Grandma's Hearty Deep-Dish Apple Pie
Experience the comfort of family gatherings with this exquisitely crafted deep-dish apple pie, inspired by classic recipes. Bursting with a luscious blend of tender tart and sweet apples, each slice offers a symphony of flavors enhanced by citrus notes and a hint of warm cinnamon. The flaky, golden crust cradles a generous filling, making it the perfect treat for any occasion – from holiday feasts to cozy weeknight desserts. Serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature for a delightful snack. This pie not only captures the essence of home-baked goodness but also ensures a perfect texture, avoiding the pitfalls of soggy crusts and soupy fillings. Wrap up any leftovers for a quick treat the next day, with easy reheating instructions included. Refer below for freezing methods to ensure you always have a slice of this nostalgic dessert on hand.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
unbleached all-purpose flour
2 1/2 cups (plus additional for work surface)
table salt
1 teaspoon
sugar
1 tablespoon
unsalted butter
16 tablespoons (cold, cut into 1/2-inch cubes and frozen for 10 minutes)
sour cream
3 tablespoons
ice water
1/3 cup (or more as needed)
granulated sugar
1/2 cup
light brown sugar
1/4 cup (packed)
table salt
1/4 teaspoon
lemon juice
1 tablespoon
lemon zest
1/2 teaspoon (grated)
ground cinnamon
1/8 teaspoon
tart apples
2 1/2 lbs (about 5 medium, peeled and cut into 1/4-inch-thick slices)
sweet apples
2 1/2 lbs (about 5 medium, peeled and cut into 1/4-inch-thick slices)
egg white
1 (beaten lightly)
Instructions
1
For the pastry, combine the flour, salt, and sugar in a food processor, processing for about 3 seconds until mixed. Add the cold butter and pulse until the mixture resembles large peas, about ten 1-second pulses.
2
In a small bowl, mix the sour cream and 1/3 cup of ice water with a fork until combined. Gradually add half of this mixture to the flour and butter blend, pulsing three times, then repeat with the remaining mixture. If the dough seems dry, add an additional tablespoon of ice water, processing until large clumps form and no dry flour remains.
3
Shape the dough into two discs, wrap in plastic wrap, and refrigerate for 1 to 2 hours, or until firm. If needed, allow to sit at room temperature for 15 minutes before rolling.
4
For the filling, mix the granulated sugar, brown sugar, salt, lemon zest, and cinnamon in a large bowl. Add both varieties of prepared apples and toss to coat. Transfer the apples to a Dutch oven and cook over medium heat, stirring frequently, for 15 to 20 minutes, until slightly tender but still holding their shape. After cooling to room temperature, drain the juices and reserve the apples.
5
Preheat the oven to 425°F, placing a rimmed baking sheet on the lowest rack.
6
Roll one disc of dough between two sheets of parchment to a 12-inch circle. Transfer to a 9-inch pie plate, leaving the edges overhanging. Chill while preparing the second crust.
7
Roll out the second disc of dough in the same manner and chill until firm.
8
Transfer cooled apples to a colander over a bowl, shaking to drain excess juices. Sprinkle the apples with lemon juice and pour them into the prepared pie crust.
9
Lay the second crust over the apples, sealing the edges by pinching them together. Cut four 2-inch slits for venting, brush the top with a lightly beaten egg white, and sprinkle with sugar.
10
Place the assembled pie on the preheated baking sheet and bake for 45 to 55 minutes, or until the crust is a dark golden brown. Cool for at least 1.5 hours before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What types of apples are best for Grandma's Hearty Deep-Dish Apple Pie?
This recipe uses a blend of 2.5 lbs of tart apples and 2.5 lbs of sweet apples to create a balanced flavor profile and perfect texture.
Why do the apples need to be cooked before putting them in the pie?
Cooking the apples in a Dutch oven for 15 to 20 minutes ensures they are slightly tender and helps release excess juices, preventing a soupy filling and a soggy crust.
How long should the pastry dough be refrigerated?
