Deep-Dish Apple Pie
- 1 Recipe Foolproof Pie Dough
- all-purpose flour for counter
- 2 1/2 Pounds firm tart apples (5 to 7) *
- 2 1/2 Pounds firm sweet apples (5 to 7) * *
- 1/2 Cup (3 1/2 ounces) plus 1 tablespoon granulated sugar
- 1/4 Cup Packed (1 3/4 ounces) light brown sugar
- 1 lemon
- 1/4 Teaspoon table salt
- 1/8 Teaspoon ground cinnamon
- 1 egg white
- We especially like Granny Smith, Empire, or Cortland when tart baking apples are required. For the best flavor, use a mix of tart and sweet apples in this recipe.
- We especially like Golden Delicious, Jonagold, or Braeburn when sweet baking apples are required. For the best flavor, use a mix of tart and sweet apples in this recipe.
Roll Out Dough
Lay one disk of dough on generously floured counter and roll dough outward from its center into 12-inch circle. Between every few rolls, give dough a quarter turn to help keep circle nice and round. Toss additional flour underneath dough as needed to keep it from sticking to counter. Loosely roll dough around rolling pin. Gently unroll dough over 9-inch pie plate, letting excess dough hang over edge. Cover with plastic wrap and refrigerate for at least 30 minutes. Roll other disk of dough into 12-inch circle on generously floured counter. Transfer dough to parchment-lined baking sheet. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
Prepare Apples and Lemon
Use vegetable peeler to remove peels from 2 1/2 pounds tart apples and 2 1/2 pounds sweet apples. Cut away four sides of apples, leaving behind core. Discard cores. Turn each piece of apple on flat side and cut into 1/4-inch-thick slices. Use rasp grater to remove enough zest from 1 lemon to yield 1/2 teaspoon.
Juice lemon to yield 2 teaspoons juice.Cook Apples. Toss apples, 1/2 cup granulated sugar, 1/4 cup brown sugar, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon together in large Dutch oven. Cover and cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. Transfer apples and their juice to rimmed baking sheet. Let cool to room temperature, about 30 minutes.
Adjust oven rack to lowest position and place foil-lined rimmed baking sheet on rack.
Heat oven to 425 degrees.
Drain cooled apples thoroughly through colander set in large bowl, reserving 1/4 cup of juice.
Stir lemon juice into reserved 1/4 cup apple juice.
Spread apples into dough-lined pie plate, mounding them slightly in middle.
Drizzle apples with lemon juice mixture.
Loosely roll second piece of dough around rolling pin and gently unroll it over pie.
Using scissors, trim all but 1/2 inch of dough overhanging edge of pie plate.
Press top and bottom crusts together.
Tuck edges of dough underneath.
Crimp dough evenly around edge of pie, using your fingers.
Cut 4 vent holes in center of top crust with paring knife.
Lightly beat 1 egg white in small bowl.
Brush crust with egg white.
Sprinkle with remaining 1 tablespoon sugar.
Place pie on heated baking sheet. Bake until the crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees. Rotate baking sheet.
Continue to bake until juices are bubbling and crust is deep golden brown, 25 to 30 minutes longer.
Let pie cool on a wire rack until filling has set, at least 2 hours.
Cut into wedges and serve.