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Deep-Dish Apple Pie Recipe

Deep-Dish Apple Pie Recipe photo by Taste of Home

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For an apple pie that is sure to be winner, try this recipe. The crust is so flaky and the filling is sure to please everyone.—Salem Cross Inn, , West Brookfield, Massachusetts

This recipe is:

Diabetic Friendly

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Deep-Dish Apple Pie Recipe

Prep: 50 min. Bake: 40 min. + cooling

Yield: 15 Servings

50 40 90

Ingredients

2 cups all-purpose flour
1/2 cup shortening
1 egg
1/4 cup cold water
2 tablespoons white vinegar
FILLING:
10 cups sliced peeled tart apples
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 egg
1 tablespoon milk

Directions

Place flour in a large bowl; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 20 minutes or until easy to handle.
Meanwhile, in a large bowl, toss apples with lemon juice. In a small bowl, combine the sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Pour into a 13-in. x 9-in. baking dish; dot with butter.
Roll out dough to fit top of pie. Flute edges. Beat egg with milk; brush over pastry. Bake at 375° for 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 15 servings.

Nutritional Facts 1 piece equals 208 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 18 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.

Originally published as Deep-Dish Apple Pie in Worldwide Country Tours Country Miler March/April 2008

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Reviews for Deep-Dish Apple Pie

Deep-Dish Apple Pie

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(11-20) of 22 reviews

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Reviewed on Nov. 17, 2011 by SusanneM

What a wonderful recipe this is! I've baked professionally for 20 years and "pie" can come in many forms. One of our best sellers is a glazed apple pie baked in a jelly roll pan. Thanks so much for sharing.

Reviewed on Nov. 17, 2011 by 5717rees

I had the good fortune to enjoy this pie at the Salem Cross in Massachusetts a few years ago when my husband and I were on a New England tour. The entire dinner was excellent as well as the Apple Pie. I am puzzled that someone would place such a negative slant in their review. If a person makes the recipe and finds it is not to their liking, there is a nicer way to state their views. One generally does not see these kinds of comments in the Taste of Family family.

Reviewed on Nov. 17, 2011 by mamaharold

You go Linda! uwasv, this is supposed to be an uplifting community of recipes and ideas for any level or background. If you don't have something nice to say, keep your opinion to yourself. No one wants to hear your negative comments.

Reviewed on Nov. 17, 2011 by gilleyr

I haven't tried it yet but probably will very soon. I was just reading the comments, I can't believe how hateful the comments were. Jesus loves you, I'll be praying for all of you.

Reviewed on Nov. 17, 2011 by kz2132

This recipe sounds similar to the apple pie recipe I make from my tried and true Betty Crocker cookbook. It's a great recipe and I always get compliments. I don't think you need complicated recipes for food to be good. The times I'm most asked for recipes are usually my simplest recipes. I don't think that makes you a beginner cook! This recipe sounds delicious and I hope to make it soon.

Reviewed on Nov. 17, 2011 by qwm

Thank you for getting me to "think outside the box". I never thought of baking a pie other than in the traditional round pan. I am actually baking an apple pie this afternoon (made the crust at 4 a.m.) when I get home. I like your recipe and am looking forward to the results. New ideas often help this country get better. Thanks! :>)

Reviewed on Nov. 17, 2011 by jhedge

Linda Katherine, thank you for this recipe, I haven't made it yet but I'm looking forward to it. I love that it's in a 13x9 pan, that will be especially good for serving a crowd. I might add a few raisins and drizzle a bit of powdered sugar icing on top just because I like both of those. I'll write a real review after I make it but I wanted to thank you for submitting this recipe.

Reviewed on Nov. 17, 2011 by chrischeesecake

I agree with Linda Katherine; except that she forgot to say how narrow-minded & opinionated you (uwasv_waya) are. Taste of Home should ban you from the website.

Reviewed on Nov. 17, 2011 by easteregg

I think this will be a great pie to make! Big families have always made pies this way. Pot Pies are also made this way. UWASV, you are completely off base and do not know what you are talking about!! I have made many, many pies, how many have you made?!!!! Vicki Carroll

Reviewed on Nov. 17, 2011 by Linda Katherine

uwasv, I forgot to add that even YOU were a beginning cook at one point in your life and as far as the non-english speaking country part. There is no doubt in my mind that there are PLENTY of non-english speaking cooks out there that are probably even better cooks than what you seem to think you are.

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