Deep-dish apple pie
A deeper dish means more apple for you pie.
- 2kg Granny Smith apples, peeled, quartered and cored
- 1 lemon, zested
- 1 orange, zested
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp freshly squeezed orange juice
- 100g granulated sugar, plus 1 tsp to sprinkle on top
- 50g plain flour
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- Perfect pastry, recipe follows
- 1 egg beaten with 1 tbsp water, for egg wash
- For the perfect pastry
- 165g very cold unsalted butter
- 450g plain flour
- 1 tsp salt
- 1 tbsp sugar
- 75g very cold vegetable shortening
- 6 to 8 tbsp (about 120ml) ice water
2) Roll out half the pastry dough and drape it over a 23- or 25-cm pie dish to extend about 2cm over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
3) Fill the pie with the apple mixture. Brush the edge of the bottom pastry lining with the egg wash so the pastry top will stick. Roll out the remaining pastry and use to top the pie.
4) Trim the pastry to about 4cm over the rim. Tuck the edge of the top sheet under the edge of the bottom sheet and crimp the two together with your fingers or a fork. Brush the entire top with the egg wash, sprinkle with 1 tsp sugar, and cut 4 or 5 slits.
5) Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the top is browned and the juices begin to bubble out. Serve warm.