apple pie recipe barefoot contessa

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By alie

Who doesn’t love a delicious, homemade apple pie? And what’s better than a traditional apple pie? A deep-dish apple pie!

Table of Contents

Ingredients:

Deep-Dish Apple Pie image 1

  • 2 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1/2 pound very cold unsalted butter, diced
  • 1/2 cup very cold vegetable shortening, diced
  • 1/4 to 1/2 cup ice water
  • 4 pounds mixed apples (such as Granny Smith, Honeycrisp, and Braeburn), peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup sugar, plus additional for sprinkling
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • Grated zest of 1 orange
  • 1/4 pound (1 stick) cold unsalted butter, diced

Instructions:

Deep-Dish Apple Pie image 2

1. In a large bowl, combine the flour, salt, and sugar. Add the butter and shortening and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs. Add the ice water gradually, mixing as little as possible, until the dough comes together.

2. Divide the dough in half and form each half into a disk. Wrap in plastic and refrigerate for at least 1 hour.

3. Preheat the oven to 400°F.

4. Roll out one disk of dough and fit it into a 9-inch deep-dish pie plate, leaving the edges hanging over the side.

5. In a large bowl, combine the apples, sugar, flour, salt, cinnamon, nutmeg, allspice, and orange zest. Stir well and pour into the prepared crust. Dot with the butter.

6. Roll out the second disk of dough and place it over the top of the apples, pressing the edges of the two crusts together to seal. Cut a few slits in the top crust to allow steam to escape. Sprinkle with sugar.

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7. Place the pie on a baking sheet and bake for 1 hour and 15 minutes, or until the crust is golden and the filling is bubbling.

8. Allow the pie to cool for at least 30 minutes before slicing and serving.

This deep-dish apple pie is perfect for any occasion. The crust is flaky and buttery, and the filling is perfectly spiced with cinnamon and nutmeg. Serve warm with a scoop of vanilla ice cream, and your taste buds will thank you.

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