I followed the recipe exactly as written and frozen it 2 weeks prior to Thanksgiving. I defrosted the night before as the instructions indicated. After baking the pie was full of so much liquid the bottom crust was soggy. I love all of Ina's recipes and bake apple pie frequently but I don't know what I did wrong. Any thoughts? item not reviewed by moderator and published
Good pie over all. Followed the recipe and it looked great coming out of the oven. Apples were a bit underdone and too much liquid. any suggestions? Thanks. item not reviewed by moderator and published
The worst pie I ever made. I am a good cook and decided to make pies for Thanksgiving. Way too much citrus and the apples were like mush. Waste of time and money. item not reviewed by moderator and published
This is going to be my go-to recipe. The filling is outstanding. Perfect texture. item not reviewed by moderator and published
Way too much citrus! Next time I'll only use 1/4 of the zest and half the lemon juice. Otherwise very good recipe. I upped the spices and drastically reduced my cooking time since half of my apples were slivers from the food processor. They still had some crunch and the pie was nice and brown after 45 minutes but next time I'll go way easier on the citrus. I could barely taste the apples and I used sweet ones instead of the tart Granny Smith this recipe called for. item not reviewed by moderator and published
I love this recipe. It's (almost) perfect. Ina's crust is the best--bar none. I use if for any recipe when I need one. Unlike other reviewers, I did not find the citrus to be overwhelming--I think the lemon and orange zest give the pie a subtle addition to the overall flavor. I add a touch more cinnamon, but the spice combination is otherwise perfect. I find that the amount of apples is always too much, though--I can easily get away with 3 to 3.5 pounds instead of 4. Perhaps I need a deeper pie dish? item not reviewed by moderator and published
Made this first time with juices and zest which gave it a tangy flavor I didn't care for though my husband and son liked. Second time around I used 3# apples, added brown sugar, increased cinnamon and decreased nutmeg and turned out much better (omitted juices and zest). item not reviewed by moderator and published
10/10 Very very good. item not reviewed by moderator and published
First ever review posted. Dedicated Ina fan, but this pie filling was a huge disappointment. Way too much citrus taste. Will keep the crust recipe, but ditch the filling. item not reviewed by moderator and published
I love the recipe item not reviewed by moderator and published
Quite a yummy apple pie! I did delete the orange rind and juice and was very happy with the finished product. I've since made the pie three times in the past 2 weeks and have given them to friends. I'm especially pleased with the crust recipe and have used it, minus the sugar, for a crab quiche I made. item not reviewed by moderator and published
Whoa, the citrus in this overwhelms the pie! I guess if you go into thinking okay this is going taste like a lemon pie, you'd be okay. My husband said it was too lemony and my kids wouldn't even eat it (and they love apple pie). I will definitely go back to my old recipe. Also, I only baked mine for an hour and the apples were still too mushy...could be from all the acid maybe??? I will not be making this again. Love you anyway Ina! item not reviewed by moderator and published
This is a great recipe. I have made it many times and it always comes out great, but I can easily see how an inexperienced cook could go wrong with the filling. When you are baking with fresh fruit, you MUST taste the apples and filling before you bake it! I have had granny smiths that were so tart they were almost lemony, and others that were much more mellow and sweet. Lemons and oranges also vary in tartness/sweetness. Also this is not really a traditional apple pie recipe. We personally love the orange/lemon flavoring to the pie, but it is obviously a matter of taste-NOT the recipe! Add about half the citrus and check the flavor to see if you need the rest or extra sugar. item not reviewed by moderator and published
was very great!!!!!!,but changed and had some items item not reviewed by moderator and published
After reading the reviews, I made a few adjustments. Added 1/2 cup brown sugar and slightly decreased the citrus. My dinner guests raved this is the best apple pie they've ever had. Thanks Ina! item not reviewed by moderator and published
This is the first Ina Garten recipe that I have not loved. Found the filling too citrusy and tart and I was not wild about the allspice. The pie crust is superb and this is my go to pie crust. item not reviewed by moderator and published
WOW this is the best Ina. You have it done it again item not reviewed by moderator and published
