I was craving the sweet apple pie. It is snowing outside and Z and I certainly did not want to go outside to get the pie from the store. So I ended up baking it myself. This is a little different than the usual apple pie that I bake. This is Deep Dish Apple Pie. Hope you like it!
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
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.