Featuring a mix of tart and sweet apples, this Deep Dish Apple Pie is a new summertime favorite in our house!
As American as apple pie. We’ve all heard the saying. You can’t get much more quintessential American than a homemade apple pie, right? Toss in some ice cream, baseball and hot dogs, and you’re all set. Of course, you’ll need some Bruce Springsteen playing in the background, too.
Here in upstate New York, I usually associate apples with the arrival of fall. We’re surrounded by apple orchards, and I go out almost weekly to pick up another big bag of apples. (Even one of our dogs likes apples…as in, I think apples are his favorite food. But only green apples.) But fall is still several months away, and we’ve got plenty of summer nights grilling on the back deck left before apple season arrives.
With the 4th of July right around the corner, I figured a good apple pie would be in order. In my random wanderings around the interweb, I stumbled across a new apple pie technique via Yankee Magazine. It called for cooking the apples first before putting them into the pie. The reason? Apples shrink a lot as they cook. By cooking the apples first, you can go from the standard 4 or 5 apples in a pie up to 10. Heck, I think I could have gotten 11 apples into this pie. Maybe even 12 if my dog wasn’t snacking on every other slice of green apple that I cut.
Another trick for making this Deep Dish Apple Pie…use a mixture of apple varieties. Figuring out what type of apple to use in an apple pie is confusing. I get it. There are dozens of apple varieties out there. I’ve always heard that you should bake with green apples. And this Deep Dish Apple Pie does use green apples. But it also uses some sweeter red apples, too. I went with 5 tart apples (Granny Smith) and 5 sweet apples (Jonagold or Braeburn are both good choices, but any sweet variety will work).
As we head into the middle of summer, what are your favorite summer traditions? Do you grill out a lot? Do you bake a lot of apple pies? For us, we enjoy the longer days by sitting on the back porch. As far as I’m concerned, the best way to end a week is by sitting out on the deck chatting with friends…and eating a slice of Deep Dish Apple Pie. Enjoy!
Deep Dish Apple Pie
- 2 batches of pie dough homemade or store-bought
For Apple Filling
- ½ cup granulated sugar
- ⅓ cup brown sugar
- ¼ tsp salt
- 1 Tbsp lemon juice
- ¾ tsp ground cinnamon
- ¼ ground nutmeg
- 5 tart ex: Granny Smith apples, peeled and sliced into ¼” slices
- 5 sweet ex: Jonagold or Braeburn apples, peeled and sliced into ¼” slices
- 1 egg white beaten with 1 Tbsp of water
- 2 Tbsp sparkling sugar
- Roll each batch of pie dough out into a 12” circle. (Note: You will have (2) 12” circles of dough.)
- Press one circle of dough into a 9” pie plate. Place pie plate and second circle of dough in refrigerator for 30 minutes.
- Using a Dutch oven or large skillet, add all Apple Filling ingredients (sugar, brown sugar, salt, lemon juice, cinnamon, nutmeg and apples); stir until well combined.
- Place over medium heat and cook, stirring occasionally, for 12-15 minutes, or until apples just turn fork tender.
- Transfer apples onto rimmed baking sheet and let cool for30 minutes at room temperature (or ~10 minutes in refrigerator).
- Preheat oven to 425°F.
- Transfer apples into a large colander and shake to drain as much liquid as possible. (Do not rinse!) Transfer apples into pie dish.
- Top apples with the second circle of dough. Pinch edges of top and bottom dough together. Trim edges to ~¾” overhang. Fold overhang on top of itself so that it is even with edge of pie dish. Using fingers, crimp edges or press with fork.
- Brush top of pie with egg white and then sprinkle sparkling sugar evenly on top. Cut (4) 2” slashes in top crust to allow steam to escape.
- Bake at 425°F on lowest rack of oven for 10 minutes. Reduce oven temperature to 350°F and continue baking for 42-45 more minutes, or until top of pie is golden brown. Let cool for at least 60 minutes before slicing.