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Deep-Dish Apple Pie Recipe
Deep-Dish Apple Pie Recipe photo by Taste of Home

Deep-Dish Apple Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 50 min. Bake: 40 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 50 min. Bake: 40 min. + cooling
MAKES: 15 servings

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 (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 egg
  • 1 tablespoon milk

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.

Directions

  1. Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
  2. Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.
  3. On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 15 servings.
Originally published as Deep-Dish Apple Pie in Worldwide Country Tours Country Miler March/April 2008

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.

Reviews for Deep-Dish Apple Pie

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 13, 2014

5 Stars on the Deep Dish Apple Pie... Got raves from not only the taste but the shape. But, I give uwasv_waya a half of a star for her unwanted comments. Get a life uwasv_waya.

MY REVIEW
Reviewed Nov. 30, 2013

This was not sweet enough, nor was there nearly enough filling for a 13x9 dish. With some adjustments, this would be delicious!

MY REVIEW
Reviewed Nov. 22, 2013

I followed the recipe exactly, using cortland apples. It came out just like the picture and was absolutely delicious! The apples were cooked just right; not hard, not mushy. It keeps well, with no bottom crust to get soggy and think of the fat and calories you save by using just one crust. A good lesson: use half brown sugar in apple pies. This recipe is a keeper.

MY REVIEW
Reviewed Nov. 16, 2013

I tried this recipe tonight and it was Amazing! I was unsure about the crust only because I like the crumble tops more then pastry, because some are just way too dry for my liking. This crust wasn't dry and it complimented well with the apple mixture. I DID change 2 things....For the shortening I used the Crisco butter sticks ( I know, Kind of the same thing, I just wanted you to know what I used) and I added 1/2 teaspoon of pumpkin spice to the apple mixture. I was won over once the boyfriend came home with more apples from his parents house to make another one for the "man" time tonight at his friends. lol

MY REVIEW
Reviewed Nov. 13, 2013

I made this just the way it reads. It's very good and I love the no bottom crust that can go soggy after one day. I will make this again.

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