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

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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3.8 247
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 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

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond