Deep-Dish Apple Pie
Submitted by cheer4april34
Deep-dish apple pie with six cups of cinnamon-spiced sliced apples under a flaky, nutmeg-scented pastry crust brushed with milk and cinnamon sugar. All fruit, no bottom crust.
YIELD
8 servingsPREP
30 minCOOK
40 minREADY
90 minSix cups of thinly sliced apples piled into a baking dish and covered with a single flaky pastry crust. No bottom crust means less fuss, less soggy pastry, and more room for fruit. This is an apple pie that’s all about the filling.
Cinnamon and cornstarch tossed with the apples thicken the juices as they bake, so the filling stays saucy without being runny. A dash of nutmeg in the pastry adds a warm, fragrant note that you smell the moment you cut the first slice.
Brushing the crust with milk and sprinkling with reserved cinnamon sugar before baking gives it a golden, sparkly top that cracks when you break through to the soft apples underneath.
Pro Tips
- Slice the apples thin and uniform so they cook evenly. Thick slices stay crunchy while thin ones turn to mush around them.
- Cut decorative vents in the pastry. They’re not just for looks. Steam needs to escape or the crust gets soggy from below.
- Serve warm. The filling thickens as it cools, and warm apple pie with a flaky crust is one of life’s great pleasures.
Variations
- Add a handful of dried cranberries or golden raisins to the apple filling for extra fruit flavor.
- Top each warm serving with a scoop of vanilla ice cream or a pour of cold heavy cream.
- Use a mix of tart and sweet apples (Granny Smith and Honeycrisp work well together) for more complex flavor.
Ingredients
Directions
Place apples in a 10×6×2-inch baking dish .
In a small mixing bowl combine sugar and cinnamon; set aside 1 teaspoon of the mixture.
Stir cornstarch and salt into remaining sugar mixture and mix well.
Sprinkle evenly over apples in dish.
In a medium mixing bowl stir together flour and nutmeg.
Cut in margarine until mixture resembles coarse crumbs.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
Push to side of bowl.
Repeat until all is moistened.
Form into a ball.
On a floured surface roll dough into a 12×8-inch rectangle.
Cut decorative vents in pastry.
Carefully place pastry atop apples.
Flute edges to sides of dish, but not over the edge.
Brush pastry with milk and sprinkle with reserved sugar mixture.
Bake in a 375℉ (190℃) oven about 40 minutes or until apples are tender and crust is golden brown.
Serve warm.
Comments
