Ina Garten's Deep-Dish Apple Pie fills a flaky crust with Granny Smith apples and warm spices for a traditional dessert.
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Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Overall: 2 hr 15 min
Preparation: 45 min
Non-active: 30 minutes
Prepare: 1 hr
Yield: One 9-or 10-inch pie

Ingredients

4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple, pie, pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly 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, dish follows
1 egg beaten with 1 tablespoon water, for egg wash

Perfect Pie Crust:

12 tablespoons (1 1/2 sticks) very cold saltless butter
3 cups versatile flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup really cold vegetable reducing
6 to 8 tablespoons (about 1/2 cup) ice water

Directions

Pre-heat the oven to 400 degrees F.

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

Roll out half the pie dough and curtain it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Do not stretch 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 leading crust will adhere. Leading 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 leading crust with the egg wash, spray with 1 teaspoon sugar, and cut 4 or 5 slits.

Location the pie on a sheet pan and bake for 1 to 1 1/4 hours, or up until the crust is browned and the juices start 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 mix. Place the flour, salt, and sugar in the bowl of a food mill fitted with a steel blade and pulse a couple of times to blend. Include the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dispose out on a floured board and roll into a ball. Wrap in plastic wrap and cool for thirty 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 stay with the board. Fold the dough in half, location in a pie pan, and unfold to fit the pan. Repeat with the top crust.

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