Best Deep Dish Apple Pie

Tam D

By
@methodmaven

I've been making apple pie since I was a kid, using my grandmother's recipe. And it's awesome! But you know I have to play with my food... I tried different apples, combinations of apples, etc. One year we all agreed I had hit upon the best combination, and it was as good as it could be.
Apples are like wine -- even the same varietals are a bit different every year. But this is my best recipe. I hope you like it :)


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Rating:

Comments:

Serves:

8-12

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

4 medium
granny smith apples
3 medium
jonathan apples
1 medium
macintosh apple
3/4 c
sugar
2 tsp
pumpkin pie spice
2 Tbsp
cornstarch
2 Tbsp
lemon juice
2 Tbsp
butter, sliced into thin pats

Directions Step-By-Step

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!)

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Heirloom