Q1: What are the absolute best apples to use for a deep-dish apple pie?

The secret to the best apple pie filling is to use a combination of apples . For a deep-dish pie, you absolutely need a firm-tart apple that will hold its shape and provide a good structure, like a Granny Smith or a Braeburn . It is also great to mix in a firm-sweet apple that will soften a bit more and create a nice sauce, like a Golden Delicious or a Honeycrisp .

Q2: What is the real secret to a flaky pie crust?

The secret is cold fat . It is absolutely crucial that your butter, shortening, and your water are all very cold . The goal is to keep small, pea-sized pieces of solid fat intact throughout the dough. When the pie bakes, these pieces of butter will melt and create steam, which is what creates the separate, flaky layers in the crust.

Q3: How do I keep my apple pie from having a soggy bottom crust?

There are a few key secrets. First, be sure to use firm baking apples that are not overly juicy. Second, the flour that you toss with the apples is a key thickener. Third, it is very important to bake the pie until the filling is bubbling vigorously up through the steam vents. This is the sign that the juices have thickened into a jammy sauce. Finally, baking the pie on a preheated baking sheet in the lower third of your oven helps to ensure the bottom crust gets enough direct heat to become crisp.

Q4: How do I know for sure when my deep-dish apple pie is fully baked?

There are two key visual cues. First, the crust should be a deep, rich golden brown all over, not pale. Second, and most importantly, the filling should be thick and bubbling vigorously up through the steam vents that you have cut in your top crust. Seeing that thick, bubbly filling is the sign that the pie is cooked through and the filling will set up perfectly as it cools.

Q5: Why do I have to let the pie cool completely before I slice it?

This is the most important rule of fruit pie baking, but also the hardest to follow! The filling is like molten lava when it comes out of the oven. It needs several hours in the cooler, room-temperature air for the thickeners and the natural pectins to fully set up and create a firm, sliceable, jammy filling. If you cut into a warm pie, all that delicious filling will come pouring out in a runny mess. Patience is the key to a perfect slice!

Classic Deep-Dish Apple Pie (with Flaky Crust!)

The Best Classic Deep-Dish Apple Pie (with Flaky Crust!)

A classic, from-scratch recipe for a deep-dish apple pie. This dessert features a generous filling of Granny Smith apples tossed with citrus zests, juices, sugar, and warm spices like cinnamon and nutmeg. The recipe includes detailed instructions for a homemade ‘Perfect Pie Crust’ that uses both butter and shortening for a tender, flaky texture. The pie is assembled with a full double crust, brushed with an egg wash for a golden shine, and baked for over an hour until the filling is bubbly.

Author: Grace
Prep Time: 1 hour 15 minutes (includes chilling)
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 30 minutes (includes cooling time)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the 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
For the Filling:
4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 cup sugar, plus 1 teaspoon for sprinkling
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
1 egg beaten with 1 tablespoon water, for egg wash

Instructions

Make the Pie Crust: In a food processor, pulse the flour, salt, and sugar. Add the cold butter and shortening and pulse until the butter is the size of peas. With the machine running, pour in the ice water and pulse until the dough begins to form a ball.
Turn the dough out, wrap it in plastic, and refrigerate for at least 30 minutes.
Make the Filling: Preheat the oven to 400°F. Cut each apple quarter into thirds crosswise. In a large bowl, combine the apple chunks with the lemon zest, orange zest, lemon juice, orange juice, 1/2 cup of sugar, flour, salt, cinnamon, nutmeg, and allspice. Toss well.
Assemble the Pie: Roll out half of the chilled pie dough and place it in a 9- or 10-inch pie pan.
Fill the pie with the apple mixture, mounding it slightly in the center. Brush the edge of the bottom crust with the egg wash.
Roll out the second half of the dough and place it on top. Trim the edges, tuck the top crust under the bottom crust, and crimp to seal.
Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon of sugar, and cut 4 or 5 slits for steam to escape.
Bake: Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, until the crust is browned and the juices are bubbly.
Let the pie cool on a wire rack for several hours before serving to allow the filling to set.

Notes

Using very cold butter, shortening, and ice water is the key to a flaky pie crust.
The recipe for the pie crust makes enough for one double-crust pie.
Baking the pie on a sheet pan is a helpful tip to catch any potential drips from the bubbling filling.
It is crucial to let the pie cool for several hours before slicing to ensure the filling is properly set and not runny.

Find it online: https://www.eatswithsoul.com/dish-apple-pie/

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