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Deep Dish Apple Pie

July 4, 2017

Nothing says "America" or "Fourth of July" quite like good, old fashion apple pie! I have to admit, pie was one of the most intimidating pastry for me to conquer. Pie dough is a delicacy, and it takes time to master the crumbly texture. It took some tinkering around, but I think I finally found the ultimate pie dough recipe.

 

The most important thing you have to move past when attempting pie crust is getting over the fact that you will be using Crisco. I know. Pure fat..but its worth it! You're not eating an apple pie to be healthy now, are you? Yes you could use coconut oil, or margarine, or Earth Balance. Will it be as good? No way. Just trust me and buy the Crisco baking sticks, you'll thank me when you're taking a bite into that crispy, tender, flakey crust! 

 

Ingredients:

 

Pie Crust:

2 2/3 cup all-purpose flour

1 tsp kosher salt

1 Tbsp white sugar

1 cup cold crisco (1 baking stick) (I recommend putting this in the freezer a few hours before making the crust)

8-10 Tbsp ice cold water 

 

1 egg beaten 

1 Tbsp white sugar

 

Directions:

 

1. Whisk the flour, sugar ,and salt together in a large bowl.

2. Using your fingers (as I've said, your best tool!) to incorporate the cold crisco into the flour, sugar, and salt until it resembles wet sand.

3. Slowly add the cold water one tablespoon at a time until the dough comes together. You'll know its ready when you pinch the dough and it holds together. 

4. Separate the dough into two even disks, cover in plastic wrap and put into the refrigerator to set up for at least 30 minutes, or for two days in the fridge.

 

 

Ingredients:

 

4-5 apples sliced in 1/4 inch pieces (I like to use a variety of apples; granny smith, golden delicious, pink lady, or whatever is in season!)

2 Tbsp white or brown sugar 

Juice and zest of one lemon

1 tsp cinnamon 

1/2 tsp cloves

 

 

Directions:

 

1. Preheat the oven to 425 degrees. 

2. Combine chopped apples with the sugar, cinnamon, cloves, juice, and zest of one lemon. Set aside.

3. Roll out your pie dough using your pie dish as a guide. I find it helpful to roll the dough out on a piece of parchment paper. When it reaches the desired size I simply flip the dough onto the dish. 

4. Add the apple mixture into the bottom crust, and top with the other rolled out piece of pie dough. Cut slits into the top of the pie to let out steam as it bakes. 

5. Brush egg wash on top of the pie, and sprinkle remaining sugar on top. 

6. Bake the pie at 425 for 30 minutes, then turn the oven down to 350 and bake for another 45 minutes. 

 

 

 

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