Ina's Deep-Dish Apple Pie

By Addie

Apple pie has always been a problem for me. The apples either come out too hard or taste like applesauce. Some pies are overwhelmed with cinnamon or allspice when I just want the spices to bring out the "appleness" of the filling. I made pies for a week (my friends were beginning to groan) until I arrived at what I think is the quintessential apple pie. I hope you agree.


Now, the pie crust! Most people find making pie crust daunting. There are a few secrets that will change all that. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator (bakers call it "relaxing" the dough) for 30 minutes before rolling, and finally, don't stretch the dough when you're placing it into the pan. Follow these tips and you'll have delicious, flaky pie crust every time.

Ingredients

• 4 lbs Granny Smith apples, peeled, cored, and quartered
• Zest of 1 lemon
• Zest of 1 orange
• 2 tbsp fresh lemon juice
• 1 Tablespoon fresh orange juice
• 1/2 cup sugar, plus 1 tsp
• 14 cup all-purpose flour
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• ...................................
• INA’S PERFECT PIE CRUST (recipe below)
• 1 egg beaten with 1 Tablespoon water for egg wash

Preparation

Step 1

1. Heat oven to 400 degrees F. Cut each apple quarter in thirds crosswise and toss in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice.

2. Roll out half the pie dough and drape it into a 10-inch pie pan to extend 1/2 inch over the rim. Don't stretch the dough; if it's too small, return it to the work surface and roll it again.

3. Fill the pie with the apple mixture. Brush the edge of the bottom crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp together with your fingers or a fork. Brush the entire top with egg wash, sprinkle with 1 tsp sugar, and cut four or five slits.


4. Place the pie on a sheet pan and bake for 60 to 75 minutes, or until the crust is browned and the juices begin to bubble out. Let cool; serve warm or room temperature. Makes one 10-inch pie.
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INA'S PERFECT PIE CRUST:

12 tbsp very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 Tablespoon sugar
1/3 cup very cold vegetable shortening
6-8 tbsp ice water

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Combine the flour, salt, and sugar in a food processor and pulse a few times to mix. Add the butter and shortening. Pulse until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse until the dough begins to form a ball. Transfer dough to a floured work surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.


2. Cut the dough in half. Roll each piece on a floured work surface into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the surface. Fold the dough in half, place in a pie pan and unfold to fit the pan. Repeat with the top crust. Makes two 10-inch crusts.