The dough should be wrapped in plastic and refrigerated for 1 to 2 hours, or until firm, before rolling it out.
What temperature should the butter be for the pastry?
The butter should be cold, cut into 1/2-inch cubes, and placed in the freezer for 10 minutes before being added to the food processor.
What is the secret to a flaky crust in this recipe?
Using frozen butter, pulsing the dough until it resembles large peas, and adding sour cream to the ice water mixture helps create a tender, flaky crust.
Why is sour cream used in the pie dough?
Sour cream adds fat and acidity to the dough, which helps inhibit gluten development and contributes to a richer, more tender pastry texture.
What size pie plate is required for this deep-dish recipe?
You should use a 9-inch pie plate to accommodate the generous amount of apple filling and the double crust.
How thick should the apple slices be?
The apples should be peeled and cut into 1/4-inch-thick slices to ensure they cook evenly.
What is the purpose of the egg white on the top crust?
The top crust is brushed with a lightly beaten egg white to provide a beautiful golden sheen and to help the sugar sprinkle adhere to the surface.
At what temperature should the oven be preheated?
The oven should be preheated to 425°F with a rimmed baking sheet placed on the lowest rack.
Why is the pie baked on a preheated baking sheet?
Placing the pie on a preheated baking sheet on the lowest rack helps the bottom crust cook quickly, preventing it from becoming soggy.
How long does the pie need to bake?
The pie typically takes between 45 to 55 minutes to bake, or until the crust reaches a dark golden brown color.
How long should I wait before slicing the pie?
It is recommended to let the pie cool for at least 1.5 hours before slicing to allow the filling to set properly.
Can I use a food processor for the dough?
Yes, the instructions specifically call for using a food processor to combine the flour, salt, sugar, and butter for a quick and consistent texture.
What should I do if my dough is too dry?
If the dough seems dry and won't form clumps, you can add an additional tablespoon of ice water at a time until no dry flour remains.
What spices are included in the apple filling?
The filling is seasoned with ground cinnamon, lemon zest, and a combination of granulated and light brown sugar.
How large should I roll the dough circles?
You should roll each disc of dough between parchment paper into a 12-inch circle to ensure enough overhang for sealing.
Why are slits cut into the top of the crust?
Four 2-inch slits are cut into the top crust to allow steam to escape during the baking process, preventing the crust from bursting.
Is the apple juice from the Dutch oven kept in the pie?
No, after cooking the apples, you should drain the juices and only transfer the reserved apples to the pie crust to prevent a soupy filling.
Can I serve this pie warm?
Yes, it is excellent served warm, especially with a scoop of vanilla ice cream, or at room temperature as a snack.
How do I seal the two crusts together?
Lay the second crust over the filling and seal the edges by pinching the top and bottom crusts together firmly.
Does the dough need to rest after being in the fridge?
If the dough is too firm to roll immediately after refrigeration, you can allow it to sit at room temperature for about 15 minutes.
Can I freeze this apple pie?
Yes, the recipe description mentions that freezing methods can be used to store the pie for later consumption.
What is the role of lemon juice in this recipe?
Lemon juice is sprinkled over the cooked apples to add brightness and acidity, which balances the sweetness of the sugars.
What type of flour is recommended?
The recipe calls for 2 1/2 cups of unbleached all-purpose flour for the pastry.
How many medium apples equal 5 lbs?
Approximately 10 medium apples in total (5 tart and 5 sweet) make up the 5 lbs required for this deep-dish pie.
Can I use salted butter?
The recipe specifies unsalted butter. If you use salted butter, you may want to reduce the additional table salt added to the pastry.
What happens if I don't drain the apples?
If you don't drain the excess juices, the bottom crust is much more likely to become soggy and the filling will be runny.
How do I reheat leftovers?
The recipe includes easy reheating instructions, typically involving a low-temperature oven to maintain the crust's flakiness.
Why is the butter frozen for 10 minutes?
Freezing the butter cubes ensures they stay solid during the mixing process, which creates the small pockets of steam that make the crust flaky.