Old-Fashioned Deep Dish Apple Pie
User Reviews
5
Old-Fashioned Deep Dish Apple Pie
Description
This apple pie uses a homemade or favorite double pie crust to encase a filling made by gently cooking a blend of apples such as Granny Smith, Golden Delicious, and Gala with lemon juice and a mix of granulated and brown sugars. Cornstarch helps thicken the juices, and cinnamon adds warmth. Cooking the filling before baking softens the apples slightly while maintaining bite and helps prevent a soggy bottom crust.
The filling is transferred to the rolled-out crust lined in a pie dish. The top crust is rolled separately, allowing for full coverage. The pie bakes in the lower third of the oven at 400°F to promote even cooking of both crusts. A foil tent can be added if the top crust browns too quickly. A lined baking sheet catches overflow and keeps cleanup simple.
Serving this pie offers a tender, spiced apple filling with a flaky, golden crust. Placing a baking stone or steel in the oven’s lowest rack improves heat distribution, yielding a crisper crust bottom. Positioning the rack low also helps avoid excessive browning of the top crust during the long baking time, enhancing the balance of textures.
Ingredients
- 1 pie crust or your favorite pie crust recipe, homemade double
- 3 to 3 1/2 lb (1.3 to 1.6 kg) apple Use 3 different varieties of apples such as Granny Smith, Golden Delicious, Gala, Northern Spy, Jonagold, Honey Crisp, and Braeburn, baking
- 1 tbsp lemon juice fresh
- 3/4 cup (150 g) sugar
- 1/3 cup (70 g) light brown sugar
- 1/4 tsp salt
- 4 tbsp cornstarch
- 3/4 tsp cinnamon
- granulated sugar for sprinkling, or sparkling sugar
For the egg wash
- 1 large egg yolk
- 2 tsp water
Instructions
- Make the Homemade pie dough recipe and chill according to the instructions while preparing the filling. Adjust oven rack to bottom third position and preheat oven to 400˚F.
For the apple filling
- Peel, remove cores and thinly slice apples to make 12 cups in volume.
- In a large shallow pot or skillet, add the apple slices, and gently toss with lemon juice, granulated sugar, light brown sugar, salt, cornstarch, and cinnamon, until well combined.
- Cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, about 5 minutes. Let cool to room temperature, about 15-20 minutes.
To roll out the pie crust
- On a floured work surface, roll out one of the chilled pie dough disks (keep the other one in the fridge) to a 13-inch diameter. Roll out the other pie dough disk into a circle that is about a 12-inch diameter. This will be the top crust.Tip to prevent the soggy pie crust bottom: Brush the bottom of the pie crust with the beaten egg white (if using). Then keep it in the fridge while you roll out the top crust.
To bake the apple pie
- Reclaim the bottom crust from the fridge and put the cooled apple filling on it. Cover the pie filling with the top crust. Trim or arrange the loose crust around the edge of pie pan. Crimp or flute the edges to seal.
- Lightly brush the top crust with the egg wash. Sprinkle the top with granulated sugar or sparkling sugar. Cut a few slits on the top to allow steam to escape during baking.
- Put the pie on a spacious baking sheet and bake for a total of 60 minutes until it turns golden brown. Around 40 minutes into baking, inspect the pie crust for excessive browning. If necessary, gently cover the pie with a aluminum foil tent to prevent further browning, and then continue baking for the final 20 minutes.
- Allow the pie to cool to room temperature, about 2-3 hours before serving. This will allow the filling to thicken up. Serve your pie with vanilla ice cream.
Notes
- Position oven rack low (bottom third) to avoid over-browning the top crust.
- Place a foil-lined baking sheet under the pie to catch any spillover juices for easy cleanup.
- Use a foil tent loosely over the pie if the top crust starts browning too quickly.
- Adding a baking stone or steel on the lowest oven rack helps create a crisp bottom crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 76g | 25% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 179mg | 7% |
| Potassium | 257mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 52g | 104% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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