Deep-Dish Apple Pie

Name: Deep-Dish Apple Pie
Yield: Serves 8 to 10 (Makes one 9-inch pie)
Cuisine: US & Canada
Ingredients: 2 1/2 cups, unbleached all-purpose flour (12 1/2 ounces; 354 grams), 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; 1/2 cup, granulated sugar (3 1/2 ounces; 99 grams), plus 1 teaspoon; 1/4 cup, packed light brown sugar (1 3/4 ounces; 50 grams); 1/4 teaspoon, table salt; 1 tablespoon, lemon juice; 1/2 teaspoon, grated lemon zest; 1/8 teaspoon, ground cinnamon; 2 1/2 pounds (1134 grams), tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note); 2 1/2 pounds (1134 grams), sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note); 1 , egg white, beaten lightly

175 comments

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

Desserts or Baked Goods

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...

This is a members' feature.