Deep-dish Apple Pie

Show: Barefoot ContessaEpisode: Sweet Home Supper

Rated: 4 stars out of 5Rate itRead users' reviews (124)

RECIPE
COMMENTS & REVIEWS(124)

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
Jane Coconut Creek, FL 11-20-2009
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Apple Pie
Rated: 2 stars out of 5

I followed this recipe to the "T" and it was way to tart and the filling was like mush. It was like eating applesauce pie. ... I love Ina's recipes but this was not good. Read more
recipe Deep-dish Apple Pie
Jacklyn philadelphia, PA 11-15-2009
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Just a couple substitutions.
Rated: 3 stars out of 5

The first time I made this I follwed the exact recipe. It was way too tart! The next time I used 2lb granny and 2lb gala... and added a 1/4 c of brown sugar and it was great! The crust was a keeper from the begining!Read more
recipe Deep-dish Apple Pie
Arlene Copperas Cove, TX 11-14-2009
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Pretty good!
Rated: 4 stars out of 5

I read other revies and decided to omit the lemon/ orange portion of the recipe and used 3 lbs of apples, but followed the... rest to the T. It turned out really good, not too sweet, and it wasn't as tart as I thought it might turn out. The crust was amazing, I'll definitley use it for future pies! Overall, I really liked this one! Thanks Ina!Read more
recipe Deep-dish Apple Pie
Jessica Patchogue, NY 11-14-2009
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Very good, although I didn't make exactly
Rated: 5 stars out of 5

Left out the zest because of other users suggestions although I'm sorry I did that. It might have been a nice touch. I used... half Granny Smith and half Fuji apples. 1/2 cup of sugar was perfect. The crust was perfect. So to keep it nice & sweet just use half Fuji or Pink Lady apples. Most apple pie recipes call for that anyway. Her apple crisp is also a fabulous dish!Read more
recipe Deep-dish Apple Pie
Kelly Austin, TX 11-14-2009
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Love the Filling
Rated: 5 stars out of 5

I have read the reviews of others stating the filling is too tart and I guess each person will have their own pie filling... preference. I have made fillings in the past calling for lemon zest or fresh squeezed lemon juice and found them overwhelming tart. Somehow, I found that the orange juice/zest called for in this recipe helped balance out the lemon. I found the filling perfect and have used it twice. I use my own pie crust recipe only because I prefer crust baked without shortening, but have no doubt that Ina's crust recipe is fanstatic. Thanks for sharing such a good one! Kelly, FT. Worth, TXRead more
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