BA'S BEST DEEP-DISH APPLE PIE

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BA's Best Deep-Dish Apple Pie image

Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!

Provided by Claire Saffitz

Categories     Bon Appétit     Pie     Dessert     Bake     Thanksgiving     Fall     Apple     Cardamom     Cinnamon

Yield 8 servings

Number Of Ingredients 24

Dough:
3 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar
Filling and assembly:
4 pounds Pink Lady apples, peeled, cored, thinly sliced
1/3 cup (packed) dark brown sugar
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
All-purpose flour (for surface)
1 1/2 cups unfiltered apple cider
1 vanilla bean, split lengthwise
2 tablespoons cornstarch
1 large egg
2 tablespoons chilled unsalted butter, cut into pieces
Demerara sugar (for sprinkling)
Special Equipment
A 9-inch deep pie dish

Steps:

  • Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl.
  • Combine vinegar and 1/2 cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together into a shaggy dough (it will look quite dry). Transfer large clumps of dough to work surface, drizzle 1 Tbsp. ice water over remaining flour mixture in bowl and knead again to bring it together. Add to dough on work surface. Working with half of the dough, press into a single mass, incorporating dry bits, then pat down to make a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Repeat with remaining dough. Chill at least 2 hours.
  • Toss apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice, and cardamom in a large bowl to coat. Let apples sit until they start to release their juices, at least 1 hour and up to 3 hours.
  • Let dough sit at room temperature 5 minutes to soften. Working one at a time, roll out disks of dough on a lightly floured surface 1/8" thick. Place each on a parchment-lined baking sheet and chill while you prepare the filling.
  • Preheat oven to 375°F. Place apple cider in a medium saucepan and scrape in seeds from vanilla bean; add pod. Bring to a boil and cook, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about 1/2 cup; remove vanilla pod. Stir cornstarch into 3 Tbsp. water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly, until cider mixture is very thick and bubbling, about 1 minute. Let cool slightly, then scrape over apples; toss to coat.
  • Carefully transfer dough round to pie dish. Lift up edges and allow dough to slump down into dish (if too cold to be pliable, let it warm up slightly first). Trim, leaving about 1" overhang. Beat egg with 1 tsp. water in a small bowl and brush over edges of dough. Scrape in apple filling, creating a mound in the center; dot filling with butter. Place remaining dough round over filling. Trim edges of top round, leaving a 1/2" overhang. Fold edge of bottom round up and over; press together to seal. Crimp edge and brush top with remaining egg wash. Sprinkle with demerara sugar and cut a few vents in top. Place pie on a foil-lined rimmed baking sheet and chill in freezer 10 minutes.
  • Bake pie until crust is deep golden brown and juices are thick and bubbling, 1 1/2-2 hours (yes: 2 hours!). Transfer pie to a wire rack and let cool at least 4 hours before serving.
  • Do Ahead
  • Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month. Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.

Jenayah Williams
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I've made this pie several times now and it's always a hit. The crust is flaky and the filling is delicious. I highly recommend this recipe.


Bhavika Ben
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This pie is a must-try! The crust is flaky and the filling is perfectly spiced. I would definitely recommend this recipe to others.


sibenk lama
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I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was flaky and the filling was perfectly spiced.


Zeeshan Farhad
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This pie was so easy to make and it turned out perfect! The crust was flaky and the filling was delicious. I will definitely be making this again.


Holy Dap
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I've made this pie several times now and it's always a hit. The crust is flaky and the filling is delicious. I highly recommend this recipe.


Lawrence Elijah
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This pie is a must-try! The crust is flaky and the filling is perfectly spiced. I would definitely recommend this recipe to others.


Soskia Redwood
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I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was flaky and the filling was perfectly spiced.


Dibas Suyal
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This pie was so easy to make and it turned out perfect! The crust was flaky and the filling was delicious. I will definitely be making this again.


Malek Malek
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I've made this pie several times now and it's always a hit. The crust is flaky and the filling is delicious. I highly recommend this recipe.


Raza audio mixing Lab
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This pie is a must-try! The crust is flaky and the filling is perfectly spiced. I would definitely recommend this recipe to others.


Jibrin Umar
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I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was flaky and the filling was perfectly spiced.


Lala Bahi
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This pie was so easy to make and it turned out perfect! The crust was flaky and the filling was delicious. I will definitely be making this again.


Qasim Al
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I've made this pie several times now and it's always a hit. The crust is flaky and the filling is delicious. I highly recommend this recipe.


tuuzaire sharifah
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This pie is a must-try! The crust is flaky and the filling is perfectly spiced. I would definitely recommend this recipe to others.


incounter fani
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I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was flaky and the filling was perfectly spiced.


Mason O'shea
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This pie was so easy to make and it turned out perfect! The crust was flaky and the filling was delicious. I will definitely be making this again.


anushika gammanpila
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I've made this pie several times now and it's always a hit. The crust is flaky and the filling is perfectly spiced. I highly recommend this recipe.


Mustafakhan Mustafakhan
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This pie was delicious! The crust was flaky and the filling was perfectly spiced. I would definitely recommend this recipe to others.


Sishi Rai
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I made this pie for my family and they loved it! The crust was especially a hit. I will definitely be making this again.


robert unglenieks
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This is the best apple pie I have ever had! The crust is flaky and buttery, and the filling is perfectly spiced. I will definitely be making this again.