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Deep-Dish Apple Pie
This deep-dish apple pie combines tart Granny Smith and sweet Golden Delicious apples for a perfectly balanced filling. Pre-cooking the apples on the stovetop ensures they hold their shape and prevents a soggy bottom crust. It is a classic comfort dessert that shines at holiday gatherings or weekend family dinners. A touch of lemon zest and cinnamon adds warm, bright notes to the rich fruit center. The golden, flaky crust seals in the bubbling juices for a beautiful presentation.
Ingredients
- 1 recipe Foolproof All-Butter Dough for Double-Crust Pie
- 2½ pounds Granny Smith apples, peeled, cored, halved, and sliced ¼ inch thick
- 2½ pounds Golden Delicious apples, peeled, cored, halved, and sliced ¼ inch thick
- ½ cup (3½ ounces) plus 1 tablespoon granulated sugar
- ¼ cup packed (1¾ ounces) light brown sugar
- ½ teaspoon grated lemon zest plus 1 tablespoon juice
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 1 large egg white, lightly beaten
Instructions
- 1Combine the sliced apples, half a cup of granulated sugar, brown sugar, lemon zest, salt, and cinnamon in a Dutch oven.
- 2Cover the pot and cook over medium heat for 15 to 20 minutes. Stir the mixture frequently until the apples are tender when pierced with a fork but still retain their shape.
- 3Move the cooked apples and all their juices to a rimmed baking sheet. Allow them to cool completely for about 30 minutes.
- 4Move an oven rack to the lowest position and preheat the oven to 425 degrees. Drain the cooled apples in a colander placed over a bowl. Save a quarter cup of the drained juice and stir the lemon juice into it.
- 5Place the drained apples into a pie plate lined with the bottom crust. Mound the fruit slightly in the center and drizzle the reserved juice mixture over the top.
- 6Roll the second dough round loosely around a rolling pin and carefully unroll it over the apple filling. Trim the edges so the dough extends half an inch beyond the rim of the pie plate.
- 7Press the edges of the top and bottom crusts together firmly. Fold the overhanging dough under itself so the edge sits flush with the rim of the plate.
- 8Use your fingers to crimp the dough evenly around the entire edge. Cut four slits about two inches long into the top crust to vent steam.
- 9Brush the top crust with the lightly beaten egg white and sprinkle the remaining tablespoon of granulated sugar evenly over the surface.
- 10Set the pie on a rimmed baking sheet and bake for about 25 minutes until the crust turns a light golden brown.
- 11Lower the oven temperature to 375 degrees and rotate the baking sheet. Continue baking for another 30 to 40 minutes until the juices bubble and the crust becomes a deep golden brown.
- 12Transfer the baked pie to a wire rack. Let it cool for about two hours so the filling can set before serving it warm or at room temperature.