Deep-Dish All-American Cinnamon Apple Pie

By jiafei

8 Person

160 Minutes

0 Calories

This pie gets its intense apple flavor from macerating the apples in sugar for an hour. The liquid drained from the apples are simmered with a hit of butter until a syrup forms. That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. The pie is excellent the day it’s made, but even better the next day. Interestingly, this pie was developed to be “slimmer, trimmer, but just as tasty” as its double-crusted counterpart. Bigger is not necessarily better, and neither is sweeter. Not convinced? Try a slice. You’ll see.

Ingredients

Pie shell
4 tsp. Cornstarch
2 tbsp. Unsalted butter
1/4 tsp. Fine sea salt
1/4 tsp. Grated fresh nutmeg
1 1/2 tsp. Ground cinnamon
1/4 cup Granulated sugar
1/4 cup Packed light brown sugar
3 pounds Apples, peeled, quartered, and cut into 1/4-inch-thick slices
1/3 cup Apricot preserves, melted and strained, divided

Method

01

Brush inside of baked pie shell with 2 tablespoons apricot preserves.
02

Place apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Let stand until apple release about 1/2 cup liquid, 30 minutes to 1 hour. Drain apple liquid into a small, heavy saucepan. Set drained apples aside. Add butter to the pan, and bring to a boil over medium-high; cook, stirring occasionally until liquid is reduced to about 1/3 cup, 3 to 5 minutes.
03

Preheat oven to 425°F. Toss drained apples with cornstarch. Arrange half of the apples on the bottom of the pie shell; drizzle with half of the reduced apple syrup. Arrange remaining apples in overlapping concentric circles on top, starting from outside and working in; drizzle with remaining apple syrup. (The apples will be heaped above the top of the pie shell but will sink down during baking.)
04

Cut a round of aluminum foil to fit over the top of pie; pull edges of foil up and crimp in 3 or 4 places to create a small dome. Tent pie with foil, and bake in the preheated oven until apples are tender when pierced with a paring knife, 1 hour to 1 hour and 15 minutes.
05

Remove aluminum foil, and bake until tops of apples are lightly browned, 5 to 8 minutes.
06

Warm remaining apricot preserves, and brush over top of hot pie. Cool pie in pan on a wire rack 30 minutes. Transfer pie from pan to a serving platter. Serve warm, or cool to room temperature.

Related Tags

Deep-Dish All-American Cinnamon Apple Pie

4.1

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Prep Time 30 Mins
Cook Time 130 Mins
Total Time 160 Mins

02 Ingredients

Pie shell

4 tsp. Cornstarch

2 tbsp. Unsalted butter

1/4 tsp. Fine sea salt

1/4 tsp. Grated fresh nutmeg

1 1/2 tsp. Ground cinnamon

1/4 cup Granulated sugar

1/4 cup Packed light brown sugar

3 pounds Apples, peeled, quartered, and cut into 1/4-inch-thick slices

1/3 cup Apricot preserves, melted and strained, divided

03 Method

Step 1

Brush inside of baked pie shell with 2 tablespoons apricot preserves.

Step 2

Place apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Let stand until apple release about 1/2 cup liquid, 30 minutes to 1 hour. Drain apple liquid into a small, heavy saucepan. Set drained apples aside. Add butter to the pan, and bring to a boil over medium-high; cook, stirring occasionally until liquid is reduced to about 1/3 cup, 3 to 5 minutes.

Step 3

Preheat oven to 425°F. Toss drained apples with cornstarch. Arrange half of the apples on the bottom of the pie shell; drizzle with half of the reduced apple syrup. Arrange remaining apples in overlapping concentric circles on top, starting from outside and working in; drizzle with remaining apple syrup. (The apples will be heaped above the top of the pie shell but will sink down during baking.)

Step 4

Cut a round of aluminum foil to fit over the top of pie; pull edges of foil up and crimp in 3 or 4 places to create a small dome. Tent pie with foil, and bake in the preheated oven until apples are tender when pierced with a paring knife, 1 hour to 1 hour and 15 minutes.

Step 5

Remove aluminum foil, and bake until tops of apples are lightly browned, 5 to 8 minutes.

Step 6

Warm remaining apricot preserves, and brush over top of hot pie. Cool pie in pan on a wire rack 30 minutes. Transfer pie from pan to a serving platter. Serve warm, or cool to room temperature.

04 Author

jiafei

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