Deep Dish Apple Pie

Apple pie was the first thing I ever baked completely from scratch.  At that point, we only knew about my mother's celiac and my corn allergy.  It was the Fourth of July and we really wanted an apple pie, so I and my best friend made one with oat flour.  It was very crumbly because oat flour doesn't really have enough structural integrity to be the only crust flour.  But it was pie and it was so good to be able to have one.

The recipe has improved greatly since then as my baking skills have improved.  And now I can share it with you so you can have a pie that can actually come out in recognizable pieces instead of a delicious mush pile!

Make the filling first.  That way it gets a chance to soak in its own juices and build flavor.  If I know I'm going to be busy but still want fresh pie, I'll even mix the filling up and let it sit in the fridge overnight to save time.

Most recipes and store-bought pies chop the apples into thin slices.  I used to do that all the time.  Then I was lazy one time and just wedged the apples, then halved the wedges lengthwise, and chopped that into cubes.  Surprisingly, it actually tasted better and had a nicer texture.  So, less effort and tastier.  Definitely a win.

Once the apples are sliced, just dump the dry filling ingredients on top of them and stir.

Once it's all mixed, just set it aside while you work on the crust.  It will be fine on the counter, but you should cover it in case of fly attacks.  You can also refrigerate it overnight at this stage.  The apples will be slightly mushier but there will also be more of the spice flavor soaked in.

Next is the crust.  Yes, it has four different kinds of flour.  But measuring and mixing four flours together is a lot easier than sawing through a crust that dreamed of becoming Teflon.  Theoretically. 

I, of course, have never tried to use an all purpose flour blend and discovered that the hard way.  And it definitely did not reach the point where we ended up just lifting the whole top crust off and eating the filling like a stew.  Just believe me that getting four different kinds of flour is easier and more satisfying.

You could refrigerate the crust overnight as well, but it will dry out and you'll have to add more water to it the next day to get it back to the right consistency.  I prefer to mix the dry ingredients together and wait for the day of to add the butter and water.

Speaking of water, the amount you need can increase dramatically if it's a dry day.  If you've added all the recommended water in and mixed it, but still have crumbly dry flour instead of crust, then add more water.

Once the bottom crust is rolled out, flip it into the pan.  Then stab it with a fork several times.  This keeps it from bubbling up underneath.  It is also very emotionally satisfying after intense arguments with the rolling pin that insists on trying to tear up and eat your crust.

Go ahead and roll out the top crust so it will be ready.  Then scoop in the apple filling.

Make sure to scrape all the sugar and juice out.  It likes to cling to the bowl.

Now for the top crust.

And it came off intact!

Then you crimp the edges closed.  Also, this is an excellent time for taking extra bits off the edge and using them to plug in tears that happened when you pulled on the crust too hard and snagged it on apple pieces.

Time for more stabbing!  This time it's to make air vents in the top crust.  If you don't have enough, it will dramatically tear itself apart as the air escapes. I do anywhere from 4 to 10 vents, depending on what kind of design I feel like making.

The pie is now ready to bake in the oven.  After it comes out, let it sit for a while before cutting.  I know it smells really good and is super tempting, but it will burn your face off.  Also, the juice needs time to firm up so every piece will be moist instead of all the juice dramatically pouring out into the void left by the first slice.

Printable Deep Dish Apple Pie Recipe