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what is the best deep dish apple pie recipe?

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Asked by hibicent at 10:33 PM on Nov. 10, 2008 in Food & Drink

Level 2 (6 Credits)
Answers (6)
  • Mrs Smith's! :D Sorry, I had to say that. I really don't have a recipe for apple pie, I'm interested in seeing what you get! But my family and I eat these during the week from time to time when in the mood. They're good, but not as good as homemade. Good luck! :o)

    Answer by Austinsmom35 at 10:42 PM on Nov. 10, 2008

  • Lol! Ty, I needed the laugh!

    Answer by hibicent at 10:45 PM on Nov. 10, 2008

  • Crust
    2 cups all-purpose flour, plus extra for rolling
    1/2 cup finely ground almonds or almond flour
    16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
    1 tsp salt
    1 heaping tsp brown sugar
    3 to 6 Tbsp skim milk or water, very cold

    heavy cream
    2 tbsp raw or turbinado sugar

    1/2 cup sugar
    1/4 cup packed light brown sugar
    1/4 teaspoon salt
    2 teaspoons ground cinnamon
    1/4 teaspoon ground nutmeg
    4 Tbsp quick cooking tapioca
    5 lbs of mixed apples (Granny Smith, Golden Delicious, Pippin, Braeburn, Cortland, McIntosh, Sweet 16, Ida Red, etc), peeled and cut into 1/4 inch slices
    1 Tbsp of lemon juice and 1/2 teaspoon of grated lemon zest
    2 Tbsp unsalted butter

    Answer by jespeach at 3:56 AM on Nov. 11, 2008

  • Combine the flour, ground almonds, salt, and brown sugar for the crust in a processor. Pulse for 2 sec. Add butter and pulse in short bursts, about 6-8 times, until it resembles coarse meal with some pebbles. Pour onto a sheet of plastic wrap or a baking sheet and sprinkle 3 tbsp of milk/water over it and mix gently. Add liquid, 1 tbsp at a time, until it holds together when squeezed in the palm of your hand. Divide into 2 discs, wrap and chill at least 1-2 hours.

    In a large, heavy bottom pot, combine apples, sugars, salt, cinnamon, nutmeg, tapioca, lemon juice and zest. Cook over med heat just until apples begin to soften, then cool to room temp.

    Preheat oven to 425*f

    Answer by jespeach at 3:56 AM on Nov. 11, 2008

  • Roll out crusts, and press one crust into deep dish pie plate, being sure to press it into the edges and sides completely. Add filling, then dot with butter. Top with second crust, rolling and crimping edges. Flute edges, then brush pastry top with heavy cream, just a light coating. Sprinkle with raw/turbinado sugar. Cut slits in crust (in whatever decorative pattern you wish, but only in the center or the filling may leak in your oven). Bake at 425* for 15 minutes, then wrap edge of pie crust in foil. Reduce oven temp to 375*f and bake an additional 50 minutes, until filling is bubbly and apples are pierced easily with a fork. Cool at least 90 min before serving.

    Answer by jespeach at 3:57 AM on Nov. 11, 2008

  • wow,jespeach, that looks delicious! I am going to give it a try.


    Answer by hibicent at 12:20 AM on Nov. 12, 2008

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