Ina Garten's Deep Dish Apple Pie
SO...to make myself work out in college, I would either have to have a really good book (sometimes Chelsea Handler, which would make me cackle, solo, like a lunatic at the gym), OR I would watch the Food Network while on the elliptical. To my pleasure, it was usually Barefoot Contessa or Guy Fieri (who has hilarious hair). One day, I saw Ms. Ina Garten (The Barefoot Contessa) on television, and she was baking an apple pie. I honestly had never thought to make pie before, because when I was younger I didn't really like it, but something about making something from scratch is just soooo satisfying.
I had a lot of time on my hands (shocker) in Eugene one Sunday afternoon-probably raining- and I decided to take on an all time classic: The Apple Pie. I have made this apple pie three times now, and every time it just seems to get better. The thing about recipes is that the more you use them, the less you have to look at them when you use them again (Captain Obvious, but for some reason I didn't believe this). Tis true my friends. You realize that one tablespoon can really just be a big spoon, or a teaspoon can be a few sprinkles. This happened with my apple pie recipe. It is so simple, and the dough comes out to perfection. I have made it once without a food processor, which was a mistake, because my poor old wrists were aching by the time I was done, so...get a food processor. It is the number one easy fix for anything, and you can make anything with them...sauces, dough, soup, AN.Y.THING.
SO. This recipe is brilliant, easy, and a crowd pleaser. At least, I hope it is. Hopefully my girlfriends and Riley weren't just trying to humor me.
You can find the original recipe here
Ingredients:
4 lbs Granny Smith apples, peeled, quartered, and cored (I use around 6-8 apples. And if you are incompetent with a knife, like I am this link will show you how to cut an apple correctly)
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, recipe follows
1 egg beaten with 1 tablespoon water, for the egg wash
Ingredients for 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) of ice water
The original recipe asks you to make the pie crust later, but I make it before so that when the insides (apple, sugar etc) are prepped, you can immediately put it all together and pop that bad boy in the oven.
Instructions for pie crust:
1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2. 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.
3. 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.
4. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
THEN
5. 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.
6. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. If you have NO idea what I'm talking about, here's a link to a video doing this.
Instructions for insides:
1. Preheat oven to 400 degrees.
2. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, cinnamon, nutmeg, and allspice
3. 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.
4. Fill the pie with the apple mixture.
5. Brush the edge of the bottom pie crust with the egg wash, so the top crust will adhere.
6. Top with the second crust and trim the edges to about 1 inch over the rim.
7. 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 egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits
8. Place the pie on a sheet pan and bake for 1 to 1 1/2 hours, or until the crust is browned and the juices begin to bubble out. Serve immediately.
I had a lot of time on my hands (shocker) in Eugene one Sunday afternoon-probably raining- and I decided to take on an all time classic: The Apple Pie. I have made this apple pie three times now, and every time it just seems to get better. The thing about recipes is that the more you use them, the less you have to look at them when you use them again (Captain Obvious, but for some reason I didn't believe this). Tis true my friends. You realize that one tablespoon can really just be a big spoon, or a teaspoon can be a few sprinkles. This happened with my apple pie recipe. It is so simple, and the dough comes out to perfection. I have made it once without a food processor, which was a mistake, because my poor old wrists were aching by the time I was done, so...get a food processor. It is the number one easy fix for anything, and you can make anything with them...sauces, dough, soup, AN.Y.THING.
SO. This recipe is brilliant, easy, and a crowd pleaser. At least, I hope it is. Hopefully my girlfriends and Riley weren't just trying to humor me.
You can find the original recipe here
Ingredients:
4 lbs Granny Smith apples, peeled, quartered, and cored (I use around 6-8 apples. And if you are incompetent with a knife, like I am this link will show you how to cut an apple correctly)
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, recipe follows
1 egg beaten with 1 tablespoon water, for the egg wash
Ingredients for 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) of ice water
The original recipe asks you to make the pie crust later, but I make it before so that when the insides (apple, sugar etc) are prepped, you can immediately put it all together and pop that bad boy in the oven.
Instructions for pie crust:
1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2. 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.
3. 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.
4. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
THEN
5. 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.
6. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. If you have NO idea what I'm talking about, here's a link to a video doing this.
Instructions for insides:
1. Preheat oven to 400 degrees.
2. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, cinnamon, nutmeg, and allspice
3. 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.
4. Fill the pie with the apple mixture.
5. Brush the edge of the bottom pie crust with the egg wash, so the top crust will adhere.
6. Top with the second crust and trim the edges to about 1 inch over the rim.
7. 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 egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits
8. Place the pie on a sheet pan and bake for 1 to 1 1/2 hours, or until the crust is browned and the juices begin to bubble out. Serve immediately.
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