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Deep Dish Apple Pie

Deep Dish Apple Pie

By Sobeys
Published on March 12, 2024
A double-crust pie holds apple slices infused with lemon and cinnamon. It's a deep dish classic. Try wedges topped with aged Cheddar cheese slices for a sweet-savoury flavour combo.
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Time and servings

1 hr 20 minsTotal time
12Servings
20 minsPrep time
1 hrCooking time

Ingredients

  • 2 1/2 cups all-purpose flour 625 mL
  • 3/4 tsp salt 4 mL
  • 1 cup cold unsalted butter, cut into cubes 250 mL
  • 1 egg yolk
  • 1 1/2 tsp white vinegar 7 mL
  • 1 egg (for egg wash)
  • 8 cups peeled and sliced mixed apples (Cortland, Crispin, Golden Delicious, Ida Red, Jonagold, Spy) 2 L
  • 1/2 cup sugar 125 mL
  • 2 tbsp all-purpose flour 30 mL
  • 1 1/2 tsp ground cinnamon 7 mL
  • 2 tbsp lemon juice 30 mL
  • 2 tbsp cold unsalted butter, cut into small pieces 30 mL
  • OPTIONAL: aged cheddar cheese slices, for serving

Directions

  1. Step 1

    To make pastry, place flour and salt in bowl of food processor. Pulse to combine. Add butter and pulse just until mixture resembles coarse crumbs with some pea-size pieces of butter remaining; do not over mix. In measuring cup, whisk egg yolk with vinegar then add enough ice water to bring mixture to 1/4 cup (60 mL). Gradually pour yolk mixture through feeder tube in top of food processor while pulsing to form a crumbly dough. Transfer to lightly floured surface and pat into 2 disks (pastry will still be crumbly; do not knead). Wrap each disk in plastic. Chill 1 hr.

  2. Step 2

    Meanwhile, in large bowl make the filling by tossing the sliced apples with the sugar, flour, cinnamon and lemon juice. Set aside.

  3. Step 3

    Preheat oven to 220°C (425°F). Roll 1 pastry disk on a lightly floured surface to 1/8-in. (3 mm) thickness. Line bottom, sides and rim of a deep dish 9-in. (23 cm) pie plate. Prick bottom with a fork a few times. Spread apple filling in pie shell, mounding in centre. Dot with the pieces of butter.

  4. Step 4

    Whisk the egg with 1 tbsp (15 mL) water to make an eggwash; brush onto edges of the pie shell. Roll second pastry disk into 1/8-in. (3 mm) 12-in. (30 cm) round. Drape over filling. Press top and bottom edges together. Trim pastry. Crimp edges with fingers or press with tines of a fork. Brush pastry with eggwash. Use a sharp knife to cut 2 vent holes in the top.

  5. Step 5

    Bake pie on lowest rack 20 min. then reduce temperature to 180°C (350°F) and bake another 50 min. to 1 hr., or until pie crust is golden brown and juices are bubbling. Transfer to a wire rack to cool completely. Serve with Cheddar cheese, if desired.