Deep-Dish Apple Pie
Total TimePrep: 50 min. Bake: 40 min. + cooling
- 2 cups all-purpose flour
- 1/2 cup shortening
- 1 large egg
- 1/4 cup cold water
- 2 tablespoons white vinegar
- 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
- 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 and refrigerate 30 minutes or overnight.
- 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.
- 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 crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts1 piece: 208 calories, 8g fat (2g saturated fat), 30mg cholesterol, 18mg sodium, 31g carbohydrate (15g sugars, 2g fiber), 3g protein.
Sep 11, 2017
Not a review, just a couple of questions. Can you use the refrigerated pie crusts? Any idea why there is vinegar in this recipe?
Sep 8, 2016
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.
Aug 25, 2016
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
Jun 28, 2016
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
Jan 28, 2016
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!
Nov 16, 2014
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.
Nov 12, 2014
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.
Nov 11, 2014
To edinak1006...yes, a glass pan is a must for this recipe. Try checking your local thrift shops (Salvation Army or Good Will) for older Pyrex pans, I've found some great bargains there. I have also heard about the shattering of the newer pans, never had it happen but then my pans are all from my early married days 45 years ago, LOL!! Good luck hunting for those treasures!!
Nov 11, 2014
I am wondering if this deep dish apple pie can be baked in any 9x13 baking pan or is glass the best option? I was researching glass pans and I read that since pyrex sold the company, the glass pans are not as durable anymore and that they shatter easily.
Nov 11, 2014
Hi, I too am a baker and have been baking since I was a kid. Mom had us rolling out dough for pies, cookies, rolls, you name it., From the ingredients listed one should be able to tell that this is a good pie recipe. I can read a recipe and if it sounds good this should be sufficient for anyone who cooks and bakes to know that it is a good, simple and easy recipe.Thank you for these recipes, I don't think we ever have enough..
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