Sunday was quite the day in the kitchen! Not only did we make this gnocchi in tomato vegetable sauce, this roasted beets and root vegetable salad with quinoa, homemade granola, and focaccia bread – but we also made this deep dish apple pie! And my oh my, what a pie!
I’ve made quite a few apple pies in my time. Apple pie is a staple at our Thanksgiving and it’s probably one of my favorite desserts – so I’ve made a fair amount of apple pies! However, I believe this pie has easily defeated any of its other competitors – in sheer size and of course, deliciousness.
This pie is made in a springform pan instead of a regular pie dish, which allows this pie to be deep and the filling to be almost double a normal-sized pie. Because it is such a large pie, it takes quite a while to bake – about an hour and a half – but the wait is more than worth it!
Although it is quite the pie, it isn’t too heavy since the top is just a streusel crumble rather than a second layer of pie crust. I added rolled oats to the streusel because one, I love oats, and two, it gave it an apple crisp twist – which is another apple dessert that I love.
Deep Dish Apple Pie
Recipe from The Smitten Kitchen Cookbook
2 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon table salt
16 tablespoons unsalted butter, cold and diced
1/2 cup ice cold water
1. In the bowl of a food processor, add the flour, sugar and salt and pulse to combine. Add the diced butter and pulse just until you have pea-sized pieces of dough. Transfer to a large bowl.
2. Drizzle the water over the dry mixture and work it together with your hands. Knead briefly then form into a large disk, wrap in plastic wrap and chill for two hours.
1 recipe of above pie crust
4 lbs apples, 1/2 green apples and 1/2 Fuji apples
1 tablespoon freshly squeezed lemon juice
1 cup sugar
1/4 cup flour
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3/4 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon table salt
1 cup all purpose flour
3/4 cups rolled oats
1 teaspoon baking powder
6 tablespoon butter, melted
Vanilla ice cream
1. Prepare crust: coat a 9-inch springform pan with oil. On a floured surface, roll out chilled pie crust into a 16-inch round – 1/4 inch think. My trick to getting a rolled out pie crust into the pan is to roll it back over the rolling pin and then slide your arm under it and then you should be able to lift the whole thing up and transfer it to the springform pan! Trim the overhang to one inch, crimp edges and then place the dish into the fridge while you prepare the apples.
2. Preheat oven to 375 degrees. Peel, core and chop apples into bite-sized pieces. Place them all into a large bowl and drizzle with the lemon juice. In a separate small bowl, whisk the sugar, flour, salt, cinnamon and nutmeg and then mix into apples.
3. Spoon apples into prepared crust and spread them as flat and evenly as possible. Bake pie for 30 minutes (if the tips of the apples begin to brown and burn, cover the top with foil).
4. While pie is baking, make the streusel topping. In a medium bowl, stir together sugar, cinnamon, salt, flour, oats and baking powder. Pour in the melted butter and mix to combine. Stick in freezer until pie has baked for 30 minutes.
5. After 30 minutes, remove the pie from the oven, decrease the oven temperature to 325 and then spoon the streusel onto the top of the pie – pressing gently into apples. Return to the oven and bake for an additional hour. Cover with foil if the streusel begins to brown too quickly.
6. When the pie has finished baking, remove it from the oven and let cool to lukewarm. Run a knife around the crust to loosen the edges from the pan. Carefully loosen the clamp on the springform and slide it over the top and off the pie. The pie slices best when chilled in the fridge, but warm pie and ice cream just can’t be beat. Take your pick and enjoy this tall and proud creation!