Classic Deep Dish Apple Pie

Instructions

• 1Place the flour, sugar, salt and butter in a food processor bowl and pulse until it resembles coarse crumbs.
• 2With the motor running, add the water and process until just incorporated. Over processing can cause the dough to shrink during cooking and become tough.
• 3Divide the dough into two portions, one at two-thirds and another at one-third. Flatten and wrap in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax. This prevents the dough from shrinking when cooked and makes a more tender crust.
  Tip: The dough can be made up to 2 days in advance and refrigerated until needed.
• 4Combine both sugars, cinnamon, nutmeg, allspice, ginger, salt and cornstarch in a bowl and set aside.
• 5Heat a large pot over medium heat and melt the butter. Add the apples and sugar and cook, stirring occasionally, for 10 minutes, or until the apples have softened slightly. This draws out excess liquid and prevents the pie base from becoming soggy.
• 6Pour out any excess liquid, add the butter and stir. Stand for 20 minutes to cool to room temperature. Cooling the apples before filling the pie allows the dough to remain cold.
  Tip: Apples can be prepared a day ahead. Store covered, in the refrigerator.
• 7Sprinkle the spice mix over the apples and stir to coat.
• 8Roll the larger portion of dough on a lightly floured surface until slightly larger than the pie dish. Gently ease into the dish, without stretching, to avoid shrinking while cooking. Refrigerate for 20 minutes, until firm.
• 9Roll the smaller portion until large enough to cover the pie. Place on the pizza pan that has been lined with parchment paper. Refrigerate for 10 minutes, or until firm.
• 10 Whisk the egg and water together.
• 11Spoon the filling into the pie dish. Brush the edge with a little of the egg wash to allow the dough to stick together.
• 12Gently press the edges together to seal.
• 13Then, pinch to create a decorative edge. Refrigerate for 15 minutes, or until the dough is firm.
• 14Brush the dough with some of the egg wash for a glossy crust and to allow the sugar to stick. Sprinkle with the sugar. Cut 4 vents, about 1½-inches long. This allows the steam to escape, preventing the dough from going soggy.
• 15Insert the wire rack in the bottom position. Set the oven to Bake, Convection, 325°F, for 1 hour 10 minutes and press Start to preheat.
• 16Once preheated, place the pie in the oven and cook for 1 hour 10 minutes.  
• 17The crust should be crisp and golden brown. If not, cook it a little longer.
• 18Stand on a wire rack for at least 2 hours before serving to prevent it from falling apart when cut.
• 19With ice cream.