Deep-Dish Apple Pie Recipe

Deep-Dish Apple Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Deep-Dish Apple Pie Recipe Deep-Dish Apple Pie Recipe Deep-Dish Apple Pie Recipe, People with a passion for piecrust will appreciate this double-crust delight: Flaky layers of dough encase a sweet, tender apple filling. Yum!
Deep-Dish Apple Pie Recipe

Deep-Dish Apple Pie Recipe

People with a passion for piecrust will appreciate this double-crust delight: Flaky layers of dough encase a sweet, tender apple filling. Yum! Prep : 45 minutes plus chilling and cooling Bake : 1 hour 10 minutes Pastry
  • 21/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 10 tablespoons cold butter or margarine (11/4 sticks), cut into pieces
  • 6 tablespoons vegetable shortening
  • 6 to 7 tablespoons ice water
Apple Filling
  • 2/cup sugar
  • 1/cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/teaspoon ground nutmeg
  • 1/teaspoon salt
  • 31/2 pounds Granny Smith,Golden Delicious, and/ or Braeburn apples, each peeled, cored, and cut into 16 wedges
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter or margarine, cut up
  • 1 large egg white, lightly beaten
  • 1 teaspoon sugar
  1. Prepare pastry : In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
  2. Shape dough into two balls, one slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
  3. Meanwhile, preheat oven to 400°F. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. Prepare apple filling : In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
  4. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 91/2-inch deep-dish glass or ceramic pie plate, gently pressing dough against side of plate. Trim dough edge, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
  5. Roll remaining disk for top crust into 12-inch round. Place over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; make decorative edge. Brush crust with some egg white. Reroll trimmings. With knife or cookie cutters, cut out apple and/ or leaf shapes; arrange on pie. Cut short slashes in top crust to allow steam to escape during baking. Brush cutouts with egg white, then sprinkle crust and cutouts with sugar.
  6. Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. Cover pie loosely with foil during last 20 minutes of baking to prevent overbrowning. Cool on wire rack 3 hours to serve warm, or cool completely to serve later. Makes 10 servings.
Each serving : About 455 calories, 4g protein, 61g carbohydrate, 23g total fat (11g saturated), 4g fiber, 39mg cholesterol, 330mg sodium. apple dish, apple pie dish, apple pie plate, deep dish apple pie, deep dish pie, deep dish pie pan, deep dish pie plate, deep pie dish, deep-dish apple pie recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Deep-Dish Apple Pie Recipe

Article Categories : Pies & Tarts

Deep-Dish Apple Pie Recipe

Deep-Dish Apple Pie Recipe

People with a passion for piecrust will appreciate this double-crust delight: Flaky layers of dough encase a sweet, tender apple filling. Yum!

Prep : 45 minutes plus chilling and cooling
Bake : 1 hour 10 minutes

Pastry

  • 21/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 10 tablespoons cold butter or margarine (11/4 sticks), cut into pieces
  • 6 tablespoons vegetable shortening
  • 6 to 7 tablespoons ice water

Apple Filling

  • 2/cup sugar
  • 1/cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/teaspoon ground nutmeg
  • 1/teaspoon salt
  • 31/2 pounds Granny Smith,Golden Delicious, and/ or Braeburn apples, each peeled, cored, and cut into 16 wedges
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter or margarine, cut up
  • 1 large egg white, lightly beaten
  • 1 teaspoon sugar
  1. Prepare pastry : In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
  2. Shape dough into two balls, one slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
  3. Meanwhile, preheat oven to 400°F. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. Prepare apple filling : In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
  4. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 91/2-inch deep-dish glass or ceramic pie plate, gently pressing dough against side of plate. Trim dough edge, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
  5. Roll remaining disk for top crust into 12-inch round. Place over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; make decorative edge. Brush crust with some egg white. Reroll trimmings. With knife or cookie cutters, cut out apple and/ or leaf shapes; arrange on pie. Cut short slashes in top crust to allow steam to escape during baking. Brush cutouts with egg white, then sprinkle crust and cutouts with sugar.
  6. Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. Cover pie loosely with foil during last 20 minutes of baking to prevent overbrowning. Cool on wire rack 3 hours to serve warm, or cool completely to serve later. Makes 10 servings.

Each serving : About 455 calories, 4g protein, 61g carbohydrate, 23g total fat (11g saturated), 4g fiber, 39mg cholesterol, 330mg sodium.