DEEP-DISH APPLE PIE

DEEP-DISH APPLE PIE image

Yield 1 9-inch pie

Number Of Ingredients 17

Ingredients

All-Butter Pie Pastry:
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 teaspoon table salt
1 tablespoon sugar
16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 tablespoons sour cream
1/3 cup ice water , or more if needed
Apple Filling:
1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
1/4 cup packed light brown sugar (1 3/4 ounces)
1/4 teaspoon table salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/8 teaspoon ground cinnamon
2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
1 egg white , beaten lightly

Steps:

1. For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses. 2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 Tbsp ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses. 3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2-24 hours, before rolling. 4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and gently simmer, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. Transfer apples and juices to rimmed baking sheet and cool about 30 minutes. Adjust oven rack to lowest position, place empty rimmed baking sheet on rack, preheat to 425 degrees. 5. Roll out dough following Pie Crust 101 instructions. 6. Set large colander over now-empty bowl; transfer cooled apples to colander. Drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice. 7. Prepare top pie crust and seal. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar. 8. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45-55 minutes. Cool on rack at least 1 1/2 hours. Cut into wedges and serve.