This is the “blue ribbon” version of the Classic American Apple Pie. We’re talking about a flaky, buttery crust filled with tart, tender apples that aren’t mushy, held together by a caramel-like sauce.
The secret to a non-soggy bottom is pre-cooking the filling just slightly to release the excess juices.
Classic Deep-Dish Apple Pie
1. The Crust
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2 Pre-made Pie Crusts (or your favorite homemade double-crust recipe)
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1 Egg + 1 tablespoon Water (for egg wash)
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1 tablespoon Turbinado or Granulated Sugar (for the top)
2. The Filling
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6 to 7 Large Apples (mixture of Granny Smith and Honeycrisp)
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3/4 cup Sugar
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2 tablespoons All-Purpose Flour
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1 tablespoon Lemon Juice
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1 ½ teaspoons Ground Cinnamon
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1/4 teaspoon Ground Nutmeg
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2 tablespoons Butter (cubed)
Step-by-Step Instructions
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