Classic Deep Dish Apple Pie

Classic Deep Dish Apple Pie

5 hrs 30 mins total time

1 hr active time

Difficult

Serves 8

Ingredients


Measurements:

For the pastry:

  • 2⅓ cups (12¼ oz) all-purpose flour

    plus extra for dusting

  • 1 tbsp superfine sugar
  • 1 tsp flaky sea salt
  • 7 oz unsalted butter

    chilled, cut into ½-inch cubes

  • ¼ cup (2 fl oz) chilled water

For the filling:

  • ⅓ cup (2¼ oz) dark brown sugar
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp fine salt
  • 2 tbsp cornstarch
  • 1 cup (7 oz) superfine sugar
  • 5½ lb Granny Smith apples
  • 1¾ oz unsalted butter

    divided

Instructions

  • 1To make the pastry, put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the chilled water and process until the pastry just comes together in a ball. Be careful not to overwork the dough. (Alternatively put the flour, sugar and crushed salt in a bowl, mix to combine. Add the butter, use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Add the chilled water and stir until the pastry just comes together.)
  • 2Turn the pasty out onto a lightly floured surface. Cut one-third of the pastry off. Form each piece of pastry into a disc and wrap separately with plastic wrap. Refrigerate for 20-30 minutes until the pastry is firm enough to roll.
  • 3To make the filling, place the brown sugar, spices, salt, corn starch and 1/3 cup (2 ¼ oz) of the superfine sugar in a small bowl, stir to combine.
  • 4Peel, core and quarter the apples then slice into ½-inch-thick wedges. Melt half (¾ oz) of the butter in a large saucepan over medium heat. Add the apples and the remaining 2/3 cup (4 ¾ oz) superfine sugar. Stir to coat evenly. Cover and cook, stirring occasionally, for 10 minutes until the apples are just hot and release some of their juices (apples should still be firm and hold their shape).
  • 5Drain the liquid from the apples and return to the pan, discarding the liquid. Chop the remaining ¾ oz butter into small cubes and add to the warm apples. Stir gently until well coated. Spread the apples over a large baking sheet in a single layer and cool to room temperature.
  • 6Sprinkle the reserved sugar, spice and corn starch mixture over the apples. Stir to coat evenly.
  • 7Roll out the large piece of pastry between two sheets of parchment paper into a 12-inch round. Line the bottom and sides of a 9-inch pie dish with the pastry. Refrigerate for 10-15 minutes, until firm.
  • 8Roll out the remaining piece of pastry between two sheets of parchment paper into a 10-inch round.
  • 9Spoon the apple mixture, scraping all the sugar and spice mixture on the baking sheet, into the pie dish. Place the pastry top over the apple mixture. Press the edges to seal.
  • 10Use kitchen scissors or a sharp knife to trim the pastry rim. Crimp the edges together and refrigerate the pie for 15 minutes.
  • 11Before baking use a sharp knife to cut 4-5 slits, 2 inches long, in the top crust to vent the steam.
  • 12Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/CONVECTION/350°F/1 hour 15 minutes and press start.
  • 13Once preheated, put the pie on the pizza pan and put in the oven. Bake for 1 hour 15 minutes until the pastry is crisp and golden.
  • 14Remove the pie from the oven and allow to cool on a wire rack for at least 2 hours before serving.