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5 from 2 votes

Classic Deep Dish Apple Pie

Perfect for any season, how can you beat the classic American apple pie? This version sticks to tradition but kicks it up just a notch with a buttery, caramelized sauce using the juice of the apples themselves.
Prep Time 1 hour
Cook Time 1 hour
Servings 8
Author Jen Leigh

Ingredients

Crust:

  • 2 1/2 cups (350g) all-purpose flour, spooned and leveled with a knife
  • 2 tsp sugar
  • 1 tsp kosher or table salt
  • 1/4 cup (46g) cold vegetable shortening, cut into small pieces
  • 10 tbsp (142g) cold unsalted butter, cubed
  • 1/2 cup (120 ml) ice water
  • 2 tbsp fresh lemon juice (optional)

Filling:

  • 8 to 9 peeled and cored baking apples, sliced (about 10 cups)
  • 2 tbsp fresh lemon juice
  • 1/2 cup (105g) granulated sugar
  • 1/4 cup (45g) light brown sugar, packed
  • 1/4 tsp salt
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp (28g) butter, diced
  • 1 egg, beaten with 1 tsp water
  • Coarse sugar (optional)

Instructions

For the Crust:

  • In a large mixing bowl, whisk together the flour, sugar, and salt until combined. Work the shortening in until mixture is crumbly. Cut in half the chilled butter until crumbly again. Cut in the other half of the chilled butter and work in with your fingers until mixture is mealy and there are pea-sized lumbs of butter. (If using a food processor, pulse the flour, sugar and salt briefly to combine. Add the shortening and pulse until integrated. Add the cold cubed butter and pulse until mixture is mealy and butter has formed pea-sized lumps. Transfer mixture to a large mixing bowl.)
  • Mix the lemon juice with the ice water and slowly drizzle 4 tablespoons into the flour mixture and gently mix it in. Keep drizzling in the ice water 1 tablespoon at a time until the dough starts to come together. When you are able to squeeze dough and have it stick together stop adding water.
  • Shape dough into a shaggy ball and turn out onto a lightly floured surface. For a double crust pie, cut the dough into two pieces with one almost twice as large as the other (for the bottom crust). For single pie crusts, cut the dough in half. Shape both into discs, flatten, and wrap tightly in plastic wrap. Refrigerate for at least one hour.

For the Filling:

  • In a large bowl, mix the apple slices, lemon juice, sugars, cinnamon, nutmeg and salt and toss to coat the apples. Set aside for 30 minutes to 2 hours. (Tip: Put sliced apples in the 2 tablespoons of lemon juice while slicing the apples then add the other ingredients. This will help guard against browning.)
  • Transfer apples to a new bowl and strain juice into a small saucepan. Add the butter and cook over medium-high heat until mixture thickens into a syrup, about 8 to 10 minutes.
  • Sprinkle cornstarch over the apple slices and toss. Add the syrup and toss again.

Assembly and Baking:

  • Roll larger dough disc out to 14 to 16 inches in diameter and transfer the dough to a 9-inch deep dish pie plate, letting it slump into the dish. Gently tuck into the dish and trim edges leaving about 1/2-inch overhang. Chill while rolling out top crust.
  • Roll out remaining disc to about 12 to 14 inches in diameter. For a lattice, cut into 12 one-inch strips. To alternate with braids, divide the disc in half and cut one half into the one-inch strips (I cut 5 strips). Cut the other half into thin strips of 1/2 centimeter width (I cut 9 to braid into 3 braids). To braid, gather 3 thin strands and pinch at the top and braid together, pinching the dough together again at the end. Transfer all the strips to a parchment-lined baking sheet and chill for 10 to 15 minutes.
  • Preheat the oven to 425°F.
  • Spoon the filling into the bottom pie shell.
  • Place the top crust over the apples and bring the overhanging bottom crust up and over the top crust, pinching to seal and then crimping. If making a lattice, tuck the strips under the bottom crust edge and then crimp. Cut decorative vent holes if using whole top crust. Brush crust with egg wash and sprinkle with coarse sugar. Chill whole pie for 10 to 15 minutes.
  • Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 to 55 minutes more, until you see the filling bubbling inside the pie. Check the pie after 30 minutes and cover the edges with foil if browning too quickly.
  • When done, remove pie from oven and let cool. For best results, let pie set for at least 3 hours or overnight.
  • Store pie lightly covered at room temperature for a few days.