Egg wash and a sprinkle of sugar over the top crust, artfully embellished with pastry leaves before baking, add rich color to tasty Deep-Dish Apple Pie.
Deep-Dish Apple Pie
Makes 1 (9-inch) deep-dish pie
- 4 pounds Granny Smith apples, peeled, cored, and sliced
- 2 tablespoons fresh lemon juice
- ¾ cup plus 3 tablespoons sugar, divided
- ¼ cup plus 2 tablespoons all-purpose flour, divided
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon salt
- Sweet Pie Dough (recipe follows)
- 1 large egg, lightly beaten
- 1 tablespoon water
- In a large bowl, combine apples, lemon juice, ¾ cup sugar, ¼ cup flour, cinnamon, nutmeg, allspice, and salt; toss to combine. Refrigerate for at least 8 hours or overnight. Strain mixture through a fine-mesh sieve; discard liquid.
- Preheat oven to 350˚.
- On a well-floured surface, roll each disk of Sweet Pie Dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough, leaving a ½-inch border.
- In a small bowl, combine 2 tablespoons sugar and remaining 2 tablespoons flour. Sprinkle mixture over bottom crust; spoon strained apples into crust. Top with remaining dough circle, trimming to fit. Using fingers, lightly pinch top and bottom crusts together to create a wavy edge.
- For leaf decoration, gather dough scraps, and roll to a ⅛-inch thickness. Using a leaf-shaped cutter, cut leaves. Decorate top crust with leaves.
- Using a paring knife, cut several 1-inch slits or small ovals in top of dough to release steam.
- In a small bowl, whisk together egg and 1 tablespoon water. Using a pastry brush, lightly coat top crust with egg wash; sprinkle with remaining 1 tablespoon sugar. Bake until interior is bubbling and crust is golden brown, 45 minutes to 1 hour.
If crust browns before filling is completely cooked, cover pie loosely with foil for remainder of baking time.
Sweet Pie Dough
Makes 2 piecrusts
- 4 cups all-purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons cold unsalted butter, diced
- ⅔ cup ice-cold water
- In the work bowl of a food processor, combine flour, sugar, and salt. Pulse until blended. Add butter, and continue pulsing until mixture is crumbly. With the processor running, add ⅔ cup water in a slow, steady stream until mixture just comes together.
- Remove dough from processor, divide in half, and shape each half into a disk. Wrap each disk tightly in plastic wrap, and refrigerate for at least 2 hours and up to overnight.
For more seasonal additions to a Thanksgiving feast, see the Fall Baking 2017 issue of Victoria Classics.