DEEP-DISH APPLE PIE

September in New England

 

I was born and raised in New England and only moved south thirteen years ago. The thing I miss most of all about NE, which really surprises me, is the apples! Each September I grow homesick for everything to do with apples; the smell 

of ripe apples in the orchards, apple cider, pies, etc. September arrives and I begin searching the local stores for Macintosh apples, or Macs as we call them, to start showing up in the produce sections.  Just as soon as I find them, I’ll start on my first apple pie of the season.

This recipe is my grandmother’s recipe from the cookbook she purchased while on her honeymoon back in November of 1936. It has definitely stood the test of time and is still my favorite! It’s comfort food and I will have this pie for breakfast, lunch and dinner!

 

Deep Dish Apple Pie

 

Deep Dish Apple Pie

Easy Flaky Pastry

2 Cups sifted flour

3/4 teaspoon salt

3/4 Crisco Shortening ( I always use Crisco)

5-5 1/2  Tablespoon ice cold water

In a medium-sized mixing bowl combine flour and salt. Drop shortening into flour and cut into flour using pastry blender or two knives worked in a crisscross fashion like scissors, until flour coated particles are the size of peas.

Add the very cold water a little at a time and mix with a fork just until the dough pulls together to form a ball. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes. While crust is chilling in the refrigerator make the filling.

Apple Pie Filling

2-2 1/2 pounds apples (I prefer Macs, but many like Granny Smith or Cortland) peeled, cored and sliced 1/4 ” thick

2 Tablesp. Flour

1Cup Granulated Sugar

1/4 teasp. Nutmeg

1 teasp. Lemon Juice

2 teasp. butter

1/2 teasp. Cinnamon

1 Tablesp. Milk & cinnamon sugar for top if desired

Preheat oven to 425 degrees. Arrange apples in large mixing bowl. Blend rest of ingredients; sprinkle over apples and stir to coat all apple slices. Add coated apple slices to deep-dish pie pan.

When ready to roll out the dough, cut the dough in half and pat each half into a round, flat disk. Roll out one disk on sheet of wax paper into about a 12-inch round (you may need to lightly flour the rolling pin to prevent the dough from sticking to the pan). Once dough is about twelve inches in diameter, pick up the dough using the wax paper and evenly line the bottom of the pan or dish. Then remove the wax paper and discard. Trim crust. {The secret to a flaky crust is not to over-handle the dough}

Mix apple slices with rest of ingredients except butter until well coated. Add coated apple slices to deep-dish pie pan. Dot with butter.

Roll top pastry the same as the bottom (above) and large enough to allow a 1/2″ overhang edge all around. Tuck top crust under bottom crust and pinch to seal. Cut a few slits in center of top crust to allow pie to vent. Brush top crust with milk and sprinkle with cinnamon sugar. Bake for 40 minutes. Serve warm with vanilla ice cream if desired.

Enjoy!!

 

One thought on “DEEP-DISH APPLE PIE

  1. What a lovely blog! This is my first time to visit, and I will certainly be back! I know a little bit of what it is like to miss something from your past, and apples would be very understandable. Your pie makes my mouth water. Thank you for linking up. I hope you continue sharing your delightful posts with the readers 🙂

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