Flaky Deep-Dish Apple Pie

Submitted by looneytunesfan

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• Ready In: 1hr 30mins
• Ingredients: 11
• Yields: 1 10inch pie

ingredients

• 1 classic pie crust, sufficient for bottom and top of 10 inch deep dish pie (try Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
• 44.37 ml butter
• 1814.36 g granny smith apples, peeled and sliced
• 118.29 ml sugar
• 118.29 ml light brown sugar
• 1 lemon, juice of
• 29.58 ml flour
• 0.25 ml nutmeg
• 4.92 ml cinnamon
• 2.46 ml salt, to taste
• 236.59 ml pecan pieces

directions

1. Note: if you are making a 9-inch pie you will need approximately 1/4 less ingredients.
2. Preheat the oven to 350 degrees F.
3. In a large saute pan, melt the butter.
4. Add the apples and saute for 2 minutes.
5. Add the sugars, lemon juice and flour.
6. Continue to saute for 2 minutes.
7. Season the apples with nutmeg, cinnamon, and salt.
8. Add pecans and Mix thoroughly and remove from the heat.
9. Cool the mixture.
10. Roll out each half of dough to 12 inches in diameter and about 1/8-inch thick.
11. Fold one circle of dough in fourths.
12. Carefully lift the dough and place in a 10-inch deep dish pie pan.
13. Unfold the pie dough and spoon the apples into the pie shell.
14. Place the second round of dough over the apples.
15. Using a sharp knife, cut away the excess dough.
16. Using your fingers, crimp the edges of the pie firmly to seal the dough completely.
17. With the same sharp knife, make three slits, about 4 inches long and 2 inches apart, across the pie dough.
18. Egg wash the top of the pie and sprinkle with sugar. Place the pie in the oven and bake for about 55 minutes or until crust is done and juices are bubbling.
19. Serve warm or cold.

Reviews

[Andi Longmeadow Farm]

Perfection in a pie! Loved this simple, but oh so good apple treat on a fork. I used our old farm apples, the variety I forget, although I know it's our cooking apple. This turned into a perfect pie! Very light, and so yummy in everyway. :) I followed this exactly ~ with no changes, except I think I added more cinnamon. Thanks for a great recipe....:)

 

[Michelle Berteig]

Very good! I really like the idea of sauteeing the apples first, I always end up with a big space between the top crust and the apples, and this helped prevent that. I used store-bought pie crust and 10 granny smith apples, in a deep dish pie plate.

 

[Queen of Everything]

THE BEST apple pie I've ever eaten. Steps were easy, flavor wonderful.

 

[PalatablePastime]

It's no small secret that I have had a string of bad luck when it comes to home made apple pies. Some would turn out like soup, and others would just taste nasty. I was just about ready to give up and go buy something frozen. LOL MC is right when he says this pie is not runny- it actually turns out- I watched the filling firm up when I added the pecans. I don't claim to know why the nuts did that, but it happened. Now the nuts were a new flavor for me in an apple pie, and I'm not sure how well I liked that- it wasn't bad, but wasn't what I was used to. I did use my own crust recipe on this pie, and it turned out quite well, nicely large enough to cover a deep dish. I did make the full amount of filling for a 10-inch plate, but I managed very easily to get it into a 9-inch deep dish plate without overflowing at all. I used a combination of granny smith and ginger gold apples in this- I heard the gingergolds are very nice for pies. The color was slightly off in the filling when I cut a slice (and I did add all the lemon juice) but it didn't affect the taste at all. I did use turbinado as the sugar topping and sprinkled generously. I also heard back from my DH this morning about this pie (he doesn't always care to comment), and this is what he had to say: "The pie is definitely NOT runny, and the apples were adequately cooked. The flavor was very nice, and I liked the coarse sugar on the top crust. Also enjoyed the pecans in the filling. I'd have to give this pie 5 stars. Turned out quite nicely. (can you tell by that 5-stars bit that he is a Zaar fan? LOL) Thanks for posting, Mean Chef!