Deep-dish Apple Pie
A generous amount of apples makes this deep-dish, apple pie a mile-high.
Preparation time: 30 minutes, plus chilling time
Cooking time: 50-60 minutes
Makes: 8-10 servings
For the pastry:
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) salt
1 cup (250 mL) cold vegetable shortening, cut into small cubes
1/4 cup (60 mL) cold butter, cut into small cubes
1/2 cup (125 mL) ice cold water combined with 2 tsp (10 mL) white vinegar
Combine the flour and salt in a bowl. With a pastry cutter or 2 forks (or with the paddle attachment of your stand mixer), cut the shortening and butter into the flour until well blended. Pour the water/vinegar mixture into the bowl; gently work it until it forms a loose, moist dough that just holds together. Transfer the dough to a lightly floured work surface. With lightly floured hands, shape the dough into a ball. Cut the ball in half. Press each half into a 1/2-inch-thick (1 cm) disk. Wrap and refrigerate each disk for 20 minutes before rolling out as described below.
For the filling:
8-10 medium apples, peeled and sliced
1/4 cup (60 mL) all-purpose flour, plus some for rolling
3/4 cup (175 mL) sugar
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) ground cinnamon
• pinches salt, grated nutmeg and ground clove
• egg wash (1 large egg beaten with 2 Tbsp (30 mL) milk)
Combine the apples, 1/4 cup (60 mL) flour, sugar, lemon juice, spices and salt in a bowl. Unwrap one of the disks of dough and place on a lightly floured work surface. Flour a rolling pin and roll the dough from the center out into a round large enough to fit a 10-inch (25 cm) wide, deep-dish pie plate with a 4 cup (1 L) capacity. Don’t push too firmly; let the roller do the work. Turn the dough an eighth of a turn after each roll; this will help create a round shape and at the same time you can make sure the dough is not sticking. Sprinkle additional flour on the rolling pin and under the dough as necessary. When the round of dough is ready, carefully fold it in half and lay it across the center of the pie plate. Carefully unfold it and gently nestle it into the bottom of the plate.
Place the apple mixture into the pie crust. Roll out the second disk of dough for the top of the pie. Brush the sides of the bottom crust with egg wash. Place on the top dough, crimp the edges and trim away any access dough. Brush the top of the pie evenly with egg wash. Cut a small vent in the very top of pie to allow steam to escape. Chill pie for at least 30 minutes before baking. Bake the pie at 425˚F (220˚C) for 20 minutes. Reduce the oven to 325˚F (160˚C) and bake the pie until beautifully golden and the apples are tender when poked through the vent with a paring knife.