DEEP DISH Apple Pie Recipe
This is my GO-TO RECIPE for apple pie! We're making it deep dish, and I'll show you to roll and line a pie dough crust, make the filling, build the pie and bake it! If you love apple pie, you do not want to miss this one.
Cheers - Chef Scott
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THE PIE DOUGH VIDEO:
FOR THE CRUMBLE:
FOR THIS RECIPE YOU NEED:
200mm Cake Ring:
Spatula:
Whisk:
Half Sheet pan:
Silpat:
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Deep Dish Apple Pie
When your sweet tooth is craving a fruit pie that will make you swoon, simply stop what you’re doing and make our drool-worthy deep dish apple pie — a recipe we adapted from That Skinny Chick Can Bake.
Our tasty take on the classic apple pie features a fabulously flaky crust that is generously filled with juicy lemon-and-cinnamon-kissed chunks of Granny Smith and Gala apples tossed with just the right amount of granulated and brown sugar. The deep dish fruit pie is then baked until the filling is bubbling hot and the crust has turned a gorgeous golden brown. Though you’ll want to serve yourself a huge slice right away, you’ll have to let the pie cool for the luscious filling to set. Be warned, your cravings will only get stronger as the intoxicating apple pie aroma wafts through your house. Once you take your first bite, you’ll think you’ve died and gone to apple pie heaven.
What makes this pie so special? As if the impeccable crust isn’t enough, the apple pie filling is the perfect blend of tart and sweet flavors and tender chunks of peeled and unpeeled apple. Apple pie purists will claim unpeeled pies are the best, but you’ll find that leaving the peel on half of the apples in this pie gives every yummy bite a bit more taste and texture. Par-cooking the apple filling is another secret to making a top-notch pie.
Baker’s tip: Par-cooking the apples on the stovetop allows the apples to release their juices before they go into your pie. If you’ve ever had a slice of apple pie with a sloppy wet filling, you’ll understand the importance of par-cooking the fruit. After the apples are par-cooked, you simply drain off most of the juice and pour the filling into the crust. Parcooking lets you — not the apples — control the amount of liquid that goes into your pie. The result? Deep dish apple pie perfection!
Full Recipe:
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Old Fashioned Deep Dish Apple Pie and how to make a pretty crust!
Friends, fall is here and I am excited to be in the kitchen baking my Old Fashioned Deep Dish Apple Pie. Over the years, I have turned into a bit of a pie snob and I really want to share something special and unique with you! I hope you love and enjoy every bite of this sweet and tart, deep dish, packed-with-flavor apple pie. We enjoy it best a la Mode!
#applepie #fallbaking #deepdishapplepie
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Gingered Apple Cream Pie - King Arthur Virtual Baking Class
As our gift to you, here is a free full-length class from our Virtual Baking School! Learn how to make Gingered Apple Cream Pie from our very own Mel Wanders.
Follow the recipe: bakewith.us/GingeredAppleCreamPie
Sign up for an online baking class with us: kingarthurbaking.com/baking-school/calendar
Claire Makes Deep Dish Apple Pie | Bon Appétit
During the holidays, and let's face it any time of year, it's important to have an amazing apple pie recipe as part of your dessert repertoire, and what could be better than deep dish for maximum apple cinnamon-y goodness. Pro-tip: Reducing the apple liquid to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Deep Dish Apple Pie With Easy Lattice Pie Crust
I spent a lot of time in the test kitchen making many versions to bring you the best apple pie recipe! I tested; different apples, different spices, different pastry toppings, with and without butter in the sauce, even different pie dishes! I persevered (and ate a lot of pie).
This deep-dish apple pie is filled with lots of layers of apple and warming winter spices. The mixture of apples ensures a sweet and tangy apple pie and just enough sauce to make it saucy, without that dreaded soggy bottom.
Free printable recipe is available on our site:
Ingredients:
3 x 320g (3x 11.2oz) rolls shortcrust pastry
5 large cooking apples
3 sweet eating apples such as Jazz or pink lady
2 tbsp lemon juice
3 tbsp plain (all purpose) flour
1 tbsp cornflour (cornstarch)
1 tsp ground cinnamon
¼ tsp ground ginger
Pinch of ground cloves
150 g (¾ cup) light brown sugar
1 tsp vanilla extract
1 small egg lightly whisked
Topping:
1 tbsp coarse brown sugar
Instructions:
1. Preheat the oven to 190C/375F
2. Unroll two of the rolls of pastry. Line a deep pie dish (mine is 24cm diameter by 5.5cm deep) with the pastry. Don’t worry about there being a line where the two pieces of pastry meet – just squish them together. You should have some pastry left over. Save this for the top of pie.
3. Place the pastry-lined dish in the refrigerator to chill while you prepare the filling.
4. Peel and core the apples, then slice into ½cm thick slices.
5. Place the apples in a large bowl and toss with the lemon juice to prevent browning.
6. Add the flour, cornflour, cinnamon, mixed spice and cloves and toss together to coat the apples. The flour will help you get a thick sauce in the apple pie.
7. Stir in the sugar and vanilla extract.
8. Arrange the apple mixture into the waiting pie dish. Try to arrange carefully, rather than just emptying them in the pie dish – you want to pack the apple slices, rather than have gaps.
Use a sharp knife to trim any pastry that may hanging over the edge of the pastry dish.
9. Brush the edge of the pastry with the egg wash.
10. Unroll the 3rd roll of pastry and slice into long strips, about 1.5-2cm wide. Slice the leftover pastry from the second roll too (these can be shorter strips, for the edges of the pie lattice).
11. To make the lattice, arrange strips vertically over the pie, leaving a ½cm gap in between each strip.
12. Fold back every other strip that you’ve just laid and place a horizontal strip of pastry across the top of the pie. Layer the strips of pastry you folded back into place, so it looks like you’ve weaved it together.
13. Repeat, folding back the strips of pastry that that weren’t folded back previously. Layer another horizontal strip of pastry on top, leaving a ½cm gap between that strip and the previous strip. Place the folded back pastry back into place.
Continue this way, weaving the pastry, until the whole pie is covered.
14. Use a knife to trim off any pastry overhang. Then brush all exposed pastry with egg wash.
15. Sprinkle the coarse sugar over the top of the pie.
16. Place in the oven to bake for 55-60 minutes, until the pastry turns deep golden brown. If the pie starts to look too brown after the first 30 minutes, gently cover in foil. If covering in foil, cook for the full 60 minutes.
17. Remove from oven, cool for 15 minutes before slicing.
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