The citrus flavors overwhelm the apples. I'll go back to mom's recipe. item not reviewed by moderator and published
Superb!!!!!! Best recipe for apple pie. My go-to for every holiday. Ignore any ratings under 5 stars; it's them, not the recipe. item not reviewed by moderator and published
Love this!! I get lots of requests to make it for family gatherings.....the lemon gives it a little something extra!! item not reviewed by moderator and published
I have made this pie 3-thxgivings in a row. Spectacular every time. If you don't like this recipe or give it less than 5 stars, it's you, not the recipe. item not reviewed by moderator and published
I made this today to try out before making for Thanksgiving. It was the first apple pie I've ever made and it came out beautiful. Yes, it is a bit tart, but still delicious. My DH raved about it. Looks like I'll be making this again on Wednesday night. Ina never lets me down. item not reviewed by moderator and published
I love the recipe item not reviewed by moderator and published
I discovered this recipe years ago and have used it every Thanksgiving since. My family begs for it. It really takes a long time and a lot of patience to make, but it is sooo worth it. I usually have to make more than one. It isn't your "traditional" apple pie in that it IS tart because of the lemon and orange, but it has such great flavor, and it all works well together. I'm making this again for Thanksgiving this year. I follow the recipe as-is, and it's great. Thanks Ina! item not reviewed by moderator and published
Lots of time and patience required for a bland and soggy pie. item not reviewed by moderator and published
Made this pie for today, excellent. I only used 1tbs of lemon and orange juice. Just right. I used a heaping 1/4 cup flour to mix into the apples, that thickened it up nicely. I did the same with the sugar. Thanks Ina for excellent deserts. item not reviewed by moderator and published
The reason I gave it 5 stars was strictly for the crust. Super easy and delish. The filling was way too tart and runny. I cut the apples on the larger side so they didn't turn to mush and came out perfectly cooked. I added WAY more sugar and cinnamon. Next time I am only using enough lemon juice to coat the apples to prevent browning. I cooked it for an hour and it was a perfect golden brown. item not reviewed by moderator and published
I don't know if it was because of too much lemon juice, but the apples turned to applesauce. My husband, who loves apple pie, thought it was too lemony, and my son, who was excited to have a piece, changed his mind as soon as I cut into it. I joked that it was "applesauce pie". I'll stick to her apple crisp. item not reviewed by moderator and published
We like this pie and I will be making it again. used 3 granny smith, 2 honey crisp and 2 gala apples. item not reviewed by moderator and published
NOT your grandma's apple pie! I always love Ina's recipes and she's the one I follow most on Food Network but, unfortunately, I can only give her 3 stars for this one. I agree completely with another reviewer that the orange and lemon zests and juices ruin the apple pie. You don't taste much of the actual apples and it turns out tasting more like a citrus tart with the physical components of a pie. However the crust is wonderful and the filling would have been perfect if omitting the orange and lemon and leaving it as a traditional apple pie (in my humble opinion which I will do next time! item not reviewed by moderator and published
I made this pie using fresh-picked orchard apples and was really pleased with how it turned out. I agree with the other rater that apple textures and tartness vary greatly and you have to use a little judgement in how much sugar you use as well as how much liquid you add to the pie shell along with the fruit. When I brought the pie to work, I received lots of compliments. item not reviewed by moderator and published
I just made this pie tonight and, as with all of Ina's recipes, it was absolutely perfect. The crust was flaky and delicious, while the inside was sweet and tart with a bit of citrus "zing". I read through some of the complaints about the recipe, and although I'm no expert, I think a lot of the issues were caused by variations in ingredients or some simple slip ups. Because apples vary in tartness, you may have to adjust the level of sugar put into the filling if you have super tart apples. The easiest way to check is to just to taste the filling mixture (without the flour. If it seems too tart, add a little more sugar. I used all Granny Smith apples, and the 1/2 cup of sugar that the recipe called for was absolutely perfect. Also, some people seem to have mentioned a sour taste in the pie; that could indicate that pith from the orange and lemon got into the filling. item not reviewed by moderator and published
