4 lbs. granny smith apples, peeled, quartered and cored
Zest of 1 lemon
Zest of 1 orange
2 T lemon juice
1 T orange juice
1/2 C sugar, plus 1 tsp. to sprinkle on top
1/4 C flour
1 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground allspice
1 egg beaten with 1 T water for egg wash
Perfect Pie Crust (see other recipe)
Preheat oven to 400
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and 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.
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 two together with your fingers or 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 or 1 1/4 hours, or until the crust is browned and the juice begin to bubble out. Serve warm.
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