Sweet and Tart Deep Dish Apple Pie Recipe
Prep Time:
4 hours, 30 minutes
Cook Time:
1 hour
Servings:
8 Slices
Ingredients
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 12 tablespoons (1 ½ sticks) butter, chilled
  • 8 tablespoons vegetable shortening, chilled
  • ⅓ to ½ cup ice water
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  • 3 cups sliced red apples (about 2 apples)
  • 3 cups sliced green apples (about 2 apples)
  • 3 cups sliced yellow apples (about 2 apples)
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • ⅓ cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons orange zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • 1 egg, beaten
  • 1 tablespoon coarse sugar
Directions
  1. Place 3 cups flour, 1/2 teaspoon salt, and 2 tablespoons sugar in a large bowl and whisk to combine.
  2. Add the chilled butter and shortening to the bowl and cut into the flour mixture using a pastry cutter or fork, creating pea-sized pieces.
  3. Add the ice water and stir, creating a shaggy dough.
  4. Knead a couple of times, just until the dough roughly holds together.
  5. Transfer the dough to a sheet of plastic wrap, form into a rough ball, cover, and refrigerate for 1 hour.
  6. Remove the dough from the refrigerator, unwrap, and remove ⅓ (this will be for the top crust). Wrap the portioned piece in plastic and return it to the refrigerator.
  7. Dust a clean work surface with flour and roll out the larger dough portion into a large circle.
  8. Carefully transfer the rolled dough to a 9-inch springform pan, gently pressing the dough into the bottom and sides.
  9. Trim off the excess dough and place the pan in the refrigerator while you prepare the top crust.
  10. Sprinkle a little more flour on your work surface and roll the remaining dough portion into a large circle (a little larger in diameter than your springform pan).
  11. Sandwich the dough between two sheets of wax paper, roll it into a cylinder and place it in the refrigerator.
  12. Place the sliced apples in a large bowl.
  13. Add the orange juice, vanilla, ⅓ cup flour, ¾ cup sugar, orange zest, cinnamon, salt, nutmeg, cardamom, and cloves, stir to coat and combine. Set aside to rest for 15 minutes.
  14. Preheat the oven to 400 F and place a rack in the lower center of the oven (you want plenty of clearance for your deep dish pie).
  15. Once the apples have rested, remove the pan from the refrigerator, place it on a large baking sheet, and fill it with the apple mixture (liquid and all). Spread out in an even layer.
  16. Remove the top crust from the refrigerator, unroll it, and drape it over the pan.
  17. Gently press the crust to conform to the top of the pie and trim away any excess.
  18. Crimp the edges together, making sure not to overlap the lip of the pan.
  19. Cut 4 slits in the top of the crust (for the air to escape).
  20. Brush the crust evenly with egg wash made from one beaten egg.
  21. Sprinkle the top of the crust evenly with the coarse sugar.
  22. Place in the oven and bake for 30 minutes. Rotate the pan, drape the pie with foil (if necessary, to prevent dark spots), and bake for another 30 minutes or until cooked through and golden.
  23. Remove from the oven and set aside to cool for 3 hours before slicing and serving.