Deep-Dish Apple Pie

By Tracy

10 Person

370 Minutes

0 Calories

As the weather starts to get cooler, is there honestly anything more comforting than the sight of an apple pie? We certainly don't think so. Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standard pie. Why didn’t they fall apart when precooked and then cooked again inside the pie? 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.

Ingredients

Multigrain Pastry

1 tbsp. demerara sugar
1 tbsp. water
1 egg, beaten
2 tbsp. apple cider vinegar
320 g cold unsalted butter, chopped
40 g pumpkin seeds
110 g caster sugar
250 g plain wholemeal flour
250 g plain flour

thick custard, to serve
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
2 tbsp. plain flour
1 grated zest of lemon
185 g brown sugar
220 g caster sugar
2 1/2 kg apples, peeled, thinly sliced

Method

01

Place apple, sugars, lemon zest, flour, and spices in a bowl and toss to combine. Cover with plastic wrap and set aside at room temperature overnight to extract liquid from the apples.
02

The next day, strain the liquid into a pan and place over medium heat. Simmer, stirring, for 15 minutes or until thickened and reduced (it should be the consistency of runny honey). Pour liquid back over the apples and set aside to cool completely.
03

Meanwhile, for the pastry, combine flours, sugar, and seeds in a bowl with a pinch of salt. Using your fingers, rub in the butter until it resembles coarse crumbs.
04

Place vinegar in a jug with 1/2 cup (125ml) cold water and 4 ice cubes. Add to crumbs in 3 batches, combining with your hands until a dough forms. Divide into 2 balls, with 1 ball slightly larger. Enclose in plastic wrap and chill for 2 hours or until cold.
05

Roll out larger pastry ball to 3mm thick on a lightly floured surface. Use to line base and sides of a 22cm springform cake pan.
06

Pour apple into the pastry case, then roll out second pastry ball to 3mm thick and use to cover apple. Press edges together and trims to a 5cm border. Fold pastry edge over itself, then, using your thumb and forefinger, pinch the edges to form a fluted rim.
07

Freeze for 10 minutes to firm up, then brush with egg wash and scatter with demerara sugar. Preheat the oven to 200°C
08

Place pie on a baking tray and bake for 45 minutes, then reduce temperature to 180°C. Bake for a further 1 hour 10 minutes or until pastry is golden.
09

Remove from oven and cool for 2-3 hours, then serve with thick custard.

Related Tags

Dessert Recipes

Pie Recipes

Apple Pie Recipes

Deep-Dish Apple Pie

4.4

( By Tracy )

01 Information

Grade easy
Serving 10 servings
Prep Time 250 Mins
Cook Time 120 Mins
Total Time 370 Mins

02 Ingredients

Multigrain Pastry

1 tbsp. demerara sugar

1 tbsp. water

1 egg, beaten

2 tbsp. apple cider vinegar

320 g cold unsalted butter, chopped

40 g pumpkin seeds

110 g caster sugar

250 g plain wholemeal flour

250 g plain flour

thick custard, to serve

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

2 tbsp. plain flour

1 grated zest of lemon

185 g brown sugar

220 g caster sugar

2 1/2 kg apples, peeled, thinly sliced

03 Method

Step 1

Place apple, sugars, lemon zest, flour, and spices in a bowl and toss to combine. Cover with plastic wrap and set aside at room temperature overnight to extract liquid from the apples.

Step 2

The next day, strain the liquid into a pan and place over medium heat. Simmer, stirring, for 15 minutes or until thickened and reduced (it should be the consistency of runny honey). Pour liquid back over the apples and set aside to cool completely.

Step 3

Meanwhile, for the pastry, combine flours, sugar, and seeds in a bowl with a pinch of salt. Using your fingers, rub in the butter until it resembles coarse crumbs.

Step 4

Place vinegar in a jug with 1/2 cup (125ml) cold water and 4 ice cubes. Add to crumbs in 3 batches, combining with your hands until a dough forms. Divide into 2 balls, with 1 ball slightly larger. Enclose in plastic wrap and chill for 2 hours or until cold.

Step 5

Roll out larger pastry ball to 3mm thick on a lightly floured surface. Use to line base and sides of a 22cm springform cake pan.

Step 6

Pour apple into the pastry case, then roll out second pastry ball to 3mm thick and use to cover apple. Press edges together and trims to a 5cm border. Fold pastry edge over itself, then, using your thumb and forefinger, pinch the edges to form a fluted rim.

Step 7

Freeze for 10 minutes to firm up, then brush with egg wash and scatter with demerara sugar. Preheat the oven to 200°C

Step 8

Place pie on a baking tray and bake for 45 minutes, then reduce temperature to 180°C. Bake for a further 1 hour 10 minutes or until pastry is golden.

Step 9

Remove from oven and cool for 2-3 hours, then serve with thick custard.

04 Author