Deep Dish Apple Pie
This easy double crust deep dish apple pie recipe is an apple lovers dream.
So I’m sitting here attempting to both write this and watch Iron Man 3. It’s not easy. I don’t think they could’ve cast that role any better. Have you seen it yet? While we’re talking about movies, are you as excited as I am for the next Hunger Games movie?! November can’t get here soon enough. I might have to reread the second book as a refresher… partly so I remember that part of the story but also to compare the book to the movie. You know it’s never 100% accurate.
Also, I’m totally obsessed with Friday Night Lights. It’s become my current go to show to watch while working out in the morning. I know a lot of people loved it, like really loved it when it was still on, but I’m only just now getting into it. Eleven episodes in and definitely enjoying it. I find myself smiling when things happen. I don’t realize I’m doing it right away and then when I do, I find it weird. At least it’s helping the time pass by faster, otherwise my time spent on the treadmill would drag! Do you have a favorite show to watch while working out or do you prefer music instead?
Completely and totally unrelated to movies, tv or working out… is this pie, unless you consider the added time I’ll have to spend on the treadmill to work off the extra calories consumed while eating this.
This pie is hands down the ultimate deep dish apple pie of all deep dish apple pies. This baby has 10 – yes TEN – softball size Cortland apples, wrapped up in homemade cinnamon pie dough. It was a whopping 4.5lbs without the dish… because I went to the crazy place and decided to weigh the pie before and after just so I could share that little fact with you. Seriously, this pie is huge but it’s worth every single ounce of effort and ever slice of apple. You’ve never had a pie this thick and perfect.
If you’re someone who usually shies away from making your own pie dough, trust me, this pie dough is easy! The food processor does all of the work for you! Of course if you don’t have one, I promise it’s still easy to do by hand. It’ll just take a little longer and require a little elbow grease. Nothing beats homemade pie crust, especially an all butter crust flavored with cinnamon.
Yield: 1: 10-inch pie
Prep Time: 30-45 minutes
Cook Time: 90 minutes
Total Time: 2 hours plus
Deep Dish Apple Pie
A an easy recipe for the ultimate double crust deep dish apple pie.
- Pie crust (makes 2 crusts):
- 3C all purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1C unsalted cold butter, cut into chunks
- 6-7 Tbsp ice water
- 1C granulated sugar
- 1/4C all purpose flour
- 4 tsp cinnamon
- 10 large apples (roughly 4 pounds)
- 1/2C heavy cream
- Heavy Cream
- Granulated sugar
- Preheat oven to 350°F.
- In a large food processor combine flour, salt, cinnamon and butter. Process until only small chunks remain. With food processor running on low, slowly add 1 Tbsp of ice water at a time. Continue processing until dough forms a smooth ball (you may need to increase speed to high, but it will come together). *Alternately dough may be made by hand in a large bowl with a pastry blender or forks. If processing crust ingredients in one batch, divide dough in half.
- Using a silicone mat and a sheet of wax paper or two sheets of wax paper, roll out dough to fit your pie dish. Carefully fit rolled dough to pie dish, trimming edges to 1/2-inch beyond the edge of the dish.
- For the filling: in a medium bowl combine sugar, flour and cinnamon. Cover the bottom of prepared pie crust with 3 Tbsp cinnamon-sugar mixture. Peel, core and slice apples, layering in the prepared pie dish. After every 2-3 apples, sprinkle well with cinnamon-sugar mixture. Repeat until all apples have been added. Sprinkle with remaining cinnamon-sugar mixture.
- Roll out second pie crust. Carefully layer over pie, crimping bottom crust and top crust edges together. With a sharp knife, slice two air vents in the top. Carefully and slowly pour 1/2 cup heavy cream through vents (this is easier if you gently place a funnel into the vent slice).
- Brush entire exposed crust with heavy cream. Sprinkle well with granulated sugar.
- Place pie on a large rimmed baking sheet. Bake for 90 minutes or until crust is golden and apples are tender.
- Allow pie to cool before slicing and serving. Store remaining pie in an airtight container for up to several days.
**Optionally, pie crust ingredients may be divided in half and processed separately for easier mixing.
Baked by Rachel original
There’s a lot of cool kitchen stuff you can buy with that. Here are just a few recommendations:
-A KitchenAid food processor. I use mine for everything, this recipe included!
-A mini cheesecake pan. You’ll want one of those to make all of the super cute and ridiculously tasty mini cheesecake recipes I share.
–Large, medium and small cookie scoops. I use them for everything, from cheesecakes to cookies, cupcakes and much much more!
-A Keurig machine! The days are getting cooler and that means warm drinks will be very necessary. I’ve already been using mine a ton!
-And of course every kitchen needs multiple Silpats. I use them for everything including cookies, fruit leather and prepping both pie and cookie dough for rolling and cutting!
Giveaway will run from September 28, 2013 – October 4, 2013. Winner must be at least 18 years old and a US resident. Winner will be randomly selected and emailed. Winner has 48 hours to respond or another winner will be chosen. Main entry must be completed or extra entries will not count.
Disclaimer: This giveaway is sponsored by Baked by Rachel. This post contains affiliate links.