Deep-dish Apple Pie

Show: Barefoot ContessaEpisode: Sweet Home Supper

Rated: 4 stars out of 5Rate itRead users' reviews (131)

RECIPE
COMMENTS & REVIEWS(131)

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
Kelly Houston, TX 12-16-2009
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Volume of apples was off
Rated: 3 stars out of 5

I read the reviews on this pie and halved the lemon juice (1tbs), upped the orange juice (1.25 tbs) and eliminated the zest. ... It still came out a little tart, but good. My problem was the volume. Using 3.5 pounds (less than the recipe calls for) of apples, my pie was piled high like the fancy pies in the dessert shops - very exciting! But when it baked, the crust stayed high and the apples dropped below the rim of the pan and turned into apple sauce - not even chunks of apples. I cooked it for 1:15 at 400, but the filling seemed way over cooked and with the high crust, it was impossible to cut a clean piece. As soon as I started cutting, the top just caved in. I will try this again with MUCH less apples, cook for only an hour and probably only 1/2tbs of lemon juice. Read more
recipe Deep-dish Apple Pie
Stevie Shoreline, WA 12-02-2009
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AVery Easy Starting Recipe
Rated: 5 stars out of 5

Like all good bakers, I test ran this recipe the day before Thanksgiving. And I agree with those reviewers that state this... pie has too much citrus juice - the lemon does tend to over power the apple in this pie. However, the next day when i brought the pie to my mother's house for Thanksgiving dinner, I halved the amount of lemon juice and added a smidge more orange juice. IT WAS AWESOME. I highly recommend tweaking this recipe to suit your tastes, mine turned out spectacular with a few McIntosh apples thrown in and some extra cinnamon on the crust as well. Remember, recipes are guide lines! Explore your kitchen! All in all, a very easy recipe to follow. Looked beautiful every time to boot - wow your friends with your artistry skills! =)Read more
recipe Deep-dish Apple Pie
Sarah Frisco, TX 12-01-2009
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Couldn't Get the Taste out of My Mouth!
Rated: 2 stars out of 5

I made this pie the night before Thanksgiving and my family couldn't wait to taste it .This pie smelled fabulous when mixing... the filling with all of the citrus and apples, however the finished result was les than desireable. My husband took one bite and his face turned from happy to confused. He said it was like eating zest instead of apples. The bitter flavor lingered as an aftertaste for quite some time. Needless to say, all of my hard work went in the garbage. I would recommend this pie without the zest or with very very little and NO orange zest or juice. The apples turned out perfect in terms of texture and maintained their firmness without turning to mush. Please leave the zest out so you too don't have to throw your pie away!Read more
recipe Deep-dish Apple Pie
LIZ Belleville, IL 11-28-2009
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My Best Apple Pie Ever
Rated: 4 stars out of 5

Made it for Thanksgiving. Followed this recipe exactly. I used a combo of granny smith, pink lady and braeburn apples. It was... a little tart but I LOVED the citrus taste. Next time I will taste and add a little more sugar, if needed. The crust turned out beautifuly, sprinkled raw sugar on top. Try it you will love it Read more
recipe Deep-dish Apple Pie
Belinda Reno, NV 11-27-2009
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Best crust ever, worst filling ever!
Rated: 3 stars out of 5

I love Ina and although I was hesitant to put all that zest and juice in my pie, I trusted her and followed the recipe to a T... the first time. The crust was incredibly easy to work with and had wonderful flavor and texture - will use this crust in all my pies from now on. The filling, however, was a disaster! You couldn't tell this was an apple pie, it was way too citrusy and tart. I think perhaps it should be named something else, because anyone attempting this recipe looking for a traditional apple pie flavor would be VERY disappointed. I know I was.Read more
recipe Deep-dish Apple Pie
Joanne san jose, CA 11-23-2009
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Something's wrong....too tart
Rated: 1 stars out of 5

I followed the recipe to a T, and served it to my family. One person said if he was blind folded he could not guess that is... was apple pie. There is way too much zest in this recipe. There most be a mistake! Most recipes call for teaspoon or less of zest, this one calls for 1 whole lemon zest and one whole orange zest. It was awful. I am a big fan of Ina Garten but this pie was awful.Read more