Ingredients
1. 8 Small Granny Smith apples, peeled, quartered and cored
2. 2 tablespoons freshly squeezed lemon juice
3. 1/4 cup sugar, plus 1 teaspoon to sprinkle on top
4. 1/4 cup all-purpose flour
5. 1 TSP ground cinnamon
6. 1 egg beaten with 1 tablespoon water, for egg wash

Pie Crust (MAKES: two about 10-inch crusts)

1. 1 1/2 sticks very cold salted butter
2. 3 cups all-purpose flour
3. 1 tablespoon sugar
4. 1/3 cup very cold vegetable shortening
5. 6 to 8 tablespoons (about 1/2 cup) ice water

Directions
1. Dice ice cold butter.
2. Place the flour, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
3. Add the butter and shortening. Pulse until the butter is the size of outs.
4. With the machine running, pour the ice water down the feed tube and run the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball.
5. Cut the dough in half.
6. Roll each piece on a well-floured board into a circle, rolling from the center to the edge. Roll out half the pie dough and drape it over the pie pan to extend about 1/2 inch over the rim.

Preheat the oven to 400 degrees.

1. Peel and slice the apple.

2. In a bowl, combine sugar, flour, and cinnamon.
3. Fill the pie with the apple mixture.

4. Top with the second crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers.
5. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar and cut 8 slits.

6. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Here we go, H’s Deep Dish Apple Pie! I’ll post a slice of pie picture later~!!

Happy Baking!
Mrs. H

Anybody who comes around you with one of those pre-made frozen pie treats should immediately be shown the nearest exit and rebuked for their blind betrayal to the all amazing art of pie making. A craft not unlike wood working or steel smiting. Not often seen due to the technical skill required to complete the job at any high level of proficiency. Any of you who have ever tried to roll out a pie crust know exactly what I am referring to. The flour, the cracking, the tears, the success. If you don’t believe me try it. Or don’t, cowardly tromp your way to the super market and purchase the simplest take and bake crust you can and fill the thing with Apple preserves. Philistine.

Luckily for me, and the people who have had the honor of tasting it, I have a family of dedicated and skilled pie makers that simply confound mere skill and elevate the craft to that of the divine. But they have gone through the phases of traditional and non-traditional styles in their preparation.

Exhibit A – The crossed top dough is often displayed as a staple of the stereotypical American pastry, however I am not a big fan of this version for a couple of reasons. First, I hate breaking through those damn strips of dough to get to where I am going. Those bands can often be a real hindrance to the end game of tasting the warm delicious insides. And Secondly, this part of the production process requires a great deal of care and finesse on the part of the baker. Especially at high altitudes, it can be quite difficult to ge the desired baking texture to emerge.

Exhibit B – The covered top. This is like the previous example a complete nuesence and should be thrown out of the books altogether. How is one to know what lies beneath the crust. I am a pie snob after all and I want to see the damn filling before I make any rash decisions regarding my consumption of said treat. Also, the magma like temperature that the filling holds after baking will teach you a lesson about being over eager if you do not respect the cooling process.

Exhibit C – The crumbled top (or as I have seen called “Dutch Apple Pie”). This is my favorite method of preparation and delivery. It is like the happy hybrid love child of an Apple Crumble and an Apple Pie. The delectable Granny Smiths covered in a sprinkling of Cinnamon Sugar and Butter, could not provide a better amplification or compliment to the dish. Having grown up on this brand of baking for years I admit to my personal bias.

Certainly there is not a bad apple pie, but in terms of texture and taste I have to say that my wife’s crumbled top pies are the most delectable.

Enjoy your pastries America,

Zach