Deep Dish Apple Pie Recipe
User Reviews
5
Deep Dish Apple Pie Recipe
Description
The Deep Dish Apple Pie Recipe offers a detailed method for creating a rich dough that blends cold butter and cream cheese into a flour and sugar base, resulting in a tender, flaky crust. The use of cream cheese adds a slight tang and softness to the texture. The dough is divided into two discs to form a bottom and top crust, rolled out to fit a 9-inch deep dish pie plate.
The filling consists primarily of peeled, cored, and uniformly sliced Granny Smith apples mixed with sugar, flour to thicken, lemon juice to balance sweetness, cinnamon for warmth, and a pinch of salt to enhance flavors. Small pieces of butter dot the top of the filling before covering with the second crust. A dusting of cinnamon and sugar on top forms a lightly crisp, sweet layer after baking.
This pie is ideal for fall or holiday baking, delivering a classic apple dessert with a buttery crust and balanced spiced filling. The instructions note rolling the dough without additional flour and chilling before assembly to ease handling and promote a tender crust. Baking yields a warm, aromatic blend of fruit and pastry textures.
Ingredients
Apple Filling Ingredients:
- 9 cups apple 3 lbs Granny Smith, peeled, cored and sliced 1/4-inch thick
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 2 Tbsp butter cut into small pieces for the top, unsalted
Pie Dough Ingredients:
- 2 1/4 cups all-purpose flour
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 12 Tbsp butter cold unsalted
- 6 oz cream cheese cold
- 3 Tbsp heavy cream cold
Topping Ingredients:
- 2 tsp sugar
- 1/4 tsp ground cinnamon
Instructions
How to make Cinnamon Apple Pie:
- In a large bowl, whisk together 2 and 1/4 cups flour, 2 Tbsp of sugar and 1/2 tsp salt.
- Cut 1 1/2 sticks of COLD butter and 6 oz of cream cheese into small cubes. Using a pastry blender or 2 knives, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Drizzle 3 Tbsp of cold heavy cream over the dough and cut into the dough with a spatula until the dough forms moist clumps.
- Divide the dough into 2 pieces, press into flat disks, cover tightly in plastic wrap and refrigerate at least 1 hour or up to 2 days.
- Once its fully cooled, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. (Dough rolls out easier without flouring the surface, use pastry scraper to lift rolled out crust). Transfer the dough to a deep dish 9-inch pie plate and refrigerate it. Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you make the fruit filling.
Preheat the Oven to 425˚ F before you mix together your apple filling ingredients. Place oven rack in the bottom third of the oven (1 level below the center rack).
How to Make the apple Filling:
- Combine 9 cups of Granny Smith apples, peeled, cored and sliced 1/4-inch thick with 3/4 cup sugar, 1/3 cup of all-purpose flour, 2 Tbsp lemon juice, 1 tsp ground cinnamon and 1/8 tsp salt in a bowl. Mix well and let the filling stand for 15 minutes, stirring a few times in the process.
Final Assembly Instructions:
- Take your pie dish out of the refrigerator and pour the entire apple filling mixture (juices and all) into the bottom crust and scatter pieces of 2 Tbsp of butter over the top.
- Just before putting on the top crust, brush the edge of the bottom crust with cold water. Trim any excess dough on the edge and fancy up the edge with a flute pattern. To flute, with your index finger and thumb, pinch your other index finger, now imagine there is dough in between both hands. Cut 6 to 8 slits in the top crust to vent the pie.
- Sprinkle top with the mixture of 1/4 tsp of cinnamon and 2 tsp of sugar. Bake apple pie for 15 minutes at 425˚F. If you see your crust browning too quickly, cut a 3-inch hole in the center of a square piece of foil and loosely place over the top of your pie.
- Reduce oven to 350˚F, slip a baking sheet under the pie (I like to line it with foil to catch any drips) and bake another 45 minutes. For the filling to thicken properly, you have to let it cool completely (2 to 3 hours). You can keep the pie for up to 3 days on the counter.
User Reviews
Overall Rating
5
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