Deep Dish Apple Pie

By Breville
Images
Deep Dish Apple Pie
Serves
Makes 8 servings
Ingredients
  • Pie Dough:
  • 2¾ cups flour (12 ounces) (340g) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 sticks (8 ounces) (226g) cold butter, cut into ½ inch cubes
  • ½ cup (4 ounces) (113 ml) ice water

  • Filling:
  • 5 pounds apples (2.27kg), peeled, cored and sliced ¼ inch thick (Can use one or more firm tart or sweet-tart varieties such as, Granny Smith, Pink Lady or Honeycrisp.)
  • 1 cup sugar, divided
  • ½ cup brown sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 3 tablespoons butter, divided
  • 2 tablespoons cornstarch


Procedure
  • Prep time: 40min, plus 3.5hrs cooling time
  • Cook time: 75min + 20min for par-cooking the apples


For the dough: In a medium bowl, combine flour, sugar and salt. Whisk to mix thoroughly. Add butter and using your fingers, rub the butter into the dry ingredients until the butter resembles corn flakes. (If using a food processor, pulse dry ingredients to combine, add butter and then pulse a few times until mixture resembles coarse bread crumbs.)

Add the ice water and with your hands work the dough until it just comes together. Be careful not to overwork the dough. (In a food processor, add ice water and pulse a few times to distribute the ice water throughout the dough and dough just starts to come together. It should not completely form into a ball and carousel around the bowl of the processor.)

Turn dough out onto a lightly floured surface and form a ball. Divide the dough in half. Form each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Prepare the filling (instructions below). While the filling is cooling, roll out the bottom crust to about 14 inches (35cm) in diameter and about 1/8 inch thick (3 mm). Gently fold it in half and drape it in the bottom of the pie dish. Carefully unfold the crust. Refrigerate for at least 10 minutes before adding the filling.

While the bottom crust chills, roll out the top crust. Place it in the center of a piece of a large piece of parchment (baking) paper. Gently fold the crust into quarters. Use the parchment paper to enclose the folded crust. Refrigerate for at least 10 minutes.

For the filling: In a small bowl, stir together ½ cup sugar, brown sugar, spices, salt and cornstarch. Set aside.

Heat a Dutch oven over medium heat. Add half of the butter and heat until melted. Add the apple slices and remaining ½ cup sugar, toss to coat evenly. Cook apples over medium heat for about 10 to 20 minutes to slightly soften, gently stirring frequently to ensure even cooking. (Parcooking the apples with sugar will help keep them from becoming mushy during baking and will “pre-shrink” them and prevent the large empty space that often forms beneath the baked crust.)

When the apples are softened, using the lid, drain off the liquid from the pan and discard. Add remaining butter and stir to evenly coat the parcooked apples. Spread the apples onto 1 or 2 rimmed baking sheets in a shallow layer and cool in the refrigerator, freezer, or on the counter to room temperature. Set aside the Dutch oven, but don’t wash it.

After the apples have cooled, scrape them back into the Dutch oven and sprinkle with remaining sugar, spice and cornstarch mixture. Stir to coat apples evenly.

To Assemble: Remove the crust-lined pie dish and top crust from the refrigerator. Set the top crust aside. Evenly fill the pie dish with the prepared apples.

Remove the quartered top crust from the parchment paper and position it on top of the pie. Carefully unfold the crust, making sure it is pliable and does not crack. (If crust is too cold to unfold without cracking, wait another 2 or 3 minutes to unfold it.)

Once the top crust is opened and centered over the dish, using kitchen shears or a sharp knife, evenly trim the both top and bottom crusts so about ½ inch extends beyond the rim. Crimp together the edges of both crusts. Refrigerate the pie for about 15 minutes, or place in freezer for about 10 minutes to firm up the crusts and prevent them from sagging while baking. Before baking, use a sharp knife to cut 4 or 5 two-inch (5cm) long slits in the top crust to vent the steam.

