The Very Best Deep Dish Apple Pie Recipe

Ready in: 1 hr 5 mins

Today,I’m Making Deep-Dish Apple Pie Recipe.


  • Flour
  • Pink Lady Apples
  • Apple Cider
  • Egg
  • Butter
  • Milk


1you can’t rush which is. I think one reason. I like it my pie dough is nice and cold it was resting for a couple of hours start with one disc at a time and roll out to about an eighth of an inch thickness. I go with the rolling pin. I just throw the flour that’s something a pastry chef showed me to make a nice even sprinkling. I will put this on a parchment lined baking sheet and I’ll fill this in the fridge while. I wait the other one will transfer this the same way to the first one. I’m using pink lady apples. I really like them for baking because they hold their shape really well and they have good sweet tart balance how thin. you want to slice is up to you. I like to go pretty thin about an eighth of an inch now. I’m gonna add my sweetener and spices so, I’m just gonna toss with my hands and the sugar is going to start to draw out some of the liquid from the apples and that’s.

2what I want so, I let these master raid at least one hour and up to three one of the keys to this apple pie is that it has reduced unfiltered apple cider in it it creates. such like a deep apple flavor. I always put reduced apple cider in my apple pies its cooled off a little bit this gets tossed in with the apples and now it’s time to assemble.I have a 9 inch deep dish pie plate. I took these out of the fridge a few minutes ago the most important thing here is to press it really firmly into the pie plate. I’m just going to use a scissors to trim the edge a little bit. I want about a 1 inch overhang before I put the apples in a quick egg wash around the sides all of these go in every last one. I’m not forgetting this time to dot the top with butter and that milk is a bake since as even more flavor to the pie here’s our top crust.

3I’d rate this over top. I want to trim this smaller than the bottom crust so, there’s about a half inch overhang. I’m just going to take the bottom crust and fold it over the top crust and if, you need to you can give it a little extra egg to help it adhere. I use my thumb and my thumb and forefinger on the other hand and just go kind of the width of my thumb all the way around now final egg wash over the whole surface this is Demerara sugar one of the final steps to cut slits in the pie this will let steam escape and it helps those juices concentrate as it bakes. I have brown crust on the bottom the apples are tender they didn’t fall apart two beautiful deep dish apple pies.