Deep-Dish Apple Pie
“This recipe is a winner! The crust is so flaky and the filling is sure to please everyone.” —Salem Cross Inn, West Brookfield, Massachusetts
| Servings | Prep Time | Cook Time |
| 15servings | 50minutes | 40minutes + cooling |
| Servings | Prep Time |
| 15servings | 50minutes |
| Cook Time |
| 40minutes + cooling |
Ingredients
- 2 cups all-purpose flour
- 1/2 cup shortening
- 1 large egg
- 1/4 cup cold water
- 2 tbsp white vinegar
- Filling:
- 10 cups sliced peeled tart apples about 8 medium
- 1 tsp lemon juice
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 3 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp butter
- 1 large egg
- 1 tbsp 2% milk
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight.
- Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.
- On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Recipe Notes
Nutrition Facts
1 piece: 208 calories, 8g fat (2g saturated fat), 30mg cholesterol, 18mg sodium, 31g carbohydrate (15g sugars, 2g fibre), 3g protein.
