christina obrien Recipe

Deep Dish Apple Pie

By christina obrien nightsprite


Rating:
Serves:
8
Cook Time:
Method:
Bake
Comments:

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.

Ingredients

1 c
self rising flour
1 c
all purpose flour
4 oz
chilled, unsalted butter
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

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17 Comments

user
Straw's Kitchen CinCooks
Mar 28, 2014
What a nice idea.......baking pies in a 'spring form pan'.
Thanks for sharing♄
user
Bonnie D. Utahn
Mar 28, 2014
Justapinch for your recipe, Christina! :)
user
Mar 28, 2014 - Maria * shared this recipe with discussion group: Holiday & Party Treats
user
Dec 21, 2013 - christina obrien shared this recipe with discussion groups: Sweet Tooth Best of the Best Magic in the Kitchen Wheel of the Year