When your sweet tooth is craving a fruit pie that will make you swoon, simply stop what you’re doing and make our drool-worthy deep dish apple pie — a recipe we adapted from That Skinny Chick Can Bake. Our tasty take on the classic apple pie features a fabulously flaky crust that is generously filled with juicy lemon-and-cinnamon-kissed chunks of Granny Smith and Gala apples tossed with just the right amount of granulated and brown sugar. The deep dish fruit pie is then baked until the filling is bubbling hot and the crust has turned a gorgeous golden brown. Though you’ll want to serve yourself a huge slice right away, you’ll have to let the pie cool for the luscious filling to set. Be warned, your cravings will only get stronger as the intoxicating apple pie aroma wafts through your house. Once you take your first bite, you’ll think you’ve died and gone to apple pie heaven. ALSO TRY: Cranberry and almond apple pie What makes this pie so special? As if the impeccable crust isn’t enough, the apple pie filling is the perfect blend of tart and sweet flavors and tender chunks of peeled and unpeeled apple. Apple pie purists will claim unpeeled pies are the best, but you’ll find that leaving the peel on half of the apples in this pie gives every yummy bite a bit more taste and texture. Par-cooking the apple filling is another secret to making a top-notch pie. Baker’s tip: Par-cooking the apples on the stovetop allows the apples to release their juices before they go into your pie. If you’ve ever had a slice of apple pie with a sloppy wet filling, you’ll understand the importance of par-cooking the fruit. After the apples are par-cooked, you simply drain off most of the juice and pour the filling into the crust. Parcooking lets you — not the apples — control the amount of liquid that goes into your pie. The result? Deep dish apple pie perfection!
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Make the apple pie filling
In a large bowl, mix together granulated sugar, brown sugar, salt, lemon zest and ground cinnamon. Add the apples and toss until well-coated.
Cook the apple pie filling
The filling for this pie is started on the stovetop, then baked to perfection in the pie. Transfer the apple mixture to a cast-iron skillet or Dutch oven over medium heat. Cover with a lid and cook, stirring often, for 15 minutes or until the apples are tender.
Cool the filling
Pour the apple mixture, including the rendered juices, onto a parchment-lined rimmed baking sheet. Set aside for 30 minutes to cool.
Combine apple juice and lemon juice
Drain the juices from the apple mixture, saving 1/4 cup of the liquid. In a small bowl, whisk the apple juice and lemon juice together. Set aside.
Make the pie
Line a pie plate with the pastry, gently pressing the dough to snugly fit in the plate. Pour the apple mixture into the pie shell. Drizzle with the apple juice mixture. Cover the pie with the second pie pastry. Trim the dough overhang to about 1/2 an inch. Pinch the dough edges together with your fingers, then use a fork to decoratively crimp the edge.
Vent the pie
Use a sharp knife to cut four vents on the top crust to allow steam to escape while the pie is baking. Generously brush the top crust with the egg wash. Sprinkle with additional granulated sugar.
Bake the pie
Preheat the oven to 425F. Place the pie on the middle rack of the oven. Set a parchment-lined baking sheet on the rack underneath to catch any drips. Bake for 25 minutes or until the crust turns a light golden brown. Reduce the oven temperature to 375F and continue to bake for 30 to 40 minutes, or until the juices are bubbling and the crust is a deep golden brown. Let the pie cool for at least 2 hours to allow the filling to set. Slice and serve.
Flakey golden brown crust
Caramelized sugar on top makes for crunchy bites of sweet goodness
Tender apples baked to perfection!
Have a slice, or two!
You will enjoy every last bite!
Courses Desserts
1/2 cup granulated sugar plus more for sprinkling1/4 cup brown sugar1/4 teaspoon salt1/2 teaspoon grated lemon zest1/2 teaspoon ground cinnamon5 pounds apples (half Granny Smith/half Gala), half peeled/half left with skin, cored, diced1 tablespoon lemon juice1 egg yolk mixed with 1 tablespoon water, beaten lightly
Pastry
Dough for two 9-inch pie crusts, each rolled into 12-inch circles
