Deep-Dish Apple Pie
We love this recipe for Blue-Ribbon Deep-Dish Apple Pie from our very own Amy Traverso’s award-winning “Apple Lover’s Cookbook.” Add a slice of sharp cheddar cheese for an authentic New England apple experience.
By Yankee Magazine|Nov 04 2016|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWhen it comes to apple pie, the more fruit the merrier–except that the more apples you pile into the dish, the more likely you are to end up with a gap between crust, which sets early, and filling, which softens and shrinks. The answer, adapted from Cook’s Illustrated magazine, is to precook the apples a bit to “set” their shape. The result is a pie that’s good enough for a bake-off: tall, beautifully domed, and filled to the top with juicy apples.
Yield:
8 servingsIngredients
2-1/2 cups all-purpose flour, plus extra for work surface
3 tablespoons granulated sugar, divided
1 teaspoon kosher salt
18 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
6-8 tablespoons ice water
Milk (for brushing crust)
Instructions
First, make the crust: In a medium-size bowl, whisk together flour, 2 tablespoons sugar, and salt until well combined. Sprinkle butter cubes over flour mixture, and use your fingers to smear them in. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add 1-2 tablespoons more ice water.
Turn dough out onto a lightly floured surface and knead three times, or just enough to make it cohesive. Don’t overmix! Gather dough into a ball; then divide it into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.
