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ina garten's deep dish apple pie

Based on a recipe by Ina Garten, found in Barefoot Contessa Family Style

For a time-saver, use pre-made refrigerated pie crust.

Servings 8 servings
Author Rosemary Stelmach

Ingredients

PERFECT PIE CRUST (Makes two 10-inch Crusts)

  • 12 tablespoons unsalted butter, very cold (1 1/2 sticks)
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1/3 cup vegetable shortening, very cold
  • 6 to 8 tablespoons ice water (about 1/2 cup)

DEEP DISH APPLE PIE

  • 4 pounds Granny Smith apples, peeled, quartered & cored
  • zest of 1 lemon
  • zest of 1 orange
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 cup granulated 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 or one (15-ounce) package refrigerated pie dough (such as Pillsbury) at room temperature
  • 1 egg beaten with 1 tablespoon water, for egg wash

Instructions

PERFECT PIE CRUST

  1. 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.

  2. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

DEEP DISH APPLE PIE

  1. Preheat oven to 400°F.

  2. Slice each apple quarter in thirds lengthwise and combine in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice.

  3. If using PERFECT PIE CRUST: 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 the pie pan, and unfold it to fit the pan. Drape it over the 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.

    When ready, repeat the process with the top crust.

  4. If using REFRIGERATED PREPARED PIE DOUGH: The round of pie dough that will be used for the base must be rolled out to be slightly larger than normal. Make certain that it will line the plate and cover the sides with enough to meet or slightly extend over the rim. The goal is to have enough dough all around so that the second layer can be tucked under that edge and sealed all the way around.

    When ready, repeat the process with the top crust.

  5. 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, if necessary, 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 two together with your fingers or a fork.

  6. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut four or five slits.

  7. 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. (See Recipe Notes)

  8. Delicious served warm or chilled.

Recipe Notes

 

Helpful Hint - As the pie is baking, the edges can brown quickly ...well before the pie is done. If you notice that happening, take strips of foil and gently wrap the edge all the way around.  During the final minutes of baking, check on the browning of the entire crust. Once it gets to the darkness that you like, cover the whole thing with a loose tent of foil. You’ll then end up with the perfect rustic look and texture.