To Bake: Select BAKE/350°F/CONVECTION. Dial up 1 hour, 15 minutes and select ROTATE REMIND. Position wire rack in rack position 8. When preheating has finished, place the chilled pi

Deep Dish Apple Pie

By Breville
Serves
Makes 8 servings
Ingredients
  • Pie Dough:
  • 2¾ cups flour (12 ounces) (340g) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 sticks (8 ounces) (226g) cold butter, cut into ½ inch cubes
  • ½ cup (4 ounces) (113 ml) ice water

  • Filling:
  • 5 pounds apples (2.27kg), peeled, cored and sliced ¼ inch thick (Can use one or more firm tart or sweet-tart varieties such as, Granny Smith, Pink Lady or Honeycrisp.)
  • 1 cup sugar, divided
  • ½ cup brown sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 3 tablespoons butter, divided
  • 2 tablespoons cornstarch


Procedure
  • Prep time: 40min, plus 3.5hrs cooling time
  • Cook time: 75min + 20min for par-cooking the apples


For the dough: In a medium bowl, combine flour, sugar and salt. Whisk to mix thoroughly. Add butter and using your fingers, rub the butter into the dry ingredients until the butter resembles corn flakes. (If using a food processor, pulse dry ingredients to combine, add butter and then pulse a few times until mixture resembles coarse bread crumbs.)

Add the ice water and with your hands work the dough until it just comes together. Be careful not to overwork the dough. (In a food processor, add ice water and pulse a few times to distribute the ice water throughout the dough and dough just starts to come together. It should not completely form into a ball and carousel around the bowl of the processor.)

Turn dough out onto a lightly floured surface and form a ball. Divide the dough in half. Form each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Prepare the filling (instructions below). While the filling is cooling, roll out the bottom crust to about 14 inches (35cm) in diameter and about 1/8 inch thick (3 mm). Gently fold it in half and drape it in the bottom of the pie dish. Carefully unfold the crust. Refrigerate for at least 10 minutes before adding the filling.

While the bottom crust chills, roll out the top crust. Place it in the center of a piece of a large piece of parchment (baking) paper. Gently fold the crust into quarters. Use the parchment paper to enclose the folded crust. Refrigerate for at least 10 minutes.

For the filling: In a small bowl, stir together ½ cup sugar, brown sugar, spices, salt and cornstarch. Set aside.

Heat a Dutch oven over medium heat. Add half of the butter and heat until melted. Add the apple slices and remaining ½ cup sugar, toss to coat evenly. Cook apples over medium heat for about 10 to 20 minutes to slightly soften, gently stirring frequently to ensure even cooking. (Parcooking the apples with sugar will help keep them from becoming mushy during baking and will “pre-shrink” them and prevent the large empty space that often forms beneath the baked crust.)

When the apples are softened, using the lid, drain off the liquid from the pan and discard. Add remaining butter and stir to evenly coat the parcooked apples. Spread the apples onto 1 or 2 rimmed baking sheets in a shallow layer and cool in the refrigerator, freezer, or on the counter to room temperature. Set aside the Dutch oven, but don’t wash it.

After the apples have cooled, scrape them back into the Dutch oven and sprinkle with remaining sugar, spice and cornstarch mixture. Stir to coat apples evenly.

To Assemble: Remove the crust-lined pie dish and top crust from the refrigerator. Set the top crust aside. Evenly fill the pie dish with the prepared apples.

Remove the quartered top crust from the parchment paper and position it on top of the pie. Carefully unfold the crust, making sure it is pliable and does not crack. (If crust is too cold to unfold without cracking, wait another 2 or 3 minutes to unfold it.)

Once the top crust is opened and centered over the dish, using kitchen shears or a sharp knife, evenly trim the both top and bottom crusts so about ½ inch extends beyond the rim. Crimp together the edges of both crusts. Refrigerate the pie for about 15 minutes, or place in freezer for about 10 minutes to firm up the crusts and prevent them from sagging while baking. Before baking, use a sharp knife to cut 4 or 5 two-inch (5cm) long slits in the top crust to vent the steam.

To Bake: Select BAKE/350°F/CONVECTION. Dial up 1 hour, 15 minutes and select ROTATE REMIND. Position wire rack in rack position 8. When preheating has finished, place the chilled pi