Pre-cook the apples a bit to “set” their shape for the perfect deep-dish apple pie.
Photo Credit : Aimee Seavey
With autumn nearly here, it’s time to turn our eyes towards one of the most beloved seasons in New England – apple season!
Each fall we trek to our favorite orchards and pick bags of apples to bring home and eat. Some don’t make it out of the orchard (it’s so hard to resist sampling), but others are turned into a slew of apple treats, and none is more beloved in my house than deep dish apple pie. There are a lot of good apple pie recipes out there, but having made more than my fair share by now, I can say that this Blue-Ribbon Deep-Dish Apple Pie recipe from senior food editor Amy Traverso is better than good. In fact, I think it’s the best.
Why? Just look at it!
What makes this recipe stand out is the method for pre-cooking the apples slightly before you fill the pie. This helps to firm them up in advance, so when you take your pie out of the oven it will be baked to perfection with a golden brown, buttery crust and a deep pile of packed in apples. There’s no runny filling or gap between the dough and the apples in this pie!
And finally, while we love fresh whipped cream of vanilla ice cream, no deep dish apple pie in New England would be complete without the slice of sharp cheddar on the side (or even sometimes shredded and baked right into the crust). The sweet-meets-salty pairing is delicious and you’ll wonder how you ever lived without it.
Are you ready for New England apple season?