Deep Dish Apple Pie
Serving Size / Yield
- 4 lbs. green apples, cored and seeded
- 1 lemon, zested
- 1 orange, zested
- 2 Tbs. fresh lemon juice
- 1 tablespoon fresh orange juice
- 1/2 C. sugar, plus 1 tsp. to top
- 1/4 C. all-purpose flour
- 1 tsp.kosher salt
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 2 pre-made pie crusts
- 1 egg, beaten
Preheat the oven to 400 degrees.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Unroll one pie crust and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough but make sure it fits snugly.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. 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 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
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.