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Deep Dish Apple Pie

Old-fashioned apple pie with a lightly sweet orange glaze.

The Sauce: Orange Glaze -Brushed over the flaky pie crust as soon as the pie is done, the citrusy glaze with fresh orange zest lends a gourmet touch to an already outrageously perfect apple pie.


Apples and Oranges

I splurged on the McCall’s cookbook years ago while I was a pauper college student. Mom raised me on Better Homes and Gardens so I felt a bit like a trader. But I was now on my own and off at college. This was a way for me to stretch my cooking wings and fly. My college bookstore had their semi-annual 20% sale and every cookbook was on sale. I spent a bit of time thumbing through them, looking for the right one.

I remember exactly why I chose the McCall’s cookbook and it wasn’t because of the vibrant orange jacket. It had full page color plates for the first 8-10 recipes and the food looked memorable. Back in the 70’s cookbooks were still primarily text and so the visual images were unusual. One of photographed recipes was Old-Fashioned Apple Pie.

Ever since then I’ve been making my adaptation of this apple pie recipe for Thanksgiving. Often some of the apples from the bushel bought

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to can homemade applesauce turned into this pie. The cinnamon and nutmeg spice the apples in warm Fall flavors but the crowning glory is the orange glaze on the pastry. It adds a hint of fragrant citrus and lightly sweetens the flaky top crust. When my guests take a bite they say, “Mmmmm, that is really, really good,” but they’re not actually sure why this is the best apple pie they’ve ever tasted. Now you know the secret. This is the apple pie to enjoy this fall while apples are in season.

Part 1 of 3 part “Fabulous Fruit Pies” Series. Part 2 Jumbleberry Pie More fruit pie tips.

2011 AniversaRecipe – Pork Chops with Sliced Apples

Recipe: Deep Dish Apple Pie

Prep Time: 20 Minutes | Inactive Time: 3 Hours | Cook Time: 55 Minutes | Yield: 8 Servings | Level: Easy

Apple-Slicer/Corer/PeelerApple Pie

  • pastry for 2 crust pie
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 4 Tbsp flour
  • dash salt
  • 2 Tbsp fresh lemon juice
  • 6 cups thinly sliced, pared apples
  • 2 Tbsp butter

Orange Glaze

  • 1/4 cup powdered sugar
  • 2 tsp fresh orange juice
  • 1/2 tsp orange zest

Special Equipment – 9 1/2-inch deep dish pie dish

1 Preheat the oven to 425 degrees. Place a baking sheet on the bottom oven rack to preheat.

2 Roll out one pie pastry and place it in a 9 1/2-Apples-with-a-splash-of-fresh-lemon-juiceinch pie dish taking care not to stretch the dough and allowing a little to hang over the edge of the dish.

3 Combine the sugar, cinnamon, nutmeg, flour, and salt in a small bowl.

4 In the bottom of a large bowl place the lemon juice. Add the apples and toss gently. Add the sugar mixture and stir to coat the apples.

5 Dump the apple mixture into the pasty-lined pie dish. Cut the butter in small chunks and dot the apple filling.
6 Roll out the other pie pastry and lay over the top of the apples allowing a little to hang over the edge of the dish. Trim the pastry as needed and crimp the edges as desired. Vent the pie crust by cutting several slits.
7 Take the hot baking sheet out of the oven and place the pie in the center. Carefully place back into the oven on the bottom shelf. Bake at 425 degrees for 45-50 minutes. May need to add a foil pie ring the last 15 minutes to prevent over browning the edges of the pastry.

Orange Glaze
8 Meanwhile, combine the powdered sugar, orange juice and zest in a small bowl.

9 When the pie is done, take out of the oven and brush a thin coat of the glaze over the top of the crust. Place on a cooling rack and let set until warm or cooled, 2-4 hours.
Crisp-ApplesUse crisp sweet / tart apples such as gala, jazz, fugi, rome or courtland.

Use an apple peeler/slicer/corer to prep the apples. It can be purchased in kitchen stores or online. Find one with two grooved channel rods, one that makes medium slices (good size for apple pie) and one for thin slices (good size for prepping apples to dry).

Keep the pie pastry chilled until ready to roll out each crust.

To create a golden bottom pie crust, preheat the oven with a baking sheet inside, use a dark colored baking sheet, and bake on the bottom shelf.

Apple pie can be stored on the counter rather than in the fridge. There is enough acid in the fruit to preserve it for the 2-3 days of it’s shelf life, if it lasts that long. This will prevent the flaky crust from becoming gummy in the fridge.

Serve with vanilla ice cream and drizzle with caramel sauce or dulce de leche. Or try whipped or pie cream.

Apple Pie Milkshake – Make a leftover pie wedge into a milkshake by combining about 1 to 1 1/2 cup of vanilla ice cream, 1 slice of pie and 1/4 to 1/3 cup of milk in a blender. Blend until chunky. Makes 2 servings.

Dish Designer

  • Exchange sweet tart for tart Granny Smith apples.

Inspiration – McCall’s
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: October 21, 2012

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One Response to Deep Dish Apple Pie

  1. Audrey October 22, 2012 at 1:10 pm #

    This is fabulous apple pie. It’s sweet but also a little tart so the ice cream tastes great with it. Lots of apple taste. You’ll love it.

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