Food Network: Deep-dish Apple Pie

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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