Back to Deep-Dish Apple Pie All Reviews for Deep-Dish Apple Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist Pate Brisee for Deep-Dish Apple Pie All-purpose flour, for dusting 5 1/2 pounds firm, tart apples, such as Empire Juice of 2 lemons 1 cup sugar 2 teaspoons ground cinnamon 6 tablespoons unsalted butter 1/2 cup brandy 1 large egg yolk 1 tablespoon sugar, for sprinkling

Cook’s Notes To garnish the pie with candied apple peel, toss strips of apple peel with sugar, and arrange them on a parchment-lined baking sheet. Heat the oven to 400 degrees, turn it off, and place the baking sheet in the oven to sit overnight.

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • Pate Brisee for Deep-Dish Apple Pie All-purpose flour, for dusting 5 1/2 pounds firm, tart apples, such as Empire Juice of 2 lemons 1 cup sugar 2 teaspoons ground cinnamon 6 tablespoons unsalted butter 1/2 cup brandy 1 large egg yolk 1 tablespoon sugar, for sprinkling

Directions

Heat oven to 450 degrees. Place three-quarters of the pate brisee on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, as necessary. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.

Peel and core apples, then cut into 1/4-inch-thick slices. As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with sugar mixture.

Divide butter between 2 large skillets, and melt over medium-high heat. Divide apples between skillets, and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.

Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat, and set aside.

Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.

Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle with remaining 1 tablespoon sugar.

Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350 degrees and bake until the crust is crisp and the apples are soft, 45 to 50 minutes more. Let stand at least 30 minutes before serving.

Cook’s Notes To garnish the pie with candied apple peel, toss strips of apple peel with sugar, and arrange them on a parchment-lined baking sheet. Heat the oven to 400 degrees, turn it off, and place the baking sheet in the oven to sit overnight.

Cook’s Notes

To garnish the pie with candied apple peel, toss strips of apple peel with sugar, and arrange them on a parchment-lined baking sheet. Heat the oven to 400 degrees, turn it off, and place the baking sheet in the oven to sit overnight.

Reviews (5)

 Add Rating & Review     55 Ratings   5 star values:        5    4 star values:        15    3 star values:        20    2 star values:        14    1 star values:        1

Reviews (5)

Add Rating & Review     55 Ratings   5 star values:        5    4 star values:        15    3 star values:        20    2 star values:        14    1 star values:        1

Add Rating & Review

55 Ratings 5 star values: 5 4 star values: 15 3 star values: 20 2 star values: 14 1 star values: 1

55 Ratings 5 star values: 5 4 star values: 15 3 star values: 20 2 star values: 14 1 star values: 1

55 Ratings 5 star values: 5 4 star values: 15 3 star values: 20 2 star values: 14 1 star values: 1

  • 5 star values: 5 4 star values: 15 3 star values: 20 2 star values: 14 1 star values: 1

    Martha Stewart Member     Rating: Unrated       11/24/2014   I do this pie every Thanksgiving with a few twists. First, the amount of liquid in apples can vary substantially, so once you take the applies out of the pan, just cook it down. Also, I do a standard crumb crust on top, like Dutch Apple. And I use Calvados for the brandy.  

Martha Stewart Member     Rating: Unrated       11/03/2011   I had a lot of trouble with this recipe. The syrup was abundant and my pie did not cook correctly, as there was way too much liquid and the crust wouldn't bake. Spent over $50 on ingredients and had to throw the pie away. Any helpful hints on how to make it turn out?  

Martha Stewart Member     Rating: Unrated       11/16/2009   I made this in 2008. it was such a success I am making it again for Thanksgiving 2009!  

Martha Stewart Member     Rating: Unrated       11/10/2007   This is the best apple pie ever!  

Martha Stewart Member     Rating: Unrated       11/09/2007   I make this apple pie for any special occasion. It is perfect! A must try. Do use tart apples they taste much better.

    Martha Stewart Member

    Rating: Unrated 11/24/2014

I do this pie every Thanksgiving with a few twists. First, the amount of liquid in apples can vary substantially, so once you take the applies out of the pan, just cook it down. Also, I do a standard crumb crust on top, like Dutch Apple. And I use Calvados for the brandy.

Rating: Unrated

Rating: Unrated 11/03/2011

I had a lot of trouble with this recipe. The syrup was abundant and my pie did not cook correctly, as there was way too much liquid and the crust wouldn’t bake. Spent over $50 on ingredients and had to throw the pie away. Any helpful hints on how to make it turn out?

Rating: Unrated 11/16/2009

I made this in 2008. it was such a success I am making it again for Thanksgiving 2009!

Rating: Unrated 11/10/2007

This is the best apple pie ever!

Rating: Unrated 11/09/2007

I make this apple pie for any special occasion. It is perfect! A must try. Do use tart apples they taste much better.

All Reviews for Deep-Dish Apple Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Deep-Dish Apple Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest