Ina's Deep-Dish Apple Pie with Citrus & Spices

 

Apple pie has always been a problem for Ina Garten. The apples either come out too hard or taste like applesauce. Some pies are overwhelmed with cinnamon or allspice when she just wants the spices to bring out the “appleness” of the filling. She made pies for a week and her friends were beginning to groan, until she arrived at what she thinks is the quintessential apple pie. Her secrets for the perfect pie crust were first, the butter, shortening and water must all be very cold. Second, the dough should be allowed to relax in the refrigerator for 30 minutes before rolling. And, finally, the dough must not be stretched when placing it into the pan. Following these tips each time, Ina promises everyone can have a delicious, flaky pie crust every time. And good to her word, this wonderful pie made using apples from our garden, was beautiful and delicious. 

4-pounds of apples, peeled, cored and sliced, then tossed with lemon and orange juice and zest, sugar, flour, cinnamon, nutmeg and allspice

The pie crust is brushed with an egg and water wash and detailed with decorative apple leaves,

then dusted with sugar and cut with about 5 or 6 slits

Baked at 400°F for 75 minutes until the crust is browned and the juices begin to bubble out

Ina's Deep-Dish Apple Pie
Serves 8

Recipe curtesy of Ina Garten, Barefoot Contessa Family Style

For the pie crust:
12 tbsp (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp kosher salt
1 tbsp sugar
1/3 cup very cold vegetable shortening, such as Crisco
6 to 8 tbsp ice water

For the apple pie: Makes 2 10-inch crusts
4 lb Granny Smith apples, peeled, quartered and cored
Grated zest of 1 lemon
Grated zest of 1 orange
2 tbsp fresh lemon juice
1 tbsp fresh orange juice
1/2 cup sugar, plus 1 tsp to sprinkle on top
1/4 cup all-purpose flour
1 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground allspice
1 egg beaten with 1 tbsp water for egg wash


To make the pie crust, dice the butter and return it to the refrigerator while you prepare the flour mixture. 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. 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. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat an oven to 400°F. To make the apple pie, cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg and allspice.

Cut the pie dough in half. Roll out half the dough 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. Drape it over the 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. Roll out the other half of the dough for the top crust.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 tsp sugar and cut four or five slits. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm with a scoop of vanilla iced cream.

Barefoot Contessa Family Style Cookbook