Deep-Dish Apple Pie

Deep-Dish Apple Pie was pinched from <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=6680&social=true&network=fb&extcode=N00ASF100" target="_blank">www.americastestkitchen.com.</a>

"The problem with deep-dish apple pie is that the apples are often unevenly cooked (some mushy, some crunchy) and the exuded juice leaves the apples swimming in an ocean of liquid, producing a bottom crust that is a pale, soggy mess. Then there is the gaping hole left between the apples (which are shrunken from the loss of all that moisture) and the arching top crust, making it impossible to slice and serve a neat piece of pie. We wanted our piece of deep-dish pie to be a towering wedge of tender, juicy apples, fully framed by a buttery, flaky crust. Precooking the apples solved the shrinking problem, helped the apples hold their shape, and prevented a flood of juices from collecting in the bottom of the pie plate, thereby producing a nicely browned bottom crust. Why didn’t cooking the apples twice (once on the stovetop and once in the oven) cause them to become insipid and mushy? We learned that when the apples are gently heated, their pectin is converted to a heat-stable form that keeps them from becoming mushy when cooked further in the oven. This allowed us to boost the quantity of apples to 5pounds. All that was left to do was to choose the right combination of sweet and tart apples and stir in a little brown sugar, salt, lemon, and cinnamon, for flavor and sweetness...."

INGREDIENTS
Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room tempe
Ingredients
All-Butter Pie Pastry
2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1teaspoon table salt
1tablespoon sugar
16tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3tablespoons sour cream
1/3cup ice water, or more if needed
Apple Filling
1/2cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
1/4cup packed light brown sugar (1 3/4 ounces)
1/4teaspoon table salt
1tablespoon lemon juice
1/2teaspoon grated lemon zest
1/8teaspoon ground cinnamon
2 1/2pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
2 1/2pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
1 egg white, beaten lightly
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