Deep Dish Apple Pie (Really Deep)

At the request of a fellow zaarian, here is the recipe for our 2005 Thanksgiving Apple Pie - weighing in at 5.85 pounds! We all tend to like our pie on the tart side instead of sweet so I have already adjusted the sugar accordingly. I like to mix my apples (yellow delish, granny smith, jonagold, gala). The pie pan I used was 12" x 4". Note the prep time does not include making of the pastry.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 1 pie

Ingredients

• 2  lemons, juice and zest of
• 12  large apples, peeled and sliced
• 1  cup sugar
• 1⁄2 teaspoon salt
• 2  tablespoons cinnamon
• 4  tablespoons unsalted butter

Directions

1. Prep the lemons and set juice and zest aside.
2. Peel and slice apples, tossing to mix. Add the juice and zest (aids in preventing apples browning and enhances tartness).
3. Mix well.
4. Stir in sugar, cinnamon and salt.
5. Pour into bottom portion of prepared pie shell.
6. Cut butter up into cubes and dot across the apples.
7. Top with remaining pie dough, cutting slits in top for steam to escape.
8. Sprinkle with 1 teaspoon sugar and dashes of cinnamon over top.
9. Bake in preheated 400ºF oven approximately 50-60 minutes.