Terrible recipe for apple pie. Don't waste your time or ingredients on making this one. The orange and lemon zest ruined the whole pie along with the additional orange juice. Couldn't even taste the apples and the filling looked like applesauce. Very disappointed. Spent a lot of time on this only to throw the whole thing in the garbage. Please take my advice. Personally, I don't know what makes these people good cooks and where they dream up these recipes. item not reviewed by moderator and published
I, too, like tart desserts so I made the recipe just as it is written. The filling was SO sour, not myself, nor my husband or his two 16 and 17 year old brothers could eat it, even with vanilla ice cream! We had to throw it out. My advice: Alter the recipe to your liking as mentioned by other reviewers. item not reviewed by moderator and published
The pie was very easy to make and tasty. I bought a ready made pie dough. I did not add so much of the orange or lemon zest. The pie baked for 1 hour, the color of the pie was amazing, the filling came out juicy but not runny. I would do it again. item not reviewed by moderator and published
I liked the overall recipe but my pie came out runny, not sure what went wrong. The flavor was good item not reviewed by moderator and published
Well, I liked how easy the crust was to make but it burned while baking. I followed the directions and baked it for one hour and the crust was too done and the edges were blackened. The apples did not get done as much as I am used to, so I might just cut them smaller next time. For the filling, I did not use the zest and only used the orange juice. The filling tasted good and the crust tasted good, but overall I might just go back to my Mom's recipe. item not reviewed by moderator and published
I tinkered with the recipe and feel guilty for betraying Ina, but it came out amazing: Omitted the citrus zest (used just the juices. Upped the sugar to almost a cup. Used Red Delicious Apples (which everyone on the internet screams you're not supposed to do, they say they turn mush and "lack dimension". My pie was incredible. The apple slices didn't turn to anything, they stayed whole. The flavor was perfect, classic. It looked beautiful. I also tasted my apple mixture before adding more sugar to test. item not reviewed by moderator and published
This is the PERFECT apple pie recipe! The citrus adds such a wonderful dimension to the pie and the crust is perfect! It is beautiful and I cannot wait to add vanilla bean ice cream to a slice. Thank you Ina! item not reviewed by moderator and published
This was the first time I've ever baked a pie, so I was a bit nervous. The crust was easier than I thought and I had no problems with the dough. I did not like the filling, though. It tasted more like lemon pie with apple. I would use a different filling next time but I would use the crust again. item not reviewed by moderator and published
This recipe was a little more involved than I thought. I accidentally put a little more sugar than what the recipe called for -- about 1/4 cup more. The end product was well worth it though. Thanks. item not reviewed by moderator and published
While I have eventually gotten more satisfied with this recipe, after tinkering with it, the recipe as it is written is WAY too sour, and I LOVE acid in my sweets. I was most satisfied when using 2T fresh orange juice and no lemon juice and no zest at all. I also added an extra 1/4 C of dark brown sugar and will do an add'tl 1/4 C next time, as it could have been sweeter. I used 3 granny smiths, 2 gala, 2 golden delicious, and 2 red delicious and baked for 1.25 hr after par-baking the Alton Brown pie crust recipe I always use. The apple chunks, cut as described, are too large for bite-size pieces. Next time I will quarter the quarters, not cut the quarters into thirds. I added extra spices, sprinkling clove, allspice, and more nutmeg into the mix. Was still a little bland for me, but I like a lot of spice. Everyone else seemed to enjoy. item not reviewed by moderator and published
Mine came out as applesauce pie. It was good, but if I hadn't made it, I wouldn't have known what the heck it was. I'll keep the recipe for the crust for sure. I hadn't ever made pie crust before and I liked this recipe, it was easy. It's still good with ice cream, though!! item not reviewed by moderator and published
Had to throw the pie out as it was more apple mush than apple pie and I still took it out 10 minutes before the timer . Would not use the orange juice, but would keep the lemon., cinnamon and maybe only half the nutmeg. Overall disappointing for the amount of time involved. My mother's was much better. item not reviewed by moderator and published
