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Classic Deep Dish Apple Pie

1 double recipe of pie crust
6 tbsp apple juice or water
4 tbsp butter
1 tsp cinnamon
1/8 tsp nutmet
1/8 tsp ground cloves
2/3 cup sugar (white or brown)
2 tbsp + 2 tsp cornstarch
2 tbsp water
2 tbsp pure maple syrup
1 tbsp plain Greek yogurt
6 - 8 large apples, sliced and peeled if desired
1/2 cup chopped pecans
Egg wash (1 beaten egg + 1 tbsp milk or water)
Coarse



CRUST

Begin by making the pie crust. Fold the dough in half, place in a pie pan and unfold to fit the pan. Make your edges by fluting them or making any other type of design you like. Place pie shell into fridge for at least 30 minutes to ensure that the edges hold their shape while baking.

Preheat oven to 350F once your pie shell has chilled. Remove pie shell from fridge, prick the bottom and sides of shell with the tines of a fork and line your shell with one round piece of parchment paper. Sprinkle pie weights over the top and bake for 10 minutes. Remove from oven and let cool. Roll out remaining dough and use a pastry wheel to form strips 1" wide.


FILLING

Make your filling by melting the butter in a medium-sized pot over medium heat and add teh cinnamon, nutmeg and cloves. Stir in the apples, sugar & apple juice or water. Cover and cook, stirring every few minutes for 12 - 15 minutes or until apples are slightly soft.

In a bowl, combine cornstarch, water & yogurt. Whisk this slurry into the pot and cook for another 2 minutes or until thick. Add in pecans.


CREATE PIE

Cool slightly, then place filling into the pie crust and top with lattice strips. Place back into the fridge for at least 30 minutes to ensure that the crust is firm prior to baking. Brush top with egg wash. Sprinkle with coarse sugar. Bake for 15 minutes and then cover edges with foil. Bake an additional 45 minutes or until golden brown and filling is nice and bubly

Preheat oven to 350F once your pie shell has chilled. Remove pie shell from fridge, prick the bottom and sides of shell with the tines of a fork and line your shell with one round piece of parchment paper. Sprinkle pie weights over the top and bake for 10 minutes. Remove from oven and let cool. Roll out remaining dough and use a pastry wheel to form strips 1" wide.

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