Deep Dish Apple Pie

christina obrien Recipe

By christina obrien nightsprite

Great holiday or barbecue event! I recently made these in a muffin pan for mini pies, was just as amazing, and the crust stretched a little further.


Recipe Rating:
 2 Ratings
Serves:
8
Cook Time:
Cooking Method:
Bake

Ingredients

1 c
self rising flour
1 c
all purpose flour
4 oz
chilled, unsalted butter
Find more recipes at goboldwithbutter.com
2
eggs
2 Tbsp
superfine sugar
1-2 Tbsp
milk
2
jars of baker's apple pie filling
you will need a 9 inch springform pan, baking/parchment paper, rolling pin and flour sifter
FILLING
8 large
apples peeled, cored, thickly sliced
2
thick strips of lemon rind
1
cinnamon stick
6
whole cloves
1/2 c
sugar


Directions Step-By-Step

1
Grease a 9 inch deep spring form pan with Pam, then line the bottom piece with baking/parchment paper. After you close the pan around the paper cut off the extra around the bottom. Grease and lightly flour the pan, ensuring a thin and complete coat.
2
Sift the flours, then rub in the butter(mix in between your fingers and into the flours) until mixture resembles breadcrumbs. (I cut the butter into four pieces length wise, and then into cubes). Mix in the sugar, add 1 egg, and all the milk.
3
Mix with a flat bladed knife until the mixture comes together, adding more milk if necessary. (Pastry should be slightly crumbly) Turn onto a lightly floured sheet of baking/parchment paper and gather together. Roll 2/3 of the pastry between two sheets of baking/parchment paper for the bottom and sides of the pan. Ease into the tin, then roll out the remaining pastry large enough to cover the top. Chill all pastry for 20 minutes.
4
Put the apples, rind, cloves, cinnamon, sugar and 2 cups of water in a large pan. Cover and simmer for about 10 minutes until tender. Remove from heat drain and cool. Discard the rind, cloves and cinnamon then spoon into the crust.
Its a pretty good filling, but like I said this makes a huge pie, when I use the Baker's Apple Pie Filling I use 2 jars which equals 4 lbs of filling. Very good either way :)
5
Preheat the oven to 350 degrees. Spoon filling into pan, cover with remaining pastry. Lightly brush with the remaining beaten egg over the edges to seal. Prick the top with a fork, trim the edges and crimp to seal. Brush top with egg and sprinkle with superfine sugar and bake for 50 minutes. (I like to check the pie every 10 minutes or so to insure the top browns evenly)
6
Let pie completely cool before you open the spring form pan or else it will fall apart.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Heirloom
  • Comments

  • 1-5 of 17
  • user
    christina obrien nightsprite - Aug 15, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    christina obrien nightsprite - Aug 15, 2011
    I know it seems like a lot of work but it really is worth it, the crust comes out perfect golden brown and flaky everytime!
  • user
    Carole F BakersQueen - Aug 17, 2011
    Christina, this looks divine! Thanks for sharing...
  • user
    Carole F BakersQueen - Aug 17, 2011
    I would also love the homemade filling recipe as well. :)
  • user
    christina obrien nightsprite - Aug 17, 2011
    8 large apples peeled, cored, thickly sliced
    2 thick strips of lemon rind
    1 cinnamon stick
    6 whole cloves
    1/2 cup of sugar
    Put the apples, rind, cloves, cinnamon, sugar and 2 cups of water in a large pan. Cover and simmer for about 10 minutes until tender. Remove from heat drain and cool. Discard the rind, cloves and cinnamon then spoon into the crust.
    Its a pretty good filling, but like I said this makes a huge pie, when I use the Baker's Apple Pie Filling I use 2 jars which equals 4lds of filling. Very good either way :)