Deep-Dish Apple Pie

Recipe Details

Prep Time: PT50M | Cook Time: PT40M | Servings: 15 servings

Ingredients

• 2 cups all-purpose flour
• 1/2 cup shortening
• 1 large egg
• 1/4 cup cold water
• 2 tablespoons white vinegar
• FILLING:
• 10 cups sliced peeled tart apples (about 8 medium)
• 1 teaspoon lemon juice
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon butter
• 1 large egg
• 1 tablespoon 2% milk

Instructions

1. Place the all-purpose flour in a large bowl. Using a pastry cutter, fork tines or your fingers, cut in the shortening until the mixture becomes crumbly. In a small bowl, whisk together the egg, cold water and white vinegar. Gradually add the egg mixture to the crumbly mixture, stirring gently just until the dough comes together.
2. Shape the pie dough into a rectangle. Wrap it well in storage wrap and refrigerate it for at least 30 minutes or, ideally, overnight. Editor’s Tip: The longer the pie dough has to chill, the more flavorful it will become. Plus, it’ll chill thoroughly so it stays nice and flaky.
3. Preheat the oven to 375°F. In a large bowl, toss together the apples with the lemon juice. In a small bowl, whisk together the granulated sugar, brown sugar, all-purpose flour, cinnamon and nutmeg. Add the sugar and spice mixture to the apple mixture and toss everything together until all the apple slices are coated evenly.
4. Pour the filling into a 13×9-inch baking dish and spread out the apples evenly. Dot the top of the filling with pats of butter.
5. On a lightly floured surface, roll out the pie dough big enough to fit over the top of the pie. Place the pie crust over the filling. Trim the pie crust down a bit and flute the edges. In a small bowl, whisk together the egg with the milk to make the egg wash. Brush the egg wash over the crust. Using a paring knife, cut a few slits in the crust to allow steam to escape.
6. Slide the pie into the oven and bake until the crust is golden brown and the apples are tender, 40 to 50 minutes. Carefully remove the pie from the oven and allow it to cool at room temperature on a wire rack. Editor’s Tip: Any time I bake fruit pies, I always put a baking sheet on the rack that’s underneath the pie, just in case the filling bubbles over a little bit. That way, I only have to clean the baking sheet, not the bottom of my oven! If the crust is taking on too much color before the filling is done, make a pie crust shield to protect the edges.