Best Deep Dish Apple Pie Recipe Sallys Baking Addiction Recipes

APPLE CRUMBLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe- you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl- don't want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
• In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

DEEP-DISH APPLE PIE

Steps:

• 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.
• 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.