Deep Dish Apple Pie
An apple a day, right? How about a Deep Dish Apple Pie full of tender apples dripping with cinnamon, sugar, butter, and enrobed in the flakiest, most delectable homemade crust you can imagine? It may not keep the doctor away, per se, but it hits every time.
Crust Elements
5 TABLESPOONS COLD BUTTER, GRATED
1-2/3 CUPS ALL-PURPOSE FLOUR
1/4 TEASPOON SEA SALT
3 TABLESPOONS COLD VEGETABLE SHORTENING
1/2 CUP ICE WATER
Filling Elements
3 GRANNY SMITH APPLES, PEELED AND SLICED
3 HONEYCRISP APPLES, PEELED AND SLICED
1 LEMON, JUICED
2 TABLESPOONS BUTTER
1/2 CUP LIGHT BROWN SUGAR
1/2 CUP CANE SUGAR
1/4 TEASPOON SEA SALT
1 TEASPOON CEYLON CINNAMON
1/4 TEASOON GROUND NUTMEG
2 TABLESPOONS CORNSTARCH
ZEST OF 1 LEMON
2 TABLESPOONS LEMON JUICE
1 EGG, BEATEN
1 TEASPOON PURIFIED WATER
SANDING SUGAR, OPTIONAL
Directions
Grate the cold butter into a large mixing bowl.
Add the flour and sea salt; use a pastry cutter or your fingertips to combine until the mixture; resembles coarse crumbs.
Add the vegetable shortening and blend until evenly distributed.
Gradually drizzle in the ice water, 1 tablespoon at a time, mixing just until the dough holds together.
Divide the dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
In a large dutch oven over medium heat, melt the butter, and add the brown sugar, cane sugar, sea salt, ceylon cinnamon, and nutmeg; stir until combined and the sugar melts slightly.
Add the sliced granny smith and honeycrisp apples; toss to coat with the sugar mixture.
Cook, stirring occasionally, for 5–7 minutes until the apples begin to soften.
Sprinkle in the cornstarch and stir until the mixture thickens slightly.
Remove from the heat, add the lemon juice and zest, and let cool to room temperature.
On a lightly floured surface, roll out one dough disc to fit a 9-inch pie pan, leaving a slight overhang.
Transfer the dough to the pan using a rolling pin, then tuck and press gently into the edges to flute.
Spoon the apple filling into the prepared pie crust.
Roll out the second dough disc and cut it into 1-inch strips.
Create a lattice pattern on top of the pie by laying strips horizontally and weaving strips vertically through them; trim the excess dough and crimp to seal.
In a small bowl, whisk together the beaten egg and purified water to create an egg wash.
Brush the egg wash over the lattice and crimped edges of the crust.
Sprinkle sanding sugar over the top for a decorative touch, if desired.
Preheat the oven to 375°F (191°C), and place the pie on a baking sheet to catch any drips.
Bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling.
Check the pie halfway through and cover the edges with foil or a pie shield if they begin to brown too quickly; cool and serve.