Best Deep Dish Apple Pie
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 :)
4 mediumgranny smith apples
3 mediumjonathan apples
1 mediummacintosh apple
2 tsppumpkin pie spice
2 Tbsplemon juice
2 Tbspbutter, sliced into thin pats
How to Make Best Deep Dish Apple Pie
- Prepare a double crust for a deep dish 9" pie plate.
- 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.
- Sprinkle the lemon juice over the apple slices, and toss to coat. Set aside.
- 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.)
- Mound the coated apple slices into the crust in the pie plate, slightly higher in the middle.
- Dot the top of the apple slices with the pats of butter.
- 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.
- 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.
- 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!)