Deep Dish Apple Pie

Deep Dish Apple Pie

The finished product, smells sooo good.

Prior to going into the oven

Portion size 8

Ingredients

Pastry:

3/4 cup (175 mL) shortening
3 tbsp (45 mL) butter, softened
2-1/4 cups (550 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/2 cup (125 mL) Ice water

Filling:

8 cups (2 L) thinly sliced peeled tart apples, (2-1/4 lb/ 1. 12 kg)
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) granulated sugar (I use 1/4 cup white sugar and 1/4 brown sugar)
3 tbsp (45 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) nutmeg
3 Tbsp Butter

Directions

Pastry

1. Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture.

2. Add water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes

Filling

1. Toss all ingredients except butter together and set aside.

2. Preheat oven to 400 °F.

3. On a lightly floured surface, roll out half of dough to just under ¼-inch thick. Lightly dust bottom of a 9-inch pie pan with flour and line pan with dough. Fill pastry with apples and dot top with butter.

4. Roll out remaining half of dough and place over apples. Trim and cinch edges of pie and cut in holes in top layer of pastry to let steam escape.

5. Bake for 50 minutes until filling is bubbling. Cool pie for at least an hour before slicing.

Click on the video above to see me making the pie.  If you like the video, click on the YouTube icon to view it on your larger screen.  Please subscribe and like my video.

As always, comments and suggestions are ALWAYS welcome.