Deep Dish Apple Pie

Prep time: 20 min
Total time: 165 min
Serves: 12
Pie Crust:
2 1/2 cups
all-purpose flour
625 mL
3/4 tsp
salt
4 mL
1 cup
cold unsalted butter, cut into cubes
250 mL
1
egg yolk
1 1/2 tsp
white vinegar
7 mL
1
egg
Filling:
8 cups
peeled and sliced mixed apples (Cortland, Crispin, Golden Delicious, Ida Red, Jonagold, Spy)
2 L
1/2 cup
sugar
125 mL
2 tbsp
all-purpose flour
30 mL
1 1/2 tsp
ground cinnamon
7 mL
2 tbsp
lemon juice
30 mL
2 tbsp
cold unsalted butter, cut into small pieces
30 mL
1
egg
Aged Cheddar cheese slices, for serving (optional)
Per serving (1 slice/1/12 of the recipe):
calories
340
fat
18 g
saturated fat
11 g
carbs
41 g
sugar
17 g
protein
4 g
cholestrol
75 mg
fibre
3 g
sodium
170 mg

Directions

  1. To make pastry, place flour and salt in bowl of food processor. Pulse to combine. Add butter and pulse just until mixture resembles coarse crumbs with some pea-size pieces of butter remaining; do not over mix.

  2. In measuring cup, whisk egg yolk with vinegar then add enough ice water to make mixture equal 1/4 cup (60 mL). With food processor running, pour in egg mixture then pulse just until crumbly dough starts to form. Transfer to lightly floured surface and pat into 2 disks (dough will still be crumbly; do not knead). Wrap each in plastic wrap and chill 1 hr.

  3. Meanwhile, to make filling, toss apples with the sugar, flour, cinnamon, lemon juice and butter. Set aside.

  4. Preheat oven to 425°F (220°C). Roll one of the pastry disks on a lightly floured surface to approx. 1/4-in. (5-mm) thickness. Line bottom and sides of a deep-dish, 9-in. (23-cm) pie plate. Scrape filling into pie shell, mounding in centre. Whisk egg with 1 tbsp (15 mL) water and brush edge of the pie shell. Roll remaining pastry disk into a 12-in. (30-cm) round and drape over filling. Press to seal the two pieces of pastry together. With a paring knife, trim pastry to edge of pie plate.

  5. Seal the two crusts by crimping the edge with a thumb and forefinger or a fork. Brush top crust with egg wash and cut vent holes in centre. Bake on lowest rack 20 min. then reduce temperature to 350°F (180°C) and bake another 50 to 60 min., or until piecrust is golden brown and juices are bubbling. Transfer to a wire rack to cool completely. Serve with Cheddar cheese, if desired.