Ina's Deep-Dish Apple Pie is piled extra-high with pieces of tart and sweet apples!
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Deep-Dish Apple Pie
DISH THANKS TO INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie

Active ingredients

4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple, pie, pie dishes, Granny Smith apples, fall dishes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons newly squeezed lemon juice
1 tablespoon newly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash

Perfect Pie Crust:

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup extremely cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Directions

Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the passions, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Present half the pie dough and curtain it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't extend the dough; if it's too little, just put it back on the board and re-roll it.

Fill the pie with the apple mix. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the 2nd crust and cut the edges to about 1-inch over the rim. Tuck the edge of the leading crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the whole top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or till the crust is browned and the juices begin to bubble out. Serve warm.

Perfect Pie Crust:
Yield: Two 10-inch crusts

Dice the butter and return it to the fridge while you prepare the flour mixture. Location the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a couple of times to mix. Add the butter and shortening. Pulse 8 to 12 times, up until the butter is the size of peas. With the device running, put the ice thin down the feed tube and pulse the maker till the dough starts to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and cool for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it does not stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the leading crust.

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Ina Garten's Deep-Dish Apple Pie|Barefoot Contessa|Food Network

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