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
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.
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?
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
Hi, I actually have a question. Can I make this ahead and freeze (without baking) and then cook straight out of the freezer, like with regular pies? Thanks! -Heather
I just served this to a class of 20 people and got rave reviews. One guy told me it was the best pie he'd ever eaten, and, quote "I've eaten a lot of pies". It might be good to note that he said one of the contributing factors was how thin the apples were. So just be sure to take your time and enjoy what you're doing.These are the adjustments I made:I used a combination of apples, three granny smith, three red delicious and two jonagold.Taking the advice of other reviewers, I added 13 cup of each sugar instead of 1/4. I threw in a tablespoon of cinnamon and added a few shakes of cloves. My apples were big so I used about half a lemon to coat, and made sure the T of flour were heaping. I used apple cider vinegar instead of white, because white vinegar has a sharp taste, and using apple cider vinegar just seemed obvious to me.I didn't have any shortening on hand, so I substituted coconut oil, which imparted a really nice flavor to the crust. Next time I will either add more water, or 3/4 C of the oil, since the crust was a little hard to work with and seemed too dry. This made it challenging to roll out but not impossible...to the reviewer complaining about uneven crust, that is purely up to the technique with which you roll out the dough and not the fault of the recipe.Overall it's a great outline, and with a few tweaks makes a fantastic pie. I'm sure it's even better hot, as I had to wait until the next day to cut it, so I'll definitely be trying this again!
This was just okay. I did cut the recipe in half as there were only four of us. The crust was almost like a cookie, and it was somewhat difficult to get out of the pan. Each piece was either too much crust or too much apple. I will not be making this again.
This pie was not the best use of my hard-to-come-by fall apples from our neighbor's tree. I was disappointed with the overpowering nutmeg taste, then again the lack of flavor in the crust due to no salt in the recipe. The filling was rather dry and bland except for the flavor of my apples themselves, which was the only redeeming part of this whole dish. This pie reminds me of some my mother would make when she didn't have a clue or else didn't care, because she knew we kids would eat anything anyway. Yes, this recipe does seem to be a good, simple, easy recipe--and that's what I thought when reading it--but in my opinion is not worthy of a true apple pie lover's recipe box.