Food Network: Deep-dish Apple Pie

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Deep-dish Apple Pie
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Ingredients
4 pounds Granny Smith apples, peeled, quartered, and
cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash

Instructions
Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests,
juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend
about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put
it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with
the egg wash so the top crust will adhere. Top with the second crust and trim the
edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge
of the bottom crust and crimp the 2 together with your fingers or a fork. Brush
the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4
or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is
browned and the juices begin to bubble out. Serve warm.

Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour

1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator
while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl
of a food processor fitted with a steel blade and pulse a few times to mix. Add
the butter and shortening. Pulse 8 to 12 times, until the butter is the size of
peas. With the machine running, pour the ice water down the feed tube and pulse
the machine until the dough begins to form a ball. Dump out on a floured board and
roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle,
rolling from the center to the edge, turning and flouring the dough to make sure
it doesn't stick to the board. Fold the dough in half, place in a pie pan, and
unfold to fit the pan. Repeat with the top crust.

Yield: 2 (10-inch) crusts