Blue-Ribbon Deep-Dish Apple Pie
We love this recipe for Blue-Ribbon Deep-Dish Apple Pie. Add a slice of sharp cheddar cheese for an authentic New England apple experience.
By Yankee Magazine|Sep 09 2021|
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 deep-dish apple pie recipe that’s good enough for a bake-off: tall, beautifully domed, and filled to the top with juicy apples.
SEE MORE:
10 Best Apples for Apple Pie
Best Apple Orchards in New England
How to Roll Out Pie Crust
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.
I have made the pie 2x’s and LOVE IT! You are a wonderful teacher (takes one to know one) and baker-Thank you.
Excellent recipe – makes the most amazing apple pie packed with apples in a delicious, flaky, buttery crust. My new favorite apple pie recipe.
A few months back ((this year) there was a simple cookie receipe made I believe by an elderly woman (her favorite). I saved it and placed it on my kitchen counter. After we had a fire in the kitchen, I lost it. Would you have any idea what I am asking for?
Hi Lottie. So sorry to hear about the fire! This sounds like it might be the right recipe (from the March/April issue) — it’s for Nina Fletcher Little’s Favorite (Crispy) Cookies. We hope this helps! http://www.yankeemagazine.com/recipe/nina-fletcher-littles-favorite-cookies
Can the pie crust be prepared ahead of time? Can I make it the night before and keep it refrigerated until I make the pie?
Yes, absolutely! Just cover the pie with plastic wrap and keep it cold.
Ok I have a really difficult request. Way back when Yankee magazine was the 5×7 size (approximately), during the summer a recipe was published with a “puff” for bridal showers/weddings stuffed with lobster salad. I had saved it for years and now cannot locate it. I have tried searching the Yankee recipe archives. I would love to find this recipe, there was a great article about how this recipe was a standard at bridal showers/weddings. Thanking you in advance.
Liz O’Brien
Hi Liz! We were delighted to track down the recipe you’re hunting for (Lobster Puffs from August, 1998) and put it into our online recipe database so you’ll never be without them again! Here’s the link http://www.yankeemagazine.com/recipe/lobster-puffs. Enjoy, and thanks for reaching out! We’re always glad to connect readers with favorite recipes when we can.
You saved me from disaster! I was making the crust and realized I had thrown out my pie pan for being rusty. I didn’t have time to run to the store so I found your baking directions and used — ta da — a loaf pan I usually make bread in. Came out wonderful! Put the directions into my “cookbook” with the apple pie recipe. The crust for a round pie was the right amount for this rectangular deep dish pie.
I am going to make this pie to take to Thanksgiving dinner at my sisters house. I plan on making it a day ahead. How shoud I reheat it?
Can I make this with top crisscross top
apples are listed twice, think this is an error, probably just need 2 1/2 pounds, not 5 pounds1
Hi Gary — you’ll see apples are listed twice because this recipe calls for 2 1/2 lbs. of both firm-TART and firm-SWEET apples. 5 lbs. total is correct! This is a very packed pie. 🙂 Thanks for your comment!
I do love your magazine…grew up in the south, but had Yankee grandparents on both sides. Love the articles and the recipes. New England is a great place to visit and have history lessons. I just got my 50 year membership pin in DAR!!!!
Which apples are tart and which ones are sweet?
LOVE reading all the comments – all are both helpful and fun. Makes me feel like I’m back home in New England, even though I’m from the South!
I am confused, as when it gets to the crust, I think it says to put both crust on the top, as it says to put the apples in the pie plate and then put both crust on top, am I reading this right, as I want to make this pie!!! Please reply back and thank you.
Hi James. You do not put both crusts on top — you do it the traditional way. There is a bottom crust first, then the apples, then the top crust. Happy baking!
How long can you freeze it for and what would be the cooking instructions for a frozen pie?
Any chance the magazine would be available in Canada?
Hi Jean! Unfortunately, we do not accept international orders at this time.
My mother was a excellent pie maker!! My son(lives in Denver) still states his grandmother’s apple pie was the best! She used granny smith apples! My mother was from Quebec & lived in VT.
Anxious to make this, thank you!
Is 18 tablespoons a typo? I looked at a few other recipes and 8 tablespoons maybe 10 is the standard
Hi Rose. 18 tablespoons is correct.
I love this recipe. I lived in Waterville Maine for 15 years as I taught college. Regretfully I had to move back to Montana to take care of my elderly parents. I greatly miss New England, but this pie gives me a little taste it. It’s an awesome recipe and many of my friends and family love it. Thank you for sharing this recipe!