Full of warm spices, citrus and Granny Smith apples, and complete with Ina's perfect pie crust, this treat packs in all the goodness you're looking for pie.
Directions for: Deep-Dish Apple Pie
Ingredients
Pie4 lb(s) Granny Smith apples, peeled, quartered and cored
Zest of 1 lemon
Zest of 1 orange
2 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed orange juice
cup sugar, plus 1 tsp to sprinkle on top
cup all-purpose flour
1 tsp kosher salt
tsp ground cinnamon
tsp ground nutmeg
⅛ tsp ground allspice
Perfect Pie Crust, recipe follows
1 egg, beaten with 1 Tbsp water, for egg wash
Perfect Pie Crust (makes 2 x 10-inch crusts)12 Tbsp (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp kosher salt
cup very cold vegetable shortening
6 - 8 Tbsp (about 1/2 cup) ice water
Directions
Pie1. Preheat the oven to 400F.
2. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg and allspice.
3. Roll out half the pie dough (see right) and drape it over the pie pan to extend about 1/2 inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
4. Fill the pie with the apple mixture. Brush the edge of the bottom piecrust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar and cut four or five slits.
5. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust (makes 2 x 10-inch crusts)1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Source and Credits
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
See more: Bake, Comfort Food, Dessert, Eggs/Dairy, Fall, Fruit, Thanksgiving