Deep Dish Apple Pie
So many requests for birthday apple pie! I made a ‘cake’ of it this time! Used a springform pan thinking original but see it’s been done before. It’s pretty unique just the same, and worth the bit of extra time. If you don’t believe it ask your guests!
Here it is … a dozen apples peeled & cored and almost two hours of baking.
Deep Dish Apple Perfect!
Happy Birthday Deb!
Recipe
Preheat oven to 400 degrees F. The temperature will be reduced part way through the baking process.
Grease or spray a 10 inch non-stick springform pan
Crust
2 Cups all purpose flour and more for rolling out dough
1/4 Teaspoon salt increase to 1/2 teaspoon if using unsalted butter
1/2 Cup cold butter
1/4 Cup cold water
1 Egg
The butter and egg make for a firmer crust and hold up the 3-4 inch sides of this pie.
Whisk the salt into the flour. Cut the cold butter into the flour and mix until it form crumbles.
Beat the egg and water together.
Add to the flour mixture and mix until a moist crumble. Form a ball.
Remove to a rolling surface. Flour the surface and rolling pin well. Roll out the dough until it is about 13-14 inches in diameter. Carefully fold the dough into fourths and lift into springform pan that has been greased. Form the dough into the pan pressing lightly to help it fit. Set aside.
Filling
10-12 Large Granny Smith apples-peeled & cored-then slice thin
1 1/2 Cup Sugar
1/4 Cup all purpose flour
1/4 Teaspoon salt
1/4 Teaspoon cinnamon-more if you’re into it
Pinch of ground nutmeg
2 Tablespoon butter-cut into pieces
Mix the dry ingredients together. Layer the apple slices carefully into the springform pan. Alternate the apples with the dry ingredients and butter pieces until the apples are at the brim. Set aside.
Topping:
3/4 Cup all purpose flour
1/2 Cup sugar
Pinch of salt
1/3 Cup cold butter
Pinch of cinnamon optional
Mix the dry ingredient (add cinnamon if using). Cut in the butter until all is crumbly. Sprinkle over the top of pie.
Place the springform pan on a parchment paper covered baking sheet. Bake for 30 minutes at 400 degrees then reduce to 350 degrees for one hour or until you can see bubbling of the juices at the top of the pie. My pie took about 1 1/2 hours at 350 degrees. Less baking more al dente the apples.
Remove the springform from the oven when done and let it rest for a few minutes. Run a knife carefully around the edge. Open the latch and see if the crust is adhering. Apple pie juice can be sticky and harden as it cools. It will be harder to remove the form the cooler the pie gets.
After form is removed let the pie cool to room temperature before slicing.
Enjoy with ice cream or whipped cream if you like.
