Deep Dish Apple Pie

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It was one of those days I needed to bake, to dedicate hours in the kitchen, crank music, throw flour around, and get hands doughy, messy, that kinda bake.

Do you ever have those days?

When the world’s noise gets so loud {even if it’s your own kids voices} that something as simple as baking a pie feels calming and cathartic. The minutes spilling into hours calm the to-do list and stress of the day as apples are peeled and dough is rolled.

Baking this deep dish apple pie was that for me. Offering intentional time while my little men napped/rested I found myself lost in the process of combining cozy ingredients. As I transformed a one-dimensional picture of Taste of Home’s apple pie recipe into a fresh, out-of-the-oven decadent dessert that would later fill tummies of those I love, I was met with satisfaction. Welcoming a new week inspiring simplicity and home-made moments was just what this gal needed.

Now, it’s your turn.

With Thanksgiving around the corner, and family bound to ask what dish you’d like to contribute, raise your hand and emphatically shout, I’ve got dessert covered- save room!

For delicious Deep Dish Apple Pie, here’s what ingredients you’ll need:

2 cups all-purpose flour

1/2 cup shortening

1 egg

1/4 cup cold water

2 Tbsp. white vinegar

Filling

10 cups sliced peeled tart apples {about 8 medium}

1 tsp. lemon juice

1/4 cup sugar

1/4 cup packed brown sugar {I always use dark brown}

3 Tbsp. all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 Tbsp. butter

1 egg

1 Tbsp. milk

 

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In a large bowl, cut in shortening until crumbly.

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In a smaller bowl, whisk egg, water and vinegar.

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Slowly add to flour mixture.

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Toss with a fork until dough sticks together when pressed.

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Shape dough into a rectangle – yes, I do know what a rectangle is, and no, I don’t know why my fingers look magenta.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

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Peel apples- Honeycrisp are my fave. 8-10 should do the trick.

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You can easily buy pre-peeled and sliced apples, but I found the peeling and slicing relaxing and an excuse to let my mind unwind. When was the last time yours wandered and dreamed?

Peel and slice ’em friends:)

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Into another bowl, sliced apples go.

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Add lemon juice. Fresh-squeezed is what I had on hand.

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In a small bowl {warning: your countertop will be overtaken with bowls and flour- embrace it!} combine sugars, flour, cinnamon and nutmeg.

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Mix the sweet ingredients, and please note the magic scents created when cinnamon and nutmeg meet- nothing short of heaven.

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Add sugar mix to the apples and “stir it up” while singing your fave Bob Marley song. Our boys literally sing “Stir It Up” every time a spoon meets bowl for a merry-go round spin.  Stir it up!

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Place sugared apples in a 9 x 13 baking dish and dot with butter. Friends, don’t be shy, DOT those apples with butter- your friends and family will thank you for it.

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Now comes the fun! On a pastry/ prep board {I recommend this one} lightly flour the surface and roll dough into a rectangular shape to fit over the pie.

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Flour will be everywhere, just roll with it {no pun intended}

I’m obsessed with this tapered wooden rolling pin
because it actually fits in my utensil drawer.

They make great gifts for bakers and pie enthusiasts… hint, hint 🙂

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Once your crust is rolled to size, lay it on top of the apple pie filling.

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Trim and flute the edges. Fluting is a fancy word for making knife-lines along the perimeter of the crust. You so fancy!

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This is when you stand back, wipe the flour off your nose and tell yourself that you.are.a.rockstar!

Making an apple pie is no small feat- watch out Martha Stewart!

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In a small bowl- see what I mean? There’s like 200 bowls on your counter at this point– whisk egg with milk and brush over pastry. Brush not like a painter, but like an infant throwing food on his plate- enough to make a mess with.

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With your knife, cut slits in the dough. Go crazy, make stars or leaves. But don’t be overconfident- no one wants to eat a pie that looks like the crust suffered a bad haircut 🙂

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I was jumping up and down at this point. Our children were staring their typical, our mom is crazy stares.

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Gently ease your precious pie into it’s 375 degree, pre-heated home for the next 40-50 minutes. Before closing the oven door, whisper a short prayer- you have created art people, not just dessert!

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Enter reality. Hug your children. Relieve them from their movie, coloring, taking-every-blanket-out-of-the-hall-closet-for-the-fort-city-that’s-taken-over-the-living-and-dining-room-in-the-name-of “Mom is baking- get creative.”

Hey, sometimes we gotta do what we gotta do. The children will survive, I promise.

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I believe encouraging our kids to play independently while we bake, cook, or work teaches them valuable life tools. If living out of our passions makes us feel alive, opening multi-faceted windows for our kids to see us through as we step into our talent is twice as beautiful.

As a child I loved watching my mom bake brownies for school-board meetings or bible study, knowing she was part of something greater in addition to being a mom. I hope to model that for my boys. Even greater, I want to invite them into parts of what make me me. Baking is one of my passions and what better moment than to include them in the process of mixing, baking, rolling, and of course, enjoying the finished product.

Ty joined me on the counter for raisin cheers and together, we cleaned up flour-covered surfaces and a zillion bowls.

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Almost an hour later, your kitchen will smell like a caramel apple factory married a bread-maker’s. Cinnamon glaze, dough, and apple fragrances fill every nook and cranny. Close your eyes and breathe it in. This, my friend, was time well spent.

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Serve with a generous scoop of vanilla bean ice cream and caramel drizzle. It’s the ideal dessert to close a comforting Thanksgiving meal.

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 {Recipe from Taste of Home, November 2013, Deep Dish Apple Pie}

As you share around the table, this Deep Dish Apple Pie is sure to make the top 5 of “Things I’m thankful for.”

If by sheer miracle there are leftovers, I know first-hand, a generous heated portion makes a fabulous breakfast. Especially enjoyed with a piping cup of coffee and eaten over the counter, shoveling every last bite onto your grateful taste-buds.

“Candy might be sweet, but it’s a traveling carnival blowing through town. Pie is home. People always come home.”             ~ Pushing Daisies

** Affiliate links are fun ways to share products I love, and hope you will too. Thanks in advance for purchasing any recommended goodies off my website, as it helps this gal’s baking habit 🙂

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