crust is def delish and easy.I too added much less zest. its a matter of taste on adding the juices but i like the flavor of citrus in with my pie adds another dimension and i think just pairs well together. i dont like my desserts too sweet so the sugar was fine for me and again the apples you use in a pie really just depends on your taste. I switch every time i make apple pie but i do like granny's the hold up nicely. but rating the recipe i had to give it a 4 bc i do think the amount of zest combined with juices is too much. item not reviewed by moderator and published
I used 1/2 Granny Smith, 1/2 Gala apples, used half the zest and only lemon juice to keep apples from turning brown. Crust fantastic and flaky, filling delicious, and the comments kept coming for a week afterwards. This is a keeper. Those who have complained of tartness may need to adjust the apples, juice, and add the right amount of sugar (I probably add a bit more than called for..it's eyeballed not measured. item not reviewed by moderator and published
This pie is so good. Next time I will add more sugar to cut the tartness, but the flavor was still delicious. I used all granny smith apples. I may try a variety next time also. The crust was flakey and easy to make. item not reviewed by moderator and published
The crust was great. Unfortunately the filling was too tart and bitter. The flavour of the apples and spices were lost. I won't make this one again. item not reviewed by moderator and published
Too much citrus. item not reviewed by moderator and published
The crust was easy and delicious but the apples were just too tart and the flavors from the zest were too overpowering. Will also use less apples next time. Although the crust was great, it came apart on the bottom. item not reviewed by moderator and published
It was also too tart for me. I switched to using Macintosh apples and that made the difference. I love the citrus flavor, and I agree - the pie crust is fantastic. item not reviewed by moderator and published
Did the filling. Too tart so next time less juice and zest. More sugar and cinnamon. Pastry is fantastic. item not reviewed by moderator and published
Really nice apple pie recipe! The crust is flaky and rich, which works really well with the fresh, tart apple filling. It should be noted that Ina likes the apples in her pie to be crisp, so I recommend cooking the apple mixture on the stove beforehand if you prefer a softer texture; just make sure to cool it completely before you put it in the unbaked crust. item not reviewed by moderator and published
Woo wont make this mistake again. Way to tart and slightly bitter!!! The crust was great, and picture perfect, but the filling..NOT! Way to many other recipes out there to try!! Sorry Contessa, but this was a BIG NO-NO! item not reviewed by moderator and published
I read the reviews and didn't add any zest or juices and added a little more sugar and cinnamin in the apple filling. Also, I think because I live in a dry climate (AZ, my crust was tearing a lot. I added more water and had better luck. So if you live in a dry climate, add more water, omit the juices and zests and you got yourself a delicious pie. The crust is sinfully delicious with all the butter and vegetable shortening. item not reviewed by moderator and published
The crust IS 5 STARS!! It was great! The filling: 2 STARS. I got a lot of great reviews on the crust. This was my first time ever making apple pie and my guests showed me a lot of mercy when it came to critiquing this creation. The filling was a flop. TOO citrusy and the spices were off. I made it a second time and again, rave reviews on the crust and the filling was still a flop. I took the advice of other reviews and omitted the citrus alltogether. Allspice is not good in this and the nutmeg should be reduced and the cinnamon increased and it needs brown sugar. Take this recipe for the crust only because it's delicious, easy and fool-proof. Look elsewhere for an apple filling recipe because this one is not good. item not reviewed by moderator and published
The tast was good but to waterie. item not reviewed by moderator and published
Followed everything exactly as the recipe instructed: the orange was overpowering, could not taste the apples. Otherwise, the pastry shell was very good. Definetly reconsider the orange before using it! item not reviewed by moderator and published
This pie turned out very BEAUTIFULLY!!! I used the crust for 2 other pies. The CRUST is FAIL SAFE... When making this pie, make sure you let the ingredients merry before filling the crust. Make sure you taste it and balance out the lemon and sugar. It can be a little tart, which can be fixed with a little bit more sugar. item not reviewed by moderator and published
