Deep-Dish Apple Pie

181 comments

Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV

We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts.

SERVES8 to 10 (Makes one 9-inch pie)

TIME2¼ hours, plus 2 hours chilling and 2 hours cooling

has video

WHY THIS RECIPE WORKS

Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standard pie. Why didn’t they fall apart when precooked and then cooked again inside the pie? When the apples are gently heated, the...

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