Deep-Dish Apple Pie
This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts
Ingredients
- 2 cups all-purpose flour
- 1/2 cup shortening
- 1 large 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 large egg
- 1 tablespoon whole milk
Reviews
Big pan, big disappointment. Good idea but I thought the flavor of both the apples and the crust was bland. Definitely not enough sugar and not enough apples. After the apples cooked, the height of the pie was only half that of a traditional pie. You would be better off adapting your favorite pie recipe into a 9x13 version.
Do you need to add nutmeg? Or it is an optional addition.
This pie was delicious! thanks for this post.
The pie was so good. I did scale back the nutmeg to 1/4 teaspoon and thought it was perfect.
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This pie was delicious! I was going to use a store bought crust but then decided to try this one and I'm so glad I did. It's tender and flaky and oh-so-good. This would be perfect for Thanksgiving or anytime you want to serve a lot of people.
Not a review, just a couple of questions. Can you use the refrigerated pie crusts? Any idea why there is vinegar in this recipe?
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never have a soggy crust on a fruit pie again. After placing pie crust in bottom of pie plate brush with slightly beaten egg white both on the bottom and the sides before adding apples, etc.
I love that you can make this in a 13x9 pan the crust was easy to prepare and it was just delicious - especially with a scoop of ice cream