This pie tasted so bad I had to spit it out. I cooked 2 apple pies for Thanksgiving for my extended family. I bragged about it, one was Ina's one was my own tried and true. Both LOOKED magazine material and I couldn't wait to try. However the first bite made me wince, then I gave it another try thinking it was some mistake. Bitter, sour, the other one was great. I learned: If it ain't broke, don't fix it. I won't do that again. BARF item not reviewed by moderator and published
This is the BEST APPLE PIE EVER!!!! However, it is EXTREMELY easy to make the pie turn quite sour by getting happy with the lemon and orange juice. I know by experience, so be careful. If you follow the recipe to a T, it is the perfect amount. But, I found that the lemon and orange zest is not really necessary in the dessert and the weird texture can distract from the wonderful apple filling. I make this every year and my family and friends devour it! I would highly recommend!! item not reviewed by moderator and published
This was the WORST apple pie I've ever made! So many tart apples with WAY TOO MUCH LEMON JUICE AND NOT ENOUGH SUGAR. Don't bother - find another recipe item not reviewed by moderator and published
Never made an apple pie from scratch, but this was the wrong recipe to choose for my Thanksgiving Dessert Table. Hands down, the WORST pie I ever tasted. Between the 4 lbs of Granny smith apples, the lemon zest, the orange zest, PLUS lemon juice and a lack of sweetness made this simply horrendous. I was so embarassed. The pie was simply not edible at all. WAY TOO SOUR AND TART. It looked pretty, but shy of that, It went into the trash. item not reviewed by moderator and published
Never made a pie with 'from scratch 'crust. Never even made a real home made apple pie. The pie turned out excellent! I followed the recipe to the letter and it was very good. Everyone commented on the filling. I think its the zests and the spices that did it and I used granny smith apples. I might put a bit of corn starch or tapioca flour next time to thicken the juices a little more. item not reviewed by moderator and published
Excellent recipe! Absolutely one of the best apple pie recipes I've ever tried. I thought the sugar could have been increased to a full cup without it being too sweet. I also used 2 different kinds of apples, half Granny Smith and half Honey Crisp. That gave it a tart & sweet flavor, which complimented the lemon & orange also. The crust was awesome!!!!! My food processor was not large enough, so I prepared the crust the old fashioned way by hand with my trusty ole pastry cutter. The baking time was an hour in my oven. item not reviewed by moderator and published
The best apple pie I've ever had. It's so fragrant and fresh tasting! item not reviewed by moderator and published
I love this recipe. I made it last year for Thanksgiving and it was gone in 2 minutes. I've been told to make more than one this year. item not reviewed by moderator and published
I really like most of Ina's cooking. But this apple pie tasted like lemon pledge. Way too much lemon zest and citrus juice. There was not enough sugar so it was sour. The crust is good though. Pretty disappointed. item not reviewed by moderator and published
Normally I love Ina's recipes! but this one missed the mark. I followed the recipe exactly and my apples stayed hard, I used granny smiths and honeycrisp, the pie never thickened and the spiuce ratio was flat. Also the crust was so so. Epicurious-worlds best pie crust was much better on my second apple pie and I used the same apples, started the temp out at the bottom of the oven then lowered temp and moved to center rack. I also used brown sugar instead of white, cut the allspice and increased the cinnamon and increased flour to 3/8 cup. The pie was perfect. I reallyt think it depends on where the apples are grown and the fluid content of the apples. item not reviewed by moderator and published
I don't think this recipe deserve any star at all. But I have given it one since I can't post a comment without it. I have made it and it is not good. The crust however, was perfect too bad the filling was horrible. item not reviewed by moderator and published
I use oatmeal instead of flour, and I also scatter about 1/2 cup of oatmeal on the bottom crust BEFORE I put the apples in, so the bottom crust is not mushy. I also use brown sugar instead of white. Once the pie is baked for an hour (400 degrees is high, I do 375 I shut the oven off and let it stay in another 15-30 minutes, and my apples are the perfect texture. If your crust is getting too brown, use some foil around the edges. I put the egg white on 40 minutes into the baking time, but I still slit the top to let the steam out. Cortland apples are also good, but I use Granny Smith usually. My husband and son polish off a pie in 2 days, so I always make (2. One I use a cinnamon crumbly topping, just to change things up a bit. You know, like on apple crisp. My husband even bought me one of those apple peeler/corers, and the apples come out uniform and thin, so they bake through nicely. Great pie. Who does not LOVE apple pie? item not reviewed by moderator and published
This is a great apple pie. I definitely will give it 5 stars. The apples weren't cooked as much as a traditional pie. I liked it, it made the pie slightly more appealing. I am not saying the apples were raw, I am just pointing out that they are not the usual mushy texture. Also, it has a great flavor. It is very advanced, full and satisfies the pallet. It is not, though, the flavor of a traditional pie. It has more to it then cinnamon, sugar, and apples. All I'm saying is if you are a foodie, this is the recipe for you! 2 thumbs up Ina! item not reviewed by moderator and published
OUTSTANDING ! and easy as "PIE" Today, we made it for the second time. item not reviewed by moderator and published
Need help! The crust was "perfect" but the pie filling wasn't quite done. I used thinly sliced green tart apples. Do I need to precook the apples? Thanks item not reviewed by moderator and published
Contessa you rock just made this pie for the second time. It was pretty and very tasty - i used golden delicious and "lard" instead of cresco = i also turned downn the heat to 375 to keep the crust from getting to dark. i have been making pies for a long time but i have never been happy with any pie crust recipe before this one - just the little suttle things make the difference. thanks again for helping old men like me improve their tallents. item not reviewed by moderator and published
Very good. I went light on the citrus and it was fabulous. Easiest pie crust EVER, and very tasty. My new favorite recipe for pie crust. I cooked the extra seasoned apples that didn't fit in the pie pan on the stovetop with a dab of butter and a tablespoon of water. I made them into a chunky apple sauce. It was SO GOOD. item not reviewed by moderator and published
I love this recipe! I did make a few changes from suggestions of other reviews. I used half granny smith and half golden delicious. I added a 1/4 cup brown sugar which I think made a huge difference. I omitted the lemon juice and used about 3 tablespoons of orange juice. I also didn't use any zest mainly because I didn't have any lemons or oranges on hand. However I don't think my pie was missing anything at all. The perfect pie crust was also amazing with this pie! It was also super easy to make. item not reviewed by moderator and published
I love Ina but find that her recipes almost always use too much citrus for my taste, whether in the form of juice or zest. Having learned this, I always cut her amounts way down from those listed in the recipes. For my perfect version of this pie: I used the same amount of Jonathan apples instead of Granny Smith and used the juice of just 1/2 of a lemon. I cut the other citrus altogether. No need to add additional sugar. It was spot on. item not reviewed by moderator and published
The Pie Crust Is PERFECT!!! You MUST try Ina's Perfect Pie Crust Recipe. Thank you Ina! We LOVE YOU IN PALM SPRINGS! Like other's reviews, I was worried the pie would be too tart if I followed the directions. I substituted 1/2 Gala Apples instead of just using Granny Smith which seem a bit tart. I increased the sugar to 3/4 of a cup using half brown sugar and half white sugar. I used three tablespoons of fresh orange juice and omitted the lemon and orange zest. The pie was delicious. I wish I could post the picture! item not reviewed by moderator and published
I thought this apple pie was lovely and the pie crust came out really well too. I disagree with the comments below saying the pie was too tart and needed more sugar; if anything I thought the pie was a little too sweet! The zests give it a lovely flavour, but when I make this again I will reduce the amount of sugar. A lovely old fashioned dessert which eveybody enjoyed. item not reviewed by moderator and published
Too many ingredients, but well worth it!: item not reviewed by moderator and published
My family loved this pie. I made a crumb topping for it. item not reviewed by moderator and published
My son-in-law very seldom comments on my cooking, but after tasting this pie, asked if I could bring in 2 weeks in a row. Was a GREAT BIG Hit with everyone. item not reviewed by moderator and published
This recipe was way too tart for my liking. Needs more sugar and less zest. item not reviewed by moderator and published
Let me just start by saying-this was the first time I'd tried to make my own pie crust, and it turned out amazing-not scary at all! The filling was a little too tangy-next time I'll use lemon OR orange zest and juice; the pie tasted like those flavors instead of apple. Other than that, it was great! item not reviewed by moderator and published
I have made this multiple times, and it's always a hit! Its buttery (the crust and works for many other pie recipes too, it's an absolute favorite......must try!! item not reviewed by moderator and published
I really wanted to love this pie, because I almost always love Ina's recipes. But this pie just had too much lemon zest flavor and not enough sugar. I might use half granny smith apples and have of another type next time. The tartness and lack of sugar was too much. I ended up cutting a slice out and adding a 1/4 c. of brown sugar to the remainder of the pie by stirring it in beneath the crust. That salvaged it, but didn't take away the strong lemon zest flavor, which I would omit next time. The crust is delicious, though, and my husband promptly ate the top off the pie and left the filling, which he thought was so-so as well. item not reviewed by moderator and published
I loved how different this pie was from the traditional apple. I made this for my husband's family event before my we were married and I think it was this pie that won his family over! His family raved about it and still talk about it to this day! I was concerned that the pie was going to be too dry with the tart apples and all the citrus, but that was not an issue at all. My personal preference would be to add a bit more sugar, as it was a bit more tart than I expected, but all the spices and citrus mixed with the granny smith apples make an amazing flavor. I'm not a huge fan of traditional apple pie, so this is the only apple pie I want now! This is a light, refreshing pie that is perfect for spring or summer, not just fall; I loved it & always get numerous compliments when I bake it! item not reviewed by moderator and published
The crust was amazing and the pie was absolutely beautiful. The filling was a little too tart for me and I used half Granny Smith and half Gala apples. I can only imagine how tart it would have been if I used all Granny Smiths as directed. I would omit the lemon zest and maybe add a little more sugar next time. item not reviewed by moderator and published
The citrus zests were just too much in this pie recipe in my opinion. I want my apple pie to taste like apple, cinnamon...you know, the traditional apple pie. Unfortuantely, the orange was overpowering, and I think I will omit it next time. item not reviewed by moderator and published
Made this for my family... The granny smith apples were definitely too tart. We were really disappointed. The zest didn't make it any better either. It was still good. I just had higher expectations. item not reviewed by moderator and published
I wish I had read the reviews on this one. I did enjoy the crust, however, the filling left much to be desired. It wasn't sweet enough and the zests were too much of a deviation from traditional apple pie. All I can say is thank goodness I had some vanilla ice cream to save the day and balance the flavor! item not reviewed by moderator and published
Would be 5 stars if the pie had a better crust. But still very good. item not reviewed by moderator and published
I make this with Fuji and Pink Lady apples. Granny Smith are too tart for the recipe. The Blend of the Fujis and Pink Ladies is perfect and adds depth. I also do 1/4 cup white sugar and 1/4 cup brown sugar instead of just all white. It adds another depth of flavor and a little more richness to the apples. item not reviewed by moderator and published
I agree we make this a lot. item not reviewed by moderator and published
so in other words, you didn't make Ina's pie at all. Got it! item not reviewed by moderator and published
Why did you put your apples in the food processor?? item not reviewed by moderator and published
I do agree with jjets_12642634...but it should be called Citrus Deep Dish Apple Pie because Deep Dish Apple pie throws people off that are thinking traditionally. item not reviewed by moderator and published
I wholeheartedly agree about the citrus. My family is very traditional about apple pie and did not like the citrus. Will try using the brown sugar idea. item not reviewed by moderator and published
or just omit the citrus, right? item not reviewed by moderator and published
it's clearly a matter of personal taste, isn't it? item not reviewed by moderator and published
maybe it's the cook? every other comment on flavor notes it is very citrusy. maybe you have faulty taste buds? item not reviewed by moderator and published
I too experienced the same overwhelming lemon flavor. The crust recipe is amazing and came beautifully. It smelled delicious while it was cooking. My husband, who was so thrilled that I attempted to make this, said that all he tastes is lemon. AGHHH, I threw all my work in the garbage. I will used the crust recipe again but stick to a basic old fashioned apple pie recipe. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond