Friday Pie-Day {Deep Dish Apple}


It’s Friday Pie-Day!  Are you excited to kick off the Summer of Pies?  This week we are making Deep Dish Apple Pie {click on the title below to download and print the recipe}.  This pie is delicious, perfect anytime of year, fairly simple to assemble, and as American as…itself!

{Deep Dish Apple Pie}

4 pounds Granny Smith apples, peeled, quartered, and cored

Zest of 1 lemon

Zest of 1 orange

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

1/2 cup 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

 

Here are the ingredients you will need.  That yellow liquid in the top corner is egg wash…one egg beaten with one tablespoon of water.  Also notice the lemon and orange.  This pie has citrus zest and juice in it which compliments the tartness of the Granny Smith apples nicely and really gives it a fresh summer taste.  In addition to the ingredients pictured here, you will also need two pie-crust rounds, either store bought {do not use generic} or homemade.  As I mentioned in my last post, I’m not going to talk a lot about pie dough on Friday Pie-Day.  If you want to make one from scratch, click {here} to download and print my favorite pie crust recipe.

The first step is to peel, core, and cut the apples into large chunks.  I peel the apples whole using a vegetable peeler, then slice the apple fruit from off the core, and then chop them into chunks.  It really doesn’t take as long as you think it might.  Once the apples are prepped, you will mix them with all the other ingredients {I like to use my hands}.

After all the ingredients are mixed together, place one of the crusts into the bottom of your pie pan {mine is a 9.5-inch pyrex}.

Pour the apples into the crust, mounding them slightly in the center.  {Make sure you take a bite of apple along the way…they are too tasty to pass up.}  Brush the edge of the bottom crust with egg wash.

Place the second pie crust on top of the apples.  Typically, pie recipes tell you to trim the edges of the crust so that you only have about an inch hanging over the edge of the pie pan.  I never do this.  Personally I like a big thick crusty edge.  But, you decide.

Tuck the top crust under the bottom crust.

Seal the top crust to the bottom crust by crimping the two together using your fingers {like I did} or with the tines of a fork.  Use a sharp knife and make four or five slits in the top crust to allow the steam to escape while it bakes.

Brush the entire top of the pie with egg wash, and sprinkle it with sugar.  Place on a cookie sheet {to catch any drips and keep your oven from smoking} and bake at 400 degrees for 60 to 75 minutes.  How do you know if it’s done?  The crust should be a nice toasty brown and you should see the juices bubbling slightly inside the pie.  Your house is going to be filled with an amazing aroma.

Remove the pie from the oven, and let it cool for a while.  Even a not-so-picture-perfect pie {see how the right hand side is kind of wonky, and the bottom edge is a little black?} is still a thing of beauty.  Serve this pie warm {not hot} or at room temperature.  Ice cream is a must.

One more thing.  When you cut into it, prepare to see something like this…

There will be a space between the filling and the top crust.  Just slice right through to the bottom, lift out the piece as best you can, and then scoop up any filling that didn’t make it onto your plate.

Can you help me out with something as we begin our summer pie journey together?  Does it help you to have the list of ingredients at the beginning of the post?  I assume if you like what you see you in the post you will download and print the recipe, but maybe not.  Maybe you like to cook in front of your laptop.  What do you, dear reader, prefer?

Let me know how your apple pie turns out, or if you have any questions along the way.  Tune in next Friday for Round 2!

You may also like:

This entry was posted in Cooking and tagged , , , , , . Bookmark the permalink.

5 Responses to Friday Pie-Day {Deep Dish Apple}

  1. Scottie Humphrey says:

    I love everything about how you have set all of this up, makes me long for the days when we made yummy things together!! You make cooking/baking etc. seem exciting and I actually find myself turning to your site first when I need a yummy idea, also – have I ever mentioned my GREAT love of pies???? Yay for a summer of them! The “Crack Corn” is no joke, and is not a recipe to be trifled with. I found myself cheating my kids, shakily offering the few kernels I felt I could spare of our 8 ears.

  2. Wendy says:

    yum! And to answer your ingredient question…I like the picture of all of the ingredients at the start. The list with exact quantities doesn’t bug me, but I’m a download the recipe, print it out, and cook kind of girl. The picture tells me right away if I have everything on hand or if I need to go to the store for this one.

  3. Andrea Johnson says:

    BEAUTIMOUS!!!

  4. kellie b. says:

    wonky (loving that new word for me) or not…it looks so yummy! Off to a great start!

  5. Sandra Sasser says:

    WOW! That looks GREAT! Your father-in-law would LOVE that…you’ll have to make it for him one day! Have a BLESSED day!

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>