Receta Deep Dish Apple Pie
Deep Dish Apple Pie #InaFriday
I think this dessert is perfect for this time of year. I also think this dessert is perfect for this months #InaFriday.
Most of you who know me know that there is two things when it comes to cooking that I do not do well The first one is make rice and the second is making a pie crust. I find both of them daunting and when I have attempted to make them they never meet my expectations.
I have my rice cooker so I don’t ever have to make rice.
I think they have Pillsbury pie crust for people like me. No fuss no muss. Just make the filling and you are good to go.
Now I can say I made a pie crust from scratch. Really, and the world did not come to an end. The trick is really cold ingredients and I mean cold. Also let the dough rest. The rest is easy peasy.
So this months #InaFriday is all about desserts and I made her Deep Dish Apple Pie. Everything about it was so good in fact guess what pie we will be serving at out Thanksgiving dinner? You guessed it!
So here are a few more of my blogger friends who decided to join me in making some wonderful desserts from the Barefoot archives.
Anshie @ Spice Roots
Barbara @ Moveable Feasts
Alyce @ moretimeatthetable.blogspot.com
Chaya @ Bizzy Bakes
Linda @ Tumbleweed Contessa
Minnie @ The Lady 8 Home
Mireya @ My Healthy Eating Habits
Rocky Mountain Woman @ Rocky Mountain Woman
Veronica@ My Catholic Kitchen
Peggy @ Pantry Revisited
Deep Dish Apple Pie
Adapted from Barefoot Contessa
Ingredients:
Filling:
- 4 pounds Granny Smith apples, peeled, quartered, and cored
- 1 lemon, zested
- 1 orange, zested
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Perfect Pie Crust:
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
- Topping:
- 1 egg beaten with 1 tablespoon water, for egg wash
Directions:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Preheat the oven to 400 degrees F.
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.
Roll out half the pie dough 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; if it's too small, just put it back on the board and re-roll it.
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.
Peace be with you,
Veronica