Deep-dish Apple Pie

Show: Barefoot ContessaEpisode: Sweet Home Supper

Rated: 4 stars out of 5Rate itRead users' reviews (119)

RECIPE
COMMENTS & REVIEWS(119)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
1 (9-or 10-inch) pie

Times:

Prep: 45 min
Inactive Prep: 30 min
Cook: 1 hr 0 min
Total:: 2 hr 15 min

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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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Comments & Reviews

recipe Deep-dish Apple Pie
d c, CA 11-08-2009
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Warning, warning, warning!!!
Rated: 1 stars out of 5

Unless your taste buds have been flamed out by massive amounts of jalapeno peppers, Do not follow this recipe! O.K., forgive... me, my wife just reminded me that people on the left coast do not have fresh oranges and lemons on their trees and therefore have to use the whole rind of of a fruit to get the same flavor that we should know we only need a teaspoon of zest, Sour, sour, apples. Leave out the Rind.Read more
recipe Deep-dish Apple Pie
Mary McKinney, TX 10-29-2009
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Apple Pie
Rated: 5 stars out of 5

Can I make this apple pie the day before I bake it?
recipe Deep-dish Apple Pie
Shelley Washington, IL 10-20-2009
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Pucker your lips!
Rated: 2 stars out of 5

Being an apple pie fanatic, I was excited to try this recipe. After reading the ratio of apples (especially Granny Smith... apples) to sugar, it became clear that more sugar would be needed! Can't say exactly how much was added but still was not enough. The taste was not to any of my family's liking so it was thrown away. As far as the dough goes-followed the recipe exactly. It reminded me of making homemade play doh and was impressed in how the dough conformed to the apples! I found the dough to be tasteless but easy to work with. WILL NOT MAKE THIS AGAIN! Read more
recipe Deep-dish Apple Pie
Nikki Stamping Ground, KY 10-13-2009
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Goodbye Pillsbury!
Rated: 5 stars out of 5

I didn't make the pie, the DH is very traditional and citrus in his apple pie is a non starter around here BUT the pie... crust........oh that pie crust! Every Thanksgiving I make 8 to 10 pies and just haven't had time to do anything but unroll a crust and go. Never again. This crust can be made ahead of time and rolled out like 'store bought' without that awful store bought flavor. No kidding, it's name says it all, it is the perfect pie crust, easy and great flavor.Read more
recipe Deep-dish Apple Pie
Ariel Fairfield, CT 10-10-2009
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Good Pie
Rated: 3 stars out of 5

The crust was fantastic! I agree that the filling had too much orange zest. I would omit that next time I make and maybe... substitute with apple juice. It just took away from the apple flavor and made it a little too bitter.Read more
recipe Deep-dish Apple Pie
Christine Katy, TX 10-01-2009
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Awesome Pie!!
Rated: 5 stars out of 5

My family LOVED the pie. I would add 3/4 tsp of salt...my preference. Can't wait to bake it again! I love the cold weather... ;)Read more