Deep Dish Apple Pie

Deep Dish Apple Pie


2 cups all purpose flour
2 tbsp sugar
½ tsp baking powder
½ tsp salt
2/3 cup unsalted butter, cut into pieces and chilled
1 egg
4 tbsp to 5 tbsp milk


8 cups large Granny Smith apples, peeled, cored and sliced
2 cups water
2 cups sugar
2 cinnamon sticks
1 tbsp grated orange zest
1/8 tsp ground nutmeg
1/8 tsp ground cloves

Egg Wash

1 egg mixed with
2 tbsp milk for glazing

For pastry, combine flour, sugar, baking powder and salt. Cut into butter until an even, crumbly texture. Whisk together egg and 3 Tbsp milk. Add to dough and mix until dough comes together, adding additional milk if needed. Shape dough into a disc, wrap and chill for 30 minutes.

While dough is chilling prepare filling. Bring apples up to a simmer with water, 1 cup sugar and cinnamon sticks. Simmer for 15 minutes, until apples are tender and drain. Remove cinnamon sticks. Allow to cool to room temperature and toss with remaining 1 cup sugar, orange zest, ground nutmeg and cloves.

Preheat oven to 350° F. Roll out two thirds of pastry to less than ¼-inch thickness on a lightly floured surface. Line an 8-inch springform pan carefully, letting pastry hang a little over the sides. Roll out remaining one third of dough large enough to cover top of pan.

Fill pan with apples and brush edges of pastry with egg wash. Place disc of pastry to cover fruit and seal edge, trim and crimp. Make holes in pastry with a fork or scissors and brush with remaining egg wash. Bake for 55 to 65 minutes, until pastry is a rich golden brown. Let pie rest for 20 minutes before removing springform ring.