DEEP DISH APPLE PIE

Components:

for the crust

• Two and a half cups of all-purpose flour
• One spoonful of sugar
• One teaspoon of salt
• One cup (two sticks) Cold, unsalted butter that has been cubed
• 1/4 cup of water with ice (or more if necessary)
• Six to eight medium apples (a combination of tart and sweet apples, such as Granny
• Smith and Honeycrisp) are needed for the filling.
• One tablespoon of lemon juice
• 3/4 cup of sugar, granulated
• One-fourth cup brown sugar

For thickening,

• use two tablespoons of all-purpose flour.
• Half a teaspoon of cinnamon powder
• 1/4 teaspoon of nutmeg, ground
• One-fourth teaspoon of salt
• One tablespoon of butter, sliced into little pieces
• One tablespoon of cream or milk (to brush on top)

Directions:

1. Prepare the pie crust by whisking the flour, sugar, and salt in a large mixing basin.
Add the squares of chilled butter. Work the butter into the flour with your fingertips or a pastry cutter until the mixture has pea-sized pieces of butter and resembles coarse crumbs.
One tablespoon of ice water at a time should be added gradually while mixing the dough until it starts to come together. A little more water could be necessary, but don’t add too much.
Form each of the two equal amounts of dough into a disk and cover with plastic wrap. Chill in the refrigerator for at least half an hour.

2. Get the apple filling ready by slicing, peeling, and coreing the apples. To keep them from browning, toss them in a big dish with lemon juice.
Stir in the flour, cinnamon, nutmeg, brown sugar, granulated sugar, and salt. Coat the apples evenly by stirring them.

3. Put the Pie Together:
Set the oven temperature to 425°F (220°C).
On a lightly floured surface, roll out one disk of the refrigerated dough to the size of a 9-inch deep-dish pie pan. Allow the excess dough to hang over the sides as you gently press it into the pan.
Evenly distribute the apple filling after pouring it into the pie shell. Sprinkle a few little bits of butter over the filling.
Cover the apple filling with the second disk of dough, which has been rolled out. Fold the edges under after trimming the extra dough, leaving about 1 inch of overhang. To seal the pie, crimp the edges.
To let steam out while baking, make a few tiny incisions on the top crust.
For a golden, glossy finish, brush the pie’s top with milk or cream.

4. Bake the Pie: Put the pie on a baking sheet to catch any drips, and bake it for 45 to 50 minutes, or until the filling is bubbling and the crust is golden brown. You can use foil to cover the edges of the crust if it begins to brown too rapidly.
To check the filling, stick a knife into the apples; the juices should be thickened and the apples should be soft.

5. chill and Serve: To give the filling time to solidify, let the pie chill for at least an hour before slicing.
For an added pleasure, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Advice for the Ideal

Deep-Dish Apple Pie: Apple Types The optimum flavor balance comes from a combination of sweet (like Honeycrisp or Fuji) and sour (like Granny Smith) apples.
Thickening the Filling: Depending on how juicy your apples are, change the amount of flour. Before baking, add one additional tablespoon of flour if the filling looks too runny.
Crust Advice: For a flakier crust, make sure your butter is extremely cold before using it. Before rolling out, put the dough back in the fridge for ten to fifteen minutes if it feels too warm.

Pie Shield: You can use a pie shield or aluminum foil to cover the edges of the crust while baking to avoid overbrowning.
Savor your Deep Dish Apple Pie—it’s a cozy, toasty dessert that works well for any gathering!