Best 3 Best Deep Dish Apple Pie Recipes

BA'S BEST DEEP-DISH APPLE PIE

Steps:

• Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl.
• Combine vinegar and 1/2 cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together into a shaggy dough (it will look quite dry). Transfer large clumps of dough to work surface, drizzle 1 Tbsp. ice water over remaining flour mixture in bowl and knead again to bring it together. Add to dough on work surface. Working with half of the dough, press into a single mass, incorporating dry bits, then pat down to make a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Repeat with remaining dough. Chill at least 2 hours.
• Toss apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice, and cardamom in a large bowl to coat. Let apples sit until they start to release their juices, at least 1 hour and up to 3 hours.
• Let dough sit at room temperature 5 minutes to soften. Working one at a time, roll out disks of dough on a lightly floured surface 1/8" thick. Place each on a parchment-lined baking sheet and chill while you prepare the filling.
• Preheat oven to 375°F. Place apple cider in a medium saucepan and scrape in seeds from vanilla bean; add pod. Bring to a boil and cook, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about 1/2 cup; remove vanilla pod. Stir cornstarch into 3 Tbsp. water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly, until cider mixture is very thick and bubbling, about 1 minute. Let cool slightly, then scrape over apples; toss to coat.
• Carefully transfer dough round to pie dish. Lift up edges and allow dough to slump down into dish (if too cold to be pliable, let it warm up slightly first). Trim, leaving about 1" overhang. Beat egg with 1 tsp. water in a small bowl and brush over edges of dough. Scrape in apple filling, creating a mound in the center; dot filling with butter. Place remaining dough round over filling. Trim edges of top round, leaving a 1/2" overhang. Fold edge of bottom round up and over; press together to seal. Crimp edge and brush top with remaining egg wash. Sprinkle with demerara sugar and cut a few vents in top. Place pie on a foil-lined rimmed baking sheet and chill in freezer 10 minutes.
• Bake pie until crust is deep golden brown and juices are thick and bubbling, 1 1/2-2 hours (yes: 2 hours!). Transfer pie to a wire rack and let cool at least 4 hours before serving.
• Do Ahead
• Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month. Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.

BEST DEEP DISH APPLE PIE

Steps:

• 1. Prepare a double crust for a deep dish 9" pie plate.
• 2. Peel, core, and slice the apples. You'll want about 9 cups of prepared fruit. Place the apple slices in an extra large mixing bowl.
• 3. Sprinkle the lemon juice over the apple slices, and toss to coat. Set aside.
• 4. In a small mixing bowl combine the sugar, spice, and cornstarch. Stir the sugar mixture into the apples until the slices are well coated. (A wooden spoon works great for this.)
• 5. Mound the coated apple slices into the crust in the pie plate, slightly higher in the middle.
• 6. Dot the top of the apple slices with the pats of butter.
• 7. Lay the top crust over the filling, and gently crimp the edges to seal. Make a few shallow cuts in the top crust, in any pattern you like, to allow steam to escape.
• 8. Bake at 425* for about 50 minutes. The pie is done when the crust is golden brown, and the juices are bubbling out through the slits in the crust.
• 9. NOTES: I like to sprinkle the top of the crust with cinnamon-sugar before baking. If the crust is getting too dark too soon, reduce the heat to 350* for the remaining time. You may need a few extra minutes of baking time. You may use any combination of apples you like, or simply use all tart apples -- whatever you prefer. If I'm in a hurry, I don't bother to peel the apples! A corer-slicer tool is very helpful, and makes short work of the prep. Whole wheat crust is very good with this pie -- we actually liked it better than regular crust. This recipe is easily made gluten free by using a GF pie crust. (I recommend Pillsbury GF pie dough!)

BEST DEEP DISH APPLE PIE

Steps:

• 1. Preheat oven to 400 degree F. Peel and slice apples to about 1/4 inch slices. Toss with 3 tablespoons lemon juice; to keep from browning. Prepare crusts and line a 9 inch deep dish pie plate with one of the crusts.
• 2. In a large bowl; mix flour, sugar, spices. Add the sliced apples and toss well. Add the remaining tablespoon of lemon juice as well. Let set for a good 20 minutes.
• 3. Carefully place apples into pie crust, making sure they are placed as evenly as possible. Place the butter pats randomly over the apples. Place the top pie crust over apples. Trim excess dough and fold the two crusts under, crimp edges closed to keep pie from leaking. I then brushed the top with cream and sprinkled with sugar. Then cuts 4 - 5 slits in the top to vent. Cover with top crust
• 4. Place pie on cooking sheet, bake at 400 degree for 15 minutes. Lower temp to 350 degree, and bake for another 55 - 60 minutes or until apples are tender. If the crust begins browning too much, before apples are cooked. Make strips of foil and cover the crusts. Enjoy...